This isn’t really a cake. Actually it isn’t really a recipe either. It’s more of an idea. You can use ice cream, gelato, or frozen yogurt of any flavor. You can use any type of cookie crumb for the crust. This is quick to throw together and is sure to please everyone at the table, adults and kids alike. It looks impressive and tastes light, creamy, and refreshing. I was inspired to make this after watching on of my favorite cooks, Lydia Bastianich on Lydia’s Italy. She made hers with coffee ice cream and a chocolate cookie crust. You can make this in any size you like. Mine was made in a 6 inch cake pan which was perfect for 6 small slices. If you want to use a larger cake pan or a pie plate, double the recipe.
- 1 C. crumbled chocolate cookies or graham crackers
- 2 T. sugar, divided
- 1 1/2 T. melted butter
- 1 pint pistachio gelato
- 1/2 C. heavy whipping cream
- 1/2 t. vanilla
Pulse the cookies and 1 T. of sugar in a food processor until the crumbs are fine. Mix with the butter and press into cake pan lined with parchment paper. I cut a circle for the bottom and then cut a piece to wrap around the inside of the pan.
Let the gelato sit out on the counter for about ten minutes to soften. Spread the gelato in the cake pan on top of the crust. Whip the cream, remaining T. of sugar, and the vanilla until it holds a peak. Spread the whipped cream on top of the gelato. Freeze the cake for at least two hours or overnight. To unmold the cake, run warm water over the pan, run a knife around the inside and gently lift it out by gripping the parchment paper. Don’t forget to peel the parchment paper off of the bottom before cutting and serving.