This Italian ice cream cake is, quite literally, my entire love for Italian summers wrapped up in one gorgeous dessert! (Everyone give Mary a huge round of applause for creating this one!) When I spent the summer in Italy with my family, our absolute favorite ritual was heading out every single night after dinner to grab gelato—usually a scoop of amaretti, biscotti, or rich nutella. Or sometimes all 3 – LOL! This cake combines all of those nostalgic, delicious flavors into one incredible, show stopping treat that you’ll want to make on repeat all season long.
Italian Ice Cream Cake with Amaretti & Nutella (Gelato Torta)
This ice cream cake is an elegant frozen dessert that combines the rich flavours of creamy mascarpone, nutella, and orange zest with the delicate crunch of amaretti cookies and toasted almonds.
Equipment
- 1 springform pan
- 1 stand mixer or hand mixer
Ingredients
Bottom layer:
- 300 grams amaretti cookies, crushed
- 1/2 cup unsalted butter, melted
- pinch salt
Middle layer:
- 2 cups mascarpone
- 2 cups heavy cream, 35%
- 1½ cups nutella
- 2/3 cups powdered sugar, also known as confectioners sugar
- 1 tbsp orange zest
- 1 pinch sea salt
Top layer:
- 2 large eggs, separated
- 1/2 cup powdered sugar, also known as confectioners sugar
- 1/2 cup heavy cream, 35%
- 1/4 tsp almond extract
Toppings:
- 1/4 cup blanched slivered almonds, toasted
- whole biscotti, optional, to garnish
Instructions
Prepare the bottom layer:
- Begin by lining your pan with wax paper.
- In a small saucepan over medium heat, melt the butter. Remove from the heat and set aside.
- Using a blender or food processor, pulse the amaretti cookies until they resemble fine sand. Transfer the crumbs to a bowl and pour in the melted butter. Mix until well combined.
- Press the mixture evenly into the bottom of the prepared pan, creating a firm, even layer. Place in the freezer while you prepare the next layer.
Prepare the middle layer:
- In the bowl of a stand mixer or hand mixer, combine the heavy cream and powdered sugar. Beat until stiff peaks form.
- In a separate large bowl, combine the mascarpone, nutella, orange zest, and a pinch of sea salt. Mix until smooth and creamy.
- Gently fold the whipped cream into the mascarpone mixture until fully incorporated.
- Remove the bottom layer from the freezer and spread the mascarpone mixture evenly over the crust. Return to the freezer and freeze for at least 8 hours, or until completely firm.
Prepare the top layer:
- In a stand mixer or a hand mixer, beat the heavy cream and almond extract until stiff peaks form. Transfer to a bowl and refrigerate until needed.
- Using a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add the powdered sugar, continuing to beat until the mixture becomes glossy.
- Then, lightly beat the egg yolks in a small bowl, then gently fold them into the egg white mixture.
- Fold the whipped cream into the egg white mixture until fully incorporated and smooth.
- Spread this final layer evenly over the frozen mascarpone layer. Place in the freezer for 1 hour.
- Meanwhile, heat a small dry skillet over medium-high heat. Add the sliced almonds and toast, stirring frequently, until lightly golden and fragrant. Remove from the heat and allow to cool completely.
- After 1 hour, remove the ice cream cake from the freezer and sprinkle the toasted almonds and crushed amaretti cookies over the top.
- Return the torta to the freezer for an additional 2 hours before serving.
- Slice and serve.
Nutrition
Calories: 784kcal | Carbohydrates: 60g | Protein: 10g | Fat: 57g | Saturated Fat: 38g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 145mg | Sodium: 136mg | Potassium: 230mg | Fiber: 3g | Sugar: 52g | Vitamin A: 1539IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
This is definitely going into our regular rotation!