Ingredients for Spumoni
- 6 cups chocolate ice cream (2 cups per layer)
- 2 cups pistachio ice cream
- 2 cups vanilla ice cream
- Maraschino Cherries
- Nuts
- Kirsch
- 1 cup raspberry sherbet
- Maraschino Cherry
- 1/4 cup chopped macaroons
- Pistachio Nut
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How to Make Spumoni
- Line a 9x5x3 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, soften 2 cups of chocolate ice cream until it's easily spreadable.
- Evenly layer the softened chocolate ice cream into the prepared loaf pan. Smooth the surface with a spatula.
- Cover the pan tightly with plastic wrap and freeze for at least 1 hour, or until firm.
- Repeat steps 2-4 with 2 cups of pistachio ice cream, layering it on top of the chocolate ice cream.
- In a separate bowl, gently combine 2 cups of vanilla ice cream, 1/2 cup stemmed cherries (halved or quartered), 1/4 cup chopped macaroons, and 1/4 cup chopped pistachio nuts. Add 1 tablespoon of rum (optional). Mix well, but be careful not to overmix.
- Evenly spoon the vanilla ice cream mixture over the pistachio layer.
- Cover and freeze for at least 1 hour, or until firm.
- In a small bowl, soften 1 cup of raspberry sherbet until spreadable. Spread it evenly over the vanilla layer.
- Smooth the surface with a spatula.
- Cover the pan tightly with foil and freeze for at least 6 hours, or preferably overnight.
- To unmold, run a thin dinner knife or offset spatula around the edges of the pan. Dip the bottom of the pan briefly into a bowl of hot water. Place a well-chilled serving platter over the pan and invert.
- Garnish as desired with extra cherries, macaroon crumbs, and chopped pistachios.
- Slice spumoni with a knife dipped into hot water for clean cuts.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
100g
Fat
26g
Carbs
10g
