Spumoni
This easy Spumoni uses store-bought cherry, chocolate (or vanilla), and pistachio ice creams layered in a loaf pan for a vibrant, delicious dessert. Once frozen, slice into bars for a flavor-packed treat—perfect for impressing guests or enjoying with family!
Servings: 8 slices
Cost: $12.45
Equipment
- Blender or food processor
Ingredients
Optional: Oreo Pie Crust
- 2 tablespoons unsalted butter melted
- 12 Oreo cookies or other chocolate sandwich cookie
- 1/8 teaspoon salt
Spumoni
- 14 ounces cherry ice cream see note 1
- 14 ounces chocolate ice cream or vanilla ice cream
- 14 ounces pistachio ice cream
- Coarsely chopped pistachios optional, for garnish
- 1 chocolate bar for chocolate curls, optional, see note 2
Instructions
- Line a bread pan with parchment paper, leaving an overhang for easy removal; don’t skip this step!
- Preheat oven to 350°F. Melt butter in a microwave-safe bowl. In a blender or food processor, process whole Oreo cookies (no need to separate cookie from cream) until they are fine crumbs. Combine cookie crumbs with the melted butter and a pinch of salt; mix thoroughly. Press this mixture firmly along the bottom of the prepared pan, using the bottom of a flat measuring cup to compress the crumbs into a solid crust. Bake in the preheated oven 8 minutes, then set aside to cool completely before adding ice cream.
- Once the Oreo crust has completely cooled, fill the pan with alternating scoops of cherry, chocolate (or vanilla), and pistachio ice cream. Press each scoop firmly, using the back of the ice cream scooper to ensure the pan is filled evenly. (Optional: add a layer of nuts or dried fruit between each flavor of ice cream.) Level the top, cover tightly, and freeze overnight or until completely solid.
- Use the overhanging parchment paper to lift the frozen dessert from the pan. Slice into bars using a hot knife (see note 3), and serve immediately. Optionally garnish with pistachios and chocolate curls (see note 2) if desired. Promptly return any leftovers (covered tightly) to the freezer.
Notes
Note 1: High-quality ice cream significantly enhances the flavor and texture of this dessert. Use 14–16 ounces of each flavor, equivalent to approximately 1 pint each—the perfect amount to fill an 8.5x4.5-inch bread pan.
Note 2: To make chocolate curls, unwrap a chocolate bar and use a vegetable peeler to peel the side of the chocolate bar directly over the dessert.
Note 3: Use a hot, sharp knife (run it under hot water, dry with a towel) to make cuts into the pie.
Nutrition Note: Nutrition information includes the cookie crust, but not the optional fruit or nuts. Nutrition will also vary depending on the brand of ice cream used.
Storage: To maintain the texture and quality, return any leftovers to the freezer promptly, using an airtight container.
Nutrition
Serving: 1serving | Calories: 414kcal | Carbohydrates: 52g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 177mg | Potassium: 358mg | Fiber: 2g | Sugar: 30g | Vitamin A: 662IU | Vitamin C: 4mg | Calcium: 182mg | Iron: 3mg