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+ servings
Torta di gelato

Ice Cream Cake

Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Breakfast
Cuisine Americana
Servings 8


  • 500 g of cream-based ice-cream strictly no sorbets
  • 180 g of self-rising flour or regular flour + 2 teaspoons of baking powder
  • 2 tablespoons of sugar optional


  • Slightly soften the ice at room temperature, without melting it; in the meantime, preheat the oven to 180°C.
  • With the electric mixer, or a spatula, mix the self-rising flour with the softened ice cream, adding a couple of tablespoons of sugar if the ice cream you used as a base is not sweet enough, then pour the mixture thus obtained in a mold covered with parchment paper, or in a disposable baking pan. With these doses you can make a large plumcake sized cake, or a dozen muffin sized.
  • Transfer the mold with the dough in the preheated oven and bake for about 40 minutes.
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