Gelato Cakes | Adventures in Cooking Guest Post by Molly Yeh
Staying out of the kitchen has been hard, especially since I went berry picking this past weekend with one of my best childhood friends and we ended up with quite the assortment of fresh fruits that appeared (at least to me, anyway) to be begging to be put into a pie or cake of some kind. So I maybe might have baked a cake this morning in my half torn down kitchen. Whoops! It felt good though, the house actually smelled like a home (and by that I mean cake), and I got to have a little zen time away from the dozens of thoughts that are normally buzzing around my brain. Plus I got to eat something sweet at the end of it all, which y’all know how much I enjoy.
Gelato Cakes | Adventures in Cooking Guest Post by Molly Yeh

But I am not sharing that cake today, not yet anyway. Instead, I’m sharing something much more special. A guest post from one of my favorite bloggers around, the lovely Molly of My Name is Yeh. If you haven’t read Molly’s blog, please go there immediately and read all the posts (ALL OF THEM). She has this wonderful, fun and positive energy that comes through in her writing with leaps and bounds. Everything she makes looks gorgeous, and always sounds ridiculously delicious to boot. Say hello to Molly!

Gelato Cakes | Adventures in Cooking Guest Post by Molly Yeh

Sweet meets salty meets summery meets miniature with these frozen cutie patooties. Layers of gelato are stacked on top of pretzel crumbs in a muffin tin and then flipped upside down for a perfect portion of warm weather dessert. These cakes use vanilla, strawberry, and pistachio gelato, but feel free to go crazy and use any flavors you’d like!
















Upside Down Mini Gelato Cakes | A Guest Post from My Name Is Yeh

Course Dessert
Prep Time 10 minutes
Resting time 30 minutes
Servings 12


Upside Down Mini Gelato Cakes

  • 1 1/4 c pretzel crumbs* approximately 140g
  • 2 tb sugar
  • 1/4 c unsalted butter melted
  • 3 pints gelato any flavors
  • 8 ounces dark chocolate chips
  • 2 tb coconut oil
  • Maraschino cherries optional


  1. In a food processor, grind up approximately 140g of pretzel sticks until you have fine crumbs.
  2. In a medium bowl, mix together the pretzel crumbs, sugar, and butter. Distribute the mixture into muffin tins and press the mixture down firmly and evenly. Place in the freezer for about 10-20 minutes to firm up.
  3. Let your first pint of gelato soften at room temperature for about 10 minutes. Transfer it to a bowl and stir it with a spoon or spatula until it’s the consistency of soft serve. Spread a thin layer over the crumb crusts and then freeze for 10-20 minutes. Repeat this process with the remaining pints of gelato. Once the last layer is on, freeze for a few hours or overnight.
  4. In a microwave safe bowl, microwave the chocolate chips with the coconut oil in 30-second increments, stirring after each, until fully melted. Let it sit for a few minutes, stirring often, until it is no longer hot.
  5. To remove the cakes from the tins, run the outside of the tins under warm water and then run a knife around the edges. Lift them out and then place them upside down on a plate or baking sheet. Spoon a bit of chocolate on the top and add a cherry, if desired. Keep in the freezer until ready to serve.

Recipe Notes

Inspired by Coco Cake Land’s ice cream cake

Gelato Cakes | Adventures in Cooking Guest Post by Molly Yeh
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