5 from 1 vote

Italian Gelato Cake

This Italian gelato cake is a no-churn ice cream cake made with hazelnut gelato, dark chocolate, and a cookie base—perfect for summer parties!

Prep Time10

Freezing time6

Total Time10

Course: Dessert

Cuisine: Italian

Serving: 12

Calories: 423kcal

Author: Andrea Soranidis

Ingredients

400 g heavy cream, unsweeted, cold, approx 1 ⅔ US cup
300 g sweetened condensed milk , approx 1 US cup
150 g hazelnut butter (100% hazelnuts, no added sugar), approx ½ US cup + 1 tbsp
100 g dark chocolate, chopped, approx ⅔ cup
4 tablespoons roasted hazelnuts, chopped

Gelato cake base:

180 g digestive cookies, about 13-14 cookies
3 tablespoon condensed milk

Instructions

In a stand mixer or using a hand mixer, whip the cold heavy cream until stiff peaks form.
In a separate bowl, whisk together the sweetened condensed milk and hazelnut butter until smooth and creamy.
Gently fold the hazelnut mixture into the whipped cream using a spatula, working from the bottom up to keep the mixture light and airy.
Line a loaf tin with cling film or parchment paper. Pour half of the hazelnut gelato mixture into the tin and smooth the top. Cover and place in the freezer for 1 hour and 30 minutes. Store the remaining gelato mixture in the fridge, for later use.
Melt the dark chocolate and set it aside to cool completely.
Remove the tin from the freezer and pour in half of the melted chocolate, spreading it evenly over the gelato base. Sprinkle half of the chopped hazelnuts on top.
Pour in the remaining gelato mixture, smooth the top, cover the tin again, and return it to the freezer for 1 hour and 30 minutes.
Place the digestive cookies in a food processor with 2-3 tablespoons of condensed milk and blend until finely crumbled.
Take the tin out of the freezer and spread the cookie mixture evenly over the gelato, pressing it down gently. Cover and return to the freezer for at least 4 hours, or until fully set.
Before serving, let the gelato cake sit at room temperature for about 5-10 minutes.
Place a large serving board or platter on top of the loaf tin, then carefully flip the tin over so the gelato cake slides out onto the board. Peel off the cling film, drizzle with the remaining melted chocolate, sprinkle over the chopped hazelnuts, and serve straight away.

Notes

Use full-fat ingredients: For the creamiest gelato, always go for full-fat cream and condensed milk.

Chill your container: Place your loaf tin or container in the freezer before you start — it helps the mixture freeze faster and more evenly.

Room-temperature hazelnut butter: If you’re using a hazelnut spread or butter from the fridge, take it out at least an hour in advance so it blends easily into the mix.

Cold cream is key: Make sure your double cream (or heavy cream) is fridge-cold before whipping.

Line the loaf tin: to help the cling film stick to the loaf tin and stay in place, lightly brush the inside of the tin with a little olive oil first. Then press the cling film on top—the oil helps it cling perfectly, making it much easier to layer in your gelato.

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Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.