A super easy recipe for an impressive, delicious gelato cake! Perfect for summer BBQs or parties – and you can make it in advance too!
This is a sponsored post in partnership with Iceland Power of Frozen. Thank you for supporting Kerry Cooks!
Happy Wednesday! How is your week going? 💛 Today I’m sharing another post in partnership with Iceland and their Power of Frozen campaign! Last time, we talked about easy berry crumble topped with Millie’s Cookies (uh huh!) and I said I’d report back on the ready to bake frozen breads I’d also bought. Well, we tried the ciabatta a few weeks ago and it was incredible! We ate it with lettuce, halloumi, chipotle mayo, tomato and onion – so good!
Question for you – what month is your birthday? Mine is June and I already have a plan for what I’ll be doing that day (mainly eating food and hanging out with cats at a cat cafe OH YES).
I’ve always felt so relieved to have a summer birthday (as far away from Christmas as it can be, in June!) – there’s at least the possibility (if very rarely in reality) of good weather, and all the awesome things that come with it – eating outside, BBQs, ICE CREAM!
This gelato cake is an awesomely simple dessert for all those celebrations. It’s make-ahead, so it’s the perfect thing to stash in your freezer so you can enjoy a great dessert with virtually zero effort.
Gelato is something I was surprised to find in Iceland – it’s available in berry or chocolate flavours. I went for chocolate to make this fancy version of an ice cream cake!
It would be a fab thing to get kids involved with making too since it’s completely no-bake (I LOVE a no-bake bake lately!) – just blitzing, stirring and sprinkling involved!
We start with a digestive biscuit base, topped with a mixture of swirled gelato, biscuits, marshmallows and nuts. Pop that into the freezer to set, then top it with hot chocolate fudge sauce… 😍
You’ll need digestive biscuits, butter, sugar, bellisima gelato, marshmallows, peanuts and sprinkles. I set my gelato cake in an 8 inch round springform tin like this one. You probably already have one – but if you don’t, any cake tin will do!
FYI – these are the sprinkles I use. I love bright sprinkles SO MUCH. I also love scattering these over my rainbow cake. 🌈
- For the base:
- 1 packet digestive biscuits
- 100g unsalted butter
- 2 tbsp brown sugar
- For the gelato layer:
- 1 tub Iceland Bellisima chocolate gelato
- 100g salted peanuts
- 100g mini marshmallows
- 5 broken digestive biscuits
- 50g chocolate chips
- For the chocolate fudge sauce:
- 1 tin condensed milk (397g)
- 100g plain chocolate
- 50g milk chocolate
- pinch salt
- For the base:
- In a food processor or sandwich bag, blitz the digestive biscuits until they've become crumbs. Add the butter and then press the mixture firmly into the bottom of your springform tin.
- For the gelato layer:
- Remove the gelato from the freezer and stir in the marshmallows, peanuts and chocolate chips. Spoon over the biscuit base and leave to set for 2 hours, or until you're ready to use it.
- For the chocolate fudge sauce:
- When you're ready to serve the ice cream cake, make the chocolate fudge sauce and pour it into a jug ready to pour over the top. To make the sauce, combine the condensed milk, chocolate and salt in a saucepan on a low heat, stirring until you have a rich chocolate sauce.
Need more No-Bake recipes?
I’m having a no-bake obsession right now!
If you make these, tag me #kerrycooks @kerryedwards on Instagram , or post a picture on my Facebook or Twitter so I can see!
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Kate | The Veg Space says
May 27, 2016 at 3:56 pmPeanut butter, chocolate gelato…. I’m in heaven! Totally love the look of this – bet it didn’t last long!
Kate @ VeggieDesserts says
May 27, 2016 at 3:34 pmThis looks amazing! I remember ice cream cakes from when I was young in Canada so I need to try this for my own kids!
Diana says
May 27, 2016 at 10:24 amIce cream cake is probably the best dessert in the entire universe! This looks amazing!
Andrea @ The Petite Cook says
May 27, 2016 at 9:56 amI’m from Sicily and gelato cakes are such a traditional treat on summertime! I havent had one in ages and this looks so decadent! Well done!
Choclette says
May 27, 2016 at 9:20 amWow Kelly, that sounds like such a decadent treat, but one I’m very keen to try. I was surprised to find Ben & Jerry’s in Iceland so I bought an enormous pot of it!
Choclette recently posted…Samurai Samphire Noodles with Miso Marinated Tofu
Grace @ Eats Amazing says
May 26, 2016 at 10:22 pmThis looks amazing, I NEED an ice-cream cake for my next birthay for sure!
Grace @ Eats Amazing recently posted…Strawberries & Cream Crown Cupcakes Recipe
Camilla says
May 26, 2016 at 8:06 pmMy family would love this dessert Kerry, has elements of everything we love:-) Loving getting to know more and more of Iceland’s ranges and haven’t come across anything we didn’t all love!
Claire @foodiequine says
May 26, 2016 at 4:53 pmDROOL! This is such an ace desert to make for a summer BBQ.
P.S. I LOVE sprinkle too and have way to many in my baking cupboard.
Becca @ Amuse Your Bouche says
May 26, 2016 at 4:11 pmWhat a brilliant way to turn shop-bought ice cream into an impressive dessert! This looks so good. I’m actually about to head to Iceland now, will definitely pick up some of their ice cream!
Heidi Roberts says
May 25, 2016 at 11:48 pmBoy this would satisfy even the sweetest sweet tooth!!
Helen @ Fuss Free Flavours says
May 25, 2016 at 9:15 pmNo bake is always a great idea. I am loving Iceland at the moment – and singing their praises to everyone I meet.
Helen @ Fuss Free Flavours recently posted…Ostrich Fillets with Red Berry Sauce & Pasta
Liz says
May 25, 2016 at 6:09 pmThat looks incredible!!! Ice cream cake is definitely the best kind of cake 😉
Sarah, Maison Cupcake says
May 25, 2016 at 3:31 pmOh wow! What a show stopping dessert, I can imagine this being a real hit!