Gelato Crunch Cake

Preheat the oven to 400ºF.

Combine the graham crackers and pretzels in the bowl of a food processor and pulse until crushed. Pour in the melted butter and continue pulsing until all the crumbs are coated.

Press the crumbs into the bottom and halfway up the sides of a 4″ springform pan. You should have a couple of tablespoons left over. Spread the leftover mixture on a baking sheet lined with parchment paper and place the filled pan next to it. Bake for 10 minutes. Allow to cool completely.

Remove gelato from the freezer and allow to sit at room temperature for 5 – 10 minutes until slightly softened. Scoop into a bowl and gently fold in the loose baked crumbs. Add the mixed gelato to the baked crust, top with a few more crumbs and freeze for a few hours or overnight.

When ready to unmold, run a sharp knife under very hot water for a few minutes and gently run it along the sides of the springform pan. Repeat until you’ve loosened the whole thing and then open the mold. The cake should pop right out. Return to the freezer until ready to serve.

Note that I doubled the recipe and made two cakes at the same time, but you could also triple or quadruple it to make more flavors.