Start by deciding what kind of base you want for your gelato cake. You can go with a simple cookie crust, a layer of sponge cake, or even a graham cracker crust for a crunchy texture.

If you’re using a cookie crust, crush about 1 ½ cups of your favorite cookies (Oreos or graham crackers work wonderfully) and mix them with 4 tablespoons of melted butter. Press the mixture into the base of your cake pan, then freeze it for 10–15 minutes to set.

Once your crust is set, it’s time to layer in the gelato.

Soften the gelato slightly by letting it sit out at room temperature for 5–10 minutes to make it easier to spread.

Scoop the softened gelato into the pan, spreading it evenly to create a smooth, even layer. If you’re using multiple flavors, alternate them in layers for a visually appealing striped effect.

Freeze the gelato layer for 1–2 hours to firm it up before adding any toppings or the next layer.

Once your gelato layer is firm, it’s time to get creative with your toppings!

You can either spread a layer of whipped cream or drizzle chocolate or caramel sauce over the top for extra sweetness.

Add fresh fruit, crushed cookies, or even a handful of chopped nuts like almonds or pistachios for extra crunch and flavor.

Press the toppings gently into the gelato to help them stay in place as it freezes.

After assembling your gelato cake, it’s time to freeze it again.

Cover the pan tightly with plastic wrap or foil and freeze the cake for at least 4 hours (or overnight) to let it set completely.

Before serving, let it sit at room temperature for 5 minutes to soften slightly. This will make slicing much easier and help the gelato hold its shape.

To slice, use a sharp knife dipped in hot water (wipe it dry between cuts) for the cleanest edges. Serve in generous slices and watch your guests’ faces light up!