---
title: Cookie Monster Gelato Cake | Paris Gourmet
description: Dive into the whimsical delight of our Blue Cookie Monster Ice Cream Cake recipe developed by Pastry Chef Calogero Romano.
---

[Recipes ](https://www.parisgourmet.com/recipes)

# [Cookie Monster Gelato Cake | Paris Gourmet](https://www.parisgourmet.com/recipes/cookie-monster-gelato-cake)

 Written by [Calogero Romano](https://www.parisgourmet.com/recipes/author/calogero-romano) | Jun 21, 2024 12:27:48 AM

Dive into the whimsical delight of our Blue Cookie Monster Ice Cream Cake, featuring the vibrant hue and unique flavor of spirulina paste made from blue-green algae. Spirulina, a nutrient-rich superfood, lends its all-natural color and subtle, earthy taste to this playful dessert. Packed with vitamins and antioxidants, spirulina not only makes this cake visually stunning but also adds a nutritious twist. Perfect for celebrations, this ice cream cake combines fun, flavor, and health in every delicious bite.  
INGREDIENTS

 White Cake (see first recipe below)  
Spirulina Gelato (Natural Blue Gelato) **GA1002**  
Crushed Chocolate Chip Cookies (see second recipe below)  
Fior Di Latte Gelato (White Plain Base)  
Spirulina Gelato (Natural Blue Gelato) **GA1002**

 

WHITE BASE 100 COLD - GELATO CAKES

Yield:  

|   | 1 kg. | 3 kg. | 4 kg. | 8 kg. | 12 kg | 18 kg. |
| --- | --- | --- | --- | --- | --- | --- |
| Whole Milk | 707 gr. | 2120 gr. | 2827 gr. | 5655 gr. | 8482 gr. | 12723 gr. |
| Gelpan Cold 100 **GE1081** | 100 gr. | 299 gr. | 398 gr. | 796 gr. | 1194 gr. | 1791 gr. |
| Sugar | 155 gr. | 466 gr. | 622 gr. | 1244 gr. | 1866 gr. | 2799 gr. |
| Glucose Powder **PA6514** | 21 gr. | 64 gr. | 85 gr. | 170 gr. | 254 gr. | 382 gr. |
| Skimmed Milk Powder |   17 gr. | 51 gr. | 68 gr. | 136 gr. | 204 gr. | 305 gr. |
| Flavoring Paste | See Label T.T  | See Label T.T  | See Label T.T  | See Label T.T | See Label T.T | See Label T.T |

METHOD:  
Combine all dry ingredients and mix well.  

Add dry ingredients to Milk.

Allow to rest for at least 2 to 8 hours.  

Best if left to mature overnight-refrigerated.

Flavor to taste.  Process in batch freezer.

 

CHOCOLATE CHIP COOKIES

1X recipe yields: 540 cookies 

INGREDIENTS: ¼ X  
1350 gr. sugar  
1304 gr. brown sugar  
2041 gr. butter  
16 ea.  eggs  
2925 gr. cake flour  
40 gr. salt  
40 gr. baking soda  
1350 gr. nuts  
2700 gr.  chocolate chips

METHOD:  
Cream butter and sugar.

Add the eggs slowly, then the dry ingredients.

Add the nuts and the chocolate chips cookies.

 

[View full post](https://www.parisgourmet.com/recipes/cookie-monster-gelato-cake)

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