No Churn Gelato Cake

No Churn Gelato Cake.

No Churn Gelato Cake


For 1 Batch(es)

For the crust:

  • 12 ounces Zuppalatte cookies, you can also use Grahm crackers or Nilla wafers
  • 1 1/2 sticks unsalted butter, melted

For the gelato:

  • 14 ounces sweetened condensed milk
  • 2 packets Vanillina powder or 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream

For the topping:

  • 1 cup Nutella or 1 cup chocolate chips, melted
  • Chopped hazelnuts as desired


  1. Yield: 1- 9 inch cake
  2. Get the ingredients needed for this recipe HERE
  3. To make the crust:
    1. In a food processor, process the cookies until they are very fine crumbs. About 45 seconds.
    2. In a bowl, add the melted butter to the crumbs and form a paste. Press into a 9 inch springform pan making sure the crumbs are even all around the edges. You may also use the bottom of a glass to flatten it out.
    3. Place the crust in the fridge to chill for at least 30 minutes.
  4. To make the gelato:
    1. In a mixing bowl, stir together the condensed milk and vanilla. Set aside.
    2. In another mixing bowl, beat the whipping cream with an electric mixer until stiff peaks form.
    3. Begin folding the condensed milk mixture into the whipped cream taking care not to deflate the mixture.
    4. Pour over the chilled crust.
    5. Refrigerate until solid, preferably overnight
    6. Remove the spring from the cake and drizzle with Nutella or melted chocolate as desired.
    7. Top With hazelnuts.



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