Pistachio Gelato Cake

Find the original recipe by clicking here. (Link opens in new window.)

This pistachio gelato cake is the ultimate crowd-pleaser, offering a perfect blend of flavors that will steal the show at any gathering.

INGREDIENTS

• 1 (16 oz) pound cake
• 2 pints Talenti Pacific Coast Pistachio Gelato (Link opens in new window.)
• ½ cup of crushed pistachio nuts

INSTRUCTIONS

1. Let the Talenti pints sit at room temperature for 15 minutes
2. Place the pound cake on a cutting board and carefully slice horizontally to make 2 layers. 
3. Line a cake tin with plastic wrap for easy removal later.
4. Place the bottom cake layer in the tin and start spreading the gelato evenly.
5. Sprinkle with crushed pistachio.
6. Add the top cake layer and press it down gently
7. Wrap the cake in plastic wrap and let freeze for 8 hours.
8. Once the cake has set, take it out of the freezer, remove the wrapping and top with some extra crushed pistachios. You may need to let it thaw for 10–15 minutes at room temperature to soften slightly before slicing. 
9. Slice and enjoy.