Spumoni

• 1 pint chocolate ice cream
• 1 pint pistachio ice cream
• 1 pint cherry ice cream
• 1/2 cup maraschino cherries, halved
• 1/4 cup chopped pistachios
• 2 tablespoons cocoa powder
• 1 teaspoon almond extract
• 1 teaspoon cherry extract
• 1/4 teaspoon salt
• Optional: whipped cream for garnish

Steps

1. 1 Soften ice creams slightly at room temperature for about 10 minutes.
2. 2 In a large bowl, gently mix chocolate ice cream with almond extract.
3. 3 In another bowl, fold pistachio ice cream with chopped pistachios and a pinch of salt.
4. 4 In a third bowl, combine cherry ice cream with cherry extract and halved cherries.
5. 5 Layer the ice creams in a loaf pan, starting with chocolate, then pistachio, and top with cherry.
6. 6 Dust cocoa powder lightly over the top layer for contrast.
7. 7 Cover and freeze until firm, at least 4 hours or overnight.
8. 8 Serve scoops with optional whipped cream garnish.

Equipment

• loaf pan
• mixing bowls
• spatula

Variations

• Add a swirl of raspberry sauce between layers for extra flair.

Substitutions

• If pistachio ice cream is unavailable, use butter pecan or hazelnut as an alternative.

Pairings

• Serve with a shot of espresso or a glass of sweet dessert wine.

Nutrition

Tips

• For best texture, let spumoni sit at room temperature for 5 minutes before scooping.
• Experiment with different ice cream flavors for a unique twist.

Storage

Keep covered in the freezer for up to 2 weeks. Let thaw slightly for easier scooping.

Freezing: Freezes well. Thaw in the refrigerator for 10-15 minutes before serving.

Serving Suggestions

• Serve with biscotti or Italian cookies for a classic touch.

FAQ