Photo: Alison Miksch; Styling: Caroline M. Cunningham
Active Time
30 Mins
Total Time
25 Hours
Serves 10

Store-bought waffle cones and gelato bring this impressive dessert together. We like Talenti brand gelato for its softer, easy-to-spread texture.

How to Make It

Step 1

Process blackberries and raspberries in a food processor until very smooth. Pour through a fine wire-mesh strainer, using the back of a spoon to press as much pulp through as possible; discard solids. Cover and chill 2 hours to 2 days.

Step 2

Preheat oven to 350°F. Pulse waffle cone pieces, peanuts, sugar, and salt in a food processor until coarsely ground. Add butter, and pulse until well combined. Using a straight-sided glass, press the mixture into the bottom and all the way up the sides of a 9-inch springform pan.

Step 3

Bake in preheated oven until fragrant, 10 to 12 minutes. Cool completely, about 30 minutes. Freeze 30 minutes.

Step 4

Beat malt powder and 1 quart of gelato with an electric mixer at low speed until smooth and soft, about 1 minute. In a separate bowl, beat chilled berry puree and remaining quart of gelato at low speed until blended, about 1 minute.

Step 5

Spoon some of the berry-gelato mixture into prepared pan. Top that with some of the malted gelato. Repeat layers, ending with the berry-gelato mixture. Using a wooden skewer, swirl layers together. Cover and freeze 24 hours. Remove sides of pan. Just before serving, top cake with berries and, if desired, a sprinkling of powdered sugar.

Chef's Notes

Allow 24 hours for freezing.

Ratings & Reviews

Fancy, Yet Easy - But Takes an Entire Day to Make and Set

July 26, 2016
First - you need to ensure you have the proper amount of time to make this delicious cake. The fruit juice needs to chill, the crust needs to fully cool/freeze and the gelato needs 24 hours to fully reset once combined with other ingredients. Ideally, you could make this starting in the early evening or afternoon THE DAY BEFORE you want to serve it. With that said, it's a terrific tasting treat. The crust is crunchy and salty and combined with the sweet vanilla berry flavor - it was a huge hit. I did finally find Malted Milk Powder by Carnation, but decided against it. It was pretty clear that the fruit juice I strained would blend nicely with BOTH containers of vanilla gelato. So I saved myself the $$ of the malted milk power AND the hassle of trying to swirl the two layers. Instead I used the juice I strained with both containers and put that directly in the waffle/peanut shell. It was heavenly and bursting with flavor. I would't even bother with the malted milk. :) A sure hit I will make again!