Italian Ice Cream Zuccotto
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5.0
12 reviews
Excellent
Italian Ice Cream Zuccotto
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Zuccotto al Gelato is a Classic Italian dessert from Florence, made with an Italian Sponge Cake your favourite ice cream. Adding a chocolate drizzle brings it to the next level!
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Ingredients
- 1 Sponge Cake (either homemade or store bought)
- ½-1 cup liquid (such as milk, sugar water, watered down liqueur, juice etc)
- 5 cups any flavour Ice Cream
- 2½ cups any flavour Ice Cream
- 3½- 5 ounces dark or milk chocolate (melted)
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Instructions
- Make the Italian Sponge Cake or use store bought.
- Let the cake cool completely, even out the top of the cake, then slice it into two layers. With one layer make thin slices, about ¼ inch / 1 cm (see video or photos).
- Using your round plastic freezer safe bowl to measure, cut a circle the size you need from the second cake layer, this will cover the top/bottom of the Zuccotto.
- Wrap the inside of a plastic freezer safe bowl (I used a 7x4 inch / 18x10 cm size) with plastic wrap, use two pieces, (make sure they are long enough to cover the top of the cake when completed) one overlapping the other so that every spot is covered.
- Place the slices in the bowl touching but not overlapping, you need to cover the whole bowl. Soak the layers with your favourite liquid, I used chocolate milk. You want the layers to be nice and moist.
- Then choose your favourite ice cream flavours, you will be making three layers, so two different types are a good choice. Make three layers of ice cream, evening out each layer before adding the next. Leave about ¼ inch from the top of the cake free.
- Place the round cake layer on top and gently push down so that it fits in the bowl (you may need to cut a bit more off). Then soak this layer with more liquid. Pull the overlapping plastic wrap over the cake, add an additional layer of wrap if needed and place it in the freezer for at least 5 hours or overnight.
- Melt the chocolate either bain marie or in the microwave, stir until smooth.
- Remove the Zuccotto from the freezer, remove the plastic wrap from the top of the bowl, invert the cake onto a clean plate and remove the remaining plastic wrap. Pour the melted chocolate or chocolate glaze over the top, let it sit for about 15 minutes, enough time so that it is easy enough to cut through. Enjoy!
Notes
- Do not let the melted chocolate cool or it will harden up too quickly on the ice cream and you won't be able to spread it to get a drip effect.
- If you find the chocolate isn't hardening fast enough then refreeze the cake for 45-60 minutes.
- If you prefer you could also spread some whipped cream over the cake or even a good dusting of powdered sugar or cocoa powder. You could sprinkle some chopped nuts on top of the melted chocolate or even coconut flakes.
- Store the cake in an airtight freezer safe container. Glass containers are not a good idea because they will cause the dessert to freeze slower, which could cause freezer burn. The cake should be eaten within seven days.
Nutrition Information
Show Details
Calories
517kcal
(26%)
Carbohydrates
70g
(23%)
Protein
8g
(16%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Cholesterol
93mg
(31%)
Sodium
305mg
(13%)
Potassium
371mg
(11%)
Fiber
3g
(12%)
Sugar
56g
(112%)
Vitamin A
580IU
(12%)
Vitamin C
0.7mg
(1%)
Calcium
192mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Calories | 517kcal | 26% |
| Carbohydrates | 70g | 23% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 93mg | 31% |
| Sodium | 305mg | 13% |
| Potassium | 371mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 56g | 112% |
| Vitamin A | 580IU | 12% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 192mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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