Star-Studded Gelato Desserts

Recipe

Dessert
Star-Studded Gelato Desserts

Primary Media

Red wood background with glasses of gelato with blue sprinkles and star cookies

User Rating

3.75 out of 5 stars
Rate it:
4 ratings

Recipe Data

7
Servings
10min
Prep
20min
Total

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    Description

    Indulge in a frozen red, white, and blue treat served in individual dessert cups. Top scoops of vanilla gelato with strawberry ice cream topping and frozen whipped dessert topping. Add a puff pastry star cutout and festive sprinkles.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 7
    QuantityIngredientAdd
    ½(17.3-oz.) pkg. frozen puff pastry sheets, thawed (1 sheet)
    Coarse white sugar, as needed
    2(30-oz. each) containers Hy-Vee Select vanilla gelato
    ¾ c.strawberry ice cream topping
    ¾ c.Hy-Vee frozen whipped topping, thawed
    Coarse blue sugar, as needed

    Things To Grab

    • Cookie sheet
    • 2-1/2-inch cookie cutter
    • Wire cooling rack
    • 7 6-oz. glasses

    Directions

    1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper; set aside.
    2. Spread puff pastry out on a lightly floured surface. Cut with 2 1/2-inch star cookie cutter to make 7 stars. Transfer to prepared cookie sheet. Sprinkle with white coarse sugar.
    3. Bake cutouts for 9 to 11 minutes or until puffed and golden. Cool on wire rack.
    4. Meanwhile, fill seven 6-ounce glasses about half full of gelato. Top with strawberry ice cream topping and remaining gelato.
    5. Freeze for 2 hours or until firm. Just before serving, spoon whipped topping on top; sprinkle with blue sugar. Insert star cutouts into each serving.

    Nutrition facts

    Servings

    530 Calories per serving

    Amounts Per Serving

    • Total Fat: 22g
    • Cholesterol: 90mg
    • Sodium: 170mg
    • Total Carbohydrates: 75g
    • Protein: 6g

    Daily Values

    0%
    Vitamin A 20%
    0%
    Vitamin C 8%
    0%
    Iron 6%
    0%
    Calcium 20%

    Recipe Source:

    Hy-Vee Seasons Summer 2015.