a slice of zuccotto on a white plate
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Zuccotto al Gelato (with Ice Cream)

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!
Prep Time30 mins
Cook Time30 mins
Chilling Time5 hrs
Total Time6 hrs
Course: Dessert
Cuisine: Italian
Keyword: ice cream cake, Italian cake, zuccotto
Servings: 8 servings
Calories: 517kcal
Author: Rosemary Molloy / An Italian in my Kitchen


  • 1 Italian Sponge Cake
  • 5 cups any flavour Ice Cream (400 grams)
  • 2 1/2 cups any flavour Ice Cream (200 grams)
  • 3 1/2 - 5 ounces dark or milk chocolate (melted) (100-150 grams)


  • 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 1/4 inch / 1 cm (see video or photos). Using your round plastic (freezer safe) bowl cut the size you need from the second cake layer (this will cover the top 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 1/4 inch from the top of the cake free.
  • Place the second 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.
  • Remove the Zuccotto from the freezer, pour the melted chocolate over the top, let sit 15 minutes, enough time so that it is easy enough to cut through. Enjoy!


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.


Calories: 517kcal | Carbohydrates: 70g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 93mg | Sodium: 305mg | Potassium: 371mg | Fiber: 3g | Sugar: 56g | Vitamin A: 580IU | Vitamin C: 0.7mg | Calcium: 192mg | Iron: 2mg