Milk-Based Gelato

Cookies (Italian Cookies & Cream)

Name: Cookies (Italian Cookies & Cream)
Yield: 2010 grams
Ingredients: 255g Granulated Sugar (Sucrose); 30g Dextrose; 35g Nonfat Dry Milk Powder; 60g Nevepann 50C; 1370g Whole Milk (3.25% fat); 160g Heavy Cream (36% fat); 100g Pasta Biscottino

A creamy, sweet cookie gelato inspired by the popular flavor made famous by Mec3. A rich shortbread cookie flavor is paired with chocolate-coated cookie pieces and ribbons of chocolate sauce throughout—a favorite among both kids and adults. Made with Fabbri's Nevepann 50.

Gelato Expert

View profile

Updated August 1, 2026 Yield 2,010g

Recipe

Ingredients

Scaled yield: 2,010g

Granulated Sugar (Sucrose) 12.7% of recipe
255g
Dextrose 1.5% of recipe
30g
Nonfat Dry Milk Powder 1.7% of recipe
35g
Nevepann 50C Supplied by Fabbri 3% of recipe
60g
Whole Milk (3.25% fat) 68.2% of recipe
1,370g
Heavy Cream (36% fat) 8% of recipe
160g
Pasta Biscottino Supplied by Mec3 5% of recipe
100g

Allergens: dairy

Steps

1
Whisk together the sugars, nonfat dry milk powder, and the Nevepann 50C.
2
Add the dairy and pasta biscottino. Blend for 1 - 2 minutes with an immersion blender.
3
Heat the base until 85 degrees Celsius.
4
Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.
5
Add the Cookies paste during extraction, swirling it throughout as a variegato. Use as much or as little as desired, and reserve some for garnishing the finished gelato.

Community

Made from this recipe

See how it turned out for other people and what they would adjust next time.

No shared results yet. Sign in to share your batch when you make it.

GelatoGelato Shop ReadyMilk-BasedProfessional

Make it your own

Copy this recipe to MyLab with Pro

Sign in to save a private, independent version. Eligible Basic accounts can start a free 7-day Pro trial—no card required.

Create account to copy Sign in to copy

Menu

Cookies (Italian Cookies & Cream)

Ingredients

Method

Cookies (Italian Cookies & Cream)

Ingredients

Steps

Made from this recipe

Copy this recipe to MyLab with Pro

Export recipe as PDF

Amount	Ingredient
255g	Granulated Sugar (Sucrose)
30g	Dextrose
35g	Nonfat Dry Milk Powder
60g	Nevepann 50C
1,370g	Whole Milk (3.25% fat)
160g	Heavy Cream (36% fat)
100g	Pasta Biscottino

Step	Instructions
1	Whisk together the sugars, nonfat dry milk powder, and the Nevepann 50C.
2	Add the dairy and pasta biscottino. Blend for 1 - 2 minutes with an immersion blender.
3	Heat the base until 85 degrees Celsius.
4	Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.
5	Add the Cookies paste during extraction, swirling it throughout as a variegato. Use as much or as little as desired, and reserve some for garnishing the finished gelato.