Zuccotto Ice Cream: Easy No-Bake Italian Dessert with Stracciatella and Chocolate

Zuccotto Ice Cream is a delicious frozen twist on the traditional Tuscan zuccotto. This no-bake Italian dessert features layers of sponge cake soaked in syrup, filled with creamy stracciatella and rich chocolate ice cream. Shaped in a dome and frozen until firm, it’s a showstopping dessert that’s deceptively easy to make—perfect for summer parties, holidays, or anytime you want to impress guests with minimal effort.

What Is Zuccotto Ice Cream?

Zuccotto is a traditional dome-shaped Italian dessert from Florence, typically filled with ricotta, chocolate, or cream. This ice cream variation swaps the classic filling for layers of store-bought ice cream, lined with syrup-soaked sponge cake. Once frozen and unmolded, it resembles a chilled bombe cake—light, creamy, and easy to customize.

Why Everyone Will Love This Recipe

• Two ice cream flavors in one dessert: Stracciatella and chocolate create a beautiful contrast.
• No-bake and freezer-friendly: Perfect for warm weather or make-ahead meals.
• Light sponge cake shell: Soaked in a simple syrup for added moisture and flavor.
• Elegant and eye-catching: Great centerpiece for special occasions.

Pro Tips for the Best Zuccotto Ice Cream

1. Let the ice cream soften slightly before spreading—it will be easier to mold and layer.
2. Use plastic wrap liberally to line the bowl and help with unmolding later.
3. Freeze overnight if possible for the cleanest slices.
4. Use a serrated knife dipped in warm water to slice cleanly when serving.

Frequently Asked Questions

Can I Use Other Ice Cream Flavors?

Absolutely! Swap in vanilla, pistachio, coffee, or fruit-based gelato to suit your taste or the season.

What Can I Use Instead of Sponge Cake?

Ladyfingers, pound cake, or even chocolate sponge work well as substitutes.

Can I Make It in Advance?

Yes—this dessert stores beautifully in the freezer and can be made up to 3 days ahead.

How Do I Prevent Ice Crystals?

Ensure the cake and syrup aren’t too wet and cover the zuccotto tightly with plastic wrap before freezing.

Do I Need a Special Mold?

No, just use a round 18 cm (7-inch) bowl for the classic dome shape.

How to Freeze

This dessert requires freezing—after assembly, wrap the zuccotto tightly and freeze for at least 6 hours, ideally overnight. Once set, it can be unmolded, decorated, and returned to the freezer until ready to serve. Store in a freezer-safe container or cake dome to maintain shape and texture.

How to Store

Keep tightly wrapped in the freezer for up to 1 week. Once sliced, cover any exposed sections with plastic wrap to prevent freezer burn. Serve directly from frozen or allow to sit at room temperature for 5–10 minutes for easier slicing.

How To Make Zuccotto Ice Cream

Step 1

Step 1

Slice the sponge cake: Cut into strips about 5 cm wide and 1 cm thick.

Slice the sponge cake: Cut into strips about 5 cm wide and 1 cm thick.

Step 2

Step 2

Line the bowl: Use plastic wrap to fully line an 18 cm round bowl.

Line the bowl: Use plastic wrap to fully line an 18 cm round bowl.

Step 3

Step 3

Create the shell: Arrange sponge cake slices in the bowl to form a complete dome.

Create the shell: Arrange sponge cake slices in the bowl to form a complete dome.

Make the syrup: Mix water and sugar in a glass. Brush it evenly over the sponge to soak.

Step 4

Step 4

Make the syrup: Mix water and sugar in a glass. Brush it evenly over the sponge to soak.

Add the first layer: Spoon softened stracciatella ice cream into the shell. Smooth it with the back of a spoon, pressing slightly to create a hollow center.

Step 5

Step 5

Add the first layer: Spoon softened stracciatella ice cream into the shell. Smooth it with the back of a spoon, pressing slightly to create a hollow center.

Fill the center: Spoon in the chocolate ice cream and level the top.

Step 6

Step 6

Fill the center: Spoon in the chocolate ice cream and level the top.

Seal the base: Cover with a sponge cake disc and soak it with syrup as well.

Wrap and freeze: Cover the entire dome with plastic wrap. Freeze for at least 6 hours.

Step 7

Step 7

Seal the base: Cover with a sponge cake disc and soak it with syrup as well.

Unmold and decorate: Once frozen solid, invert onto a plate and remove the wrap. Dust with unsweetened cocoa powder before serving.