Go Back
+ servings
Close up of Frozen Layered Gelato Cake topped with raspberries

Frozen Layered Gelato Cake

This layered frozen gelato cake takes gelato to a whole new level! It is super easy to make, yet fancy enough to serve at a nice dinner or dessert party.
Course Dessert
Cuisine Italian
Keyword ice cream cake, Cake, gelato
Prep Time 3 hours
Cook Time 0 minutes
Total Time 3 hours
Servings 10
Calories 327kcal
Author Erica Walker


  • 16 oz HemisFares Strawberry Gelato (Find No. 54)
  • 16 oz HemisFares Chocolate Gelato (Find No. 51)
  • 16 oz HemisFares Stracciatella Gelato (Find No. 52)
  • 1/2 c. Chocolate Shell Ice Cream Topping or to taste
  • 1/2 c. Raspberries fresh


  • Line bread pan with wax paper.
  • Soften Strawberry gelato and place in bottom of bread pan. Smooth with rubber spatula to make even.
  • Cover and freeze for at least one hour.
  • Repeat steps 2-3 with chocolate gelato and stracciatella gelato.
  • When all layers are frozen, remove from pan and place on flat plate. Remove wax paper.
  • Smooth edges with a knife and drizzle chocolate shell topping over the top.
  • Top with fresh raspberries and freeze until ready to serve.


Calories: 327kcal | Carbohydrates: 45g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 139mg | Potassium: 340mg | Fiber: 2g | Sugar: 26g | Vitamin A: 525IU | Vitamin C: 7mg | Calcium: 171mg | Iron: 1mg