Spumoni Pie Recipes

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SPUMONI ICE CREAM CAKE



Spumoni Ice Cream Cake image

Spumoni is a frozen Italian-American dessert made by layering pistachio, cherry and chocolate (or sometimes vanilla) gelati. This showstopper ice cream cake version looks difficult, but it's made with store-bought ingredients, so it mostly involves shopping and assembly. The layers can be stacked ahead, and you also don't have to worry too much about its melting rapidly: The cake's sheer volume and store-bought ice creams' stabilizers help it stay cold. For a Neapolitan-style cake, you could swap strawberry ice cream for the cherry and vanilla for the pistachio. The only true challenge here is making sure there's room in your freezer, since this cake is about 4 inches tall.

Provided by Ali Slagle

Categories     cakes, ice creams and sorbets, dessert

Time 6h50m

Yield About 16 servings

Number Of Ingredients 9

1 (1.5-quart) carton or 3 pints cherry ice cream
1 (1.5-quart) carton or 3 pints pistachio ice cream
1 (1.5-quart) carton or 3 pints chocolate ice cream, preferably with chocolate chips
50 amaretti cookies, meringues or chocolate wafers (10 1/2 ounces)
1 cup maraschino cherries (from one 14-ounce jar), drained and stemmed if needed
2 1/2 cups heavy cream (see Tip)
5 tablespoons confectioners' sugar
Pinch of kosher salt
Multicolored sprinkles, for serving

Steps:

  • Remove the lid from the cherry ice cream and let sit at room temperature until the ice cream softens to the consistency of thick cake batter, 5 to 10 minutes. Remove the lids from the pistachio and chocolate ice creams and let soften in the refrigerator until the ice creams are softened to the consistency of thick cake batter, 20 to 30 minutes.
  • While the ice creams soften, cover the bottom of a 9-inch springform pan with one layer of whole amaretti cookies, flat sides down. Put the remaining amaretti in a resealable plastic bag and crush with a heavy pan. Line another 9-inch round cake pan with plastic wrap, leaving a few inches of overhang. Add the crushed cookies and set aside until Step 4.
  • On top of the whole cookies in the springform pan, spread the softened cherry ice cream in an even layer. Tap the pan gently on the counter to remove air pockets. Distribute the maraschino cherries over the cherry ice cream, saving a handful for the top of the cake. Spread the softened pistachio ice cream in an even layer on top of the cherries. Tap the pan gently on the counter to remove air pockets. Cover the pan with plastic wrap and freeze until firm, about 2 hours or up to 1 week. (If at any point the ice cream is melting to liquid, pop the cake and ice creams in the freezer to firm to a spoonable consistency.)
  • Immediately after placing the cherry and pistachio layers in the freezer, prepare the chocolate layer: Shake to distribute the cookie crumbs evenly in the cake pan. Spread the softened chocolate ice cream in an even layer over the cookies. Press down as you go to adhere the ice cream to the cookies, then tap the pan on the counter to remove air pockets. Cover the pan with plastic wrap and freeze until firm, about 2 hours or up to 1 week.
  • Run a knife around the cake in the springform pan, then unmold the springform and transfer the cake to a serving plate. Use the plastic wrap overhang to remove the chocolate ice cream out of the cake pan. Invert the layer onto the pistachio ice cream so the crushed cookies are on top (do not remove the plastic wrap). Freeze until set, about 4 hours or overnight.
  • When you're ready to serve, whip the cream with the sugar and salt until stiff peaks form. Remove the cake from the freezer and remove the plastic wrap from the cake. Working quickly, with a spoon or offset spatula, frost the sides and top of the cake with the whipped cream, then decorate with sprinkles and the reserved maraschino cherries. Serve right away. (If you find the cake too solid to cut, run your knife under hot water before slicing and wipe it dry between cuts. Also remember that the first piece is always the trickiest to get out.)

SPUMONI SUNDAE SLICES



Spumoni Sundae Slices image

Looking for a frozen dessert recipe? Then check out this sundae made with spumoni ice cream and topped with a cherry - a wonderful treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h30m

Yield 8

Number Of Ingredients 7

1/4 cup chopped slivered almonds
3 tablespoons margarine or butter
12 vanilla creme-filled finger sandwich cookies, crushed
1 quart (4 cups) spumoni ice cream, slightly softened
1/2 cup hot fudge ice cream topping
1/2 cup whipping cream, whipped
8 maraschino cherries with stems

Steps:

  • In medium skillet, toast almonds over medium heat for 2 to 3 minutes or until light golden brown, stirring frequently. Add margarine; cook until margarine is melted and almonds are golden brown, stirring constantly. Add cookie crumbs; mix well. Cool 15 minutes or until completely cooled.
  • Line 8x4-inch loaf pan with foil. Spread 1/2 cup cooled crumb mixture evenly in bottom of foil-lined pan; press down lightly. Evenly spread half of the ice cream over crumbs. Top with remaining crumb mixture; press down lightly.
  • Stir ice cream topping to soften. Spoon topping over crumbs; carefully spread almost to sides of pan. Evenly spread remaining half of ice cream over topping. Cover; freeze at least 4 hours or until firm.
  • To serve, unmold ice cream onto cutting board; remove foil. Cut into 8 slices; place on individual dessert plates. Top each serving with whipped cream and a cherry.

Nutrition Facts : Calories 420, Carbohydrate 44 g, Cholesterol 45 mg, Fat 5, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 serving, Sodium 260 mg, Sugar 27 g

SPUMONI BROWNIE LUSH



Spumoni Brownie Lush image

The classic Italian ice cream inspired this irresistibly pretty (and delicious!) dessert. A fudgy brownie base is topped with a fluffy cherry layer, pistachio pudding and creamy whipped topping.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h40m

Yield 24

Number Of Ingredients 11

1 box (18.3 oz) Betty Crocker™ traditional fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1/2 cup more fruit cherry pie filling
1 container (12 oz) Cool Whip frozen whipped topping, thawed
2 boxes (3.4 oz each) Jell-O™ pistachio-flavor instant pudding & pie filling mix
3 cups cold milk
1/4 cup chopped shelled pistachio nuts
20 maraschino cherries, stems removed, patted dry, cut in half
2 tablespoons chocolate fudge topping

Steps:

  • Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • Make brownie batter as directed on box for cakelike brownies. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
  • In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in pie filling and 1 1/2 cups of the whipped topping until blended. Spread over brownie.
  • In another medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Beat in 1/2 cup of the whipped topping. Spread over cream cheese layer. Drop remaining 2 cups whipped topping by spoonfuls over pudding layer; carefully spread. Cover and refrigerate 4 hours.
  • When ready to serve, sprinkle nuts and cherries on top. In small microwavable bowl, microwave chocolate fudge topping uncovered on High 10 to 20 seconds or until thin enough to drizzle. Drizzle over bars. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Nutrition Facts : Calories 300, Carbohydrate 41 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 31 g, TransFat 0 g

SPUMONI



Spumoni image

Break the mold with Spumoni. Layers of chocolate, pistachio and cherry help make it a star dessert. When it comes to taste, this Spumoni is no bologna.

Provided by My Food and Family

Categories     Home

Time 5h50m

Yield 10 servings

Number Of Ingredients 10

18 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
1/4 cup butter, melted
9 maraschino cherries with 2 Tbsp. reserved juice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
2-1/4 cups cold milk, divided
3 oz. BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding

Steps:

  • Heat oven to 350ºF.
  • Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool completely.
  • Reserve 1 cherry for garnish; chop remaining cherries. Mix cream cheese, sugar and cherry juice in medium bowl until blended. Stir in 1 cup COOL WHIP and chopped cherries. Spread onto bottom of crust. Refrigerate 20 min.
  • Beat pistachio pudding mix and 1-1/4 cups milk with whisk 2 min.; spread over cream cheese layer in crust. Refrigerate 20 min.
  • Meanwhile, melt 2 oz. chocolate as directed on package; cool. Make chocolate curls from remaining chocolate piece.
  • Beat chocolate pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in melted chocolate and 1 cup of the remaining COOL WHIP; spread over pistachio layer in crust. Refrigerate 20 min.
  • Top with remaining COOL WHIP. Refrigerate 4 hours. Garnish with chocolate curls and reserved cherry just before serving.

Nutrition Facts : Calories 460, Fat 25 g, SaturatedFat 15 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 540 mg, Carbohydrate 56 g, Fiber 2 g, Sugar 41 g, Protein 5 g

SPUMONI CAKE - A TASE OF OLD ITALY!



SPUMONI CAKE - A TASE OF OLD ITALY! image

Categories     Cake     Chocolate     Dessert     Bake     Easter     Quick & Easy

Yield 8 -10 people

Number Of Ingredients 16

Box of Duncan Hines white cake mix
Package of Pistachio pudding and pie filling mix
½ cup finely chopped roasted/unsalted Pistachios
1 tbsp Almond extract
4 or 5 eggs (usually I use the largest available, so 5 regular may be needed)
1 cup water (may need more if batter is too stiff)
1/3 cup vegetable oil
Maybe a drop of green and yellow food coloring, but never seems to be needed with the pudding mix.
Icing mix:
1 lb Confectionary Sugar
2 oz Chopped dried cherries (sweet, or tart as your choice)
1/3 cup Cherry Kijafa liqueur
1 stick of butter, softened
¼ tsp salt (or ½ tsp if sweet butter used)
¼ cup Semi-Sweet chocolate bits (mini bits if available, chop them up if not)
Milk as required for consistency

Steps:

  • Basic cake: Mix and bake in a 9" x 13" pan that has been buttered and flour coated. Bake at 325 F (actual or 350 F set) in a convection oven or 350 F in a conventional oven. Bake time approximately 35 - 40 minutes. (The usual check with a dry toothpick to come out clean) Let cool in pan, turn out on cooling racks. Cool for 2 -3 hours, at least. Cut the cake into 6 ½" x 9" halves, and again horizontally to make 4 layers. Icing: Chop the dried cherries into 1/8" or so bits, and microwave them briefly (30 seconds?) in the Cherry Kijafa (use a covered container, then chill in the 'fridge to room temp) - Just enough to get them to plump up a bit, but not lose the alcohol content of the liqueur. Mix all the ingredients. Beat for 2 minutes. Add a bit of red (and blue if it is too "Valentine pink") food coloring if desired. Adjust the consistency with more of milk if needed. (More Kijafa works, but the icing begins to curdle and separate) Ice the cake. Chill in the 'fridge for an hour or so. Note that there are other cherry liqueurs, but be sure to use a sweet one. For the teetotalers, Grenadine will work just fine. Also, some Spumoni uses Strawberry instead

VALERIE'S SPUMONI



Valerie's Spumoni image

Provided by Valerie Bertinelli

Categories     dessert

Time 10h35m

Yield 9 to 12 slices

Number Of Ingredients 9

Nonstick cooking spray
15 chocolate wafers
2 tablespoons dark chocolate sauce
1 pint chocolate-chocolate chip gelato or ice cream, such as Talenti Double Dark Chocolate
1 pint vanilla bean gelato or ice cream
1/2 cup Amarena cherries, halved (see Cook's Note)
3 tablespoons Amarena syrup
1 drop red food coloring, optional
1 pint pistachio gelato or ice cream

Steps:

  • Lightly grease a 9-by-5-inch aluminum loaf pan with cooking spray. Line the pan with plastic wrap on all sides, leaving a 2-inch overhang; the cooking spray will help the plastic stick directly to the sides of the pan.
  • In a food processor, pulse the chocolate wafers until very fine, like sand. Add the chocolate sauce and pulse a few more times until the mixture comes together. Pour into the prepared loaf pan and firmly press into the bottom of the pan to create a crust. Freeze for 30 minutes to set.
  • Meanwhile, remove the chocolate-chocolate chip gelato from the freezer to soften. After 30 minutes, remove the loaf pan from the freezer and spread the chocolate gelato over the crust; use a small offset or rubber spatula to spread the gelato into a flat, even layer. Return the loaf pan to the freezer for another 30 minutes. Meanwhile, let the vanilla bean gelato soften at room temperature.
  • When the vanilla gelato has softened, transfer it to a bowl and stir in the sliced Amarena cherries, the Amarena syrup and the red food coloring if using. Mix until the cherries are evenly dispersed and the food coloring is completely incorporated. Remove the loaf pan from the freezer and evenly spread the cherry gelato over the chocolate gelato. Place back in the freezer for at least 1 hour more; it takes longer for the cherry layer to set.
  • Thirty minutes before the cherry layer is set, remove the pistachio gelato from the freezer to soften. When softened, spread in an even layer over the cherry gelato; the pistachio layer should come up nearly to the top of the pan. Cover with plastic wrap and freeze overnight.
  • When ready to serve, remove the plastic wrap from the top of the pan and invert the spumoni onto a cutting board. Gently lift the loaf pan away and remove the remaining plastic wrap. Slice the spumoni into 3/4-inch slices, using a chef's knife dipped in warm water; dip the knife in the warm water between each slice. Serve immediately.

NO CHURN SPUMONI



No Churn Spumoni image

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 4h20m

Yield 8 to 10 servings

Number Of Ingredients 8

1 pint vanilla ice cream, melted
2 cups heavy cream
1/4 cup sweetened condensed milk
Pinch salt
1 cup frozen cherries, thawed
6 chocolate sandwich cookies, crushed
1/2 cup chopped pistachios
Green food coloring

Steps:

  • Line a loaf pan with plastic wrap so it hangs over the sides.
  • Combine the melted ice cream, heavy cream, sweetened condensed milk and salt in a large bowl and beat with an electric mixer until stiff peaks form.
  • Place the cherries in a smaller bowl and press with a fork until they are mashed and juicy, but still retain some texture. Add one-third of the whipped cream mixture and fold together. Spread evenly into the prepared loaf pan.
  • Add half of the remaining plain whipped cream mixture to a second smaller bowl and fold in the cookies. Spread evenly on top of the cherry layer.
  • Add the pistachios and a few drops of green food coloring to the remaining plain whipped cream mixture and mix until the coloring has dissolved. Spread on top of the cookie layer.
  • Cover and freeze for 4 hours.
  • Using the plastic wrap, lift the ice cream mixture out of the pan. Slice and serve.

SPUMONI CAKE



SPUMONI CAKE image

Categories     Cake     Nut     Dessert     Bake     Quick & Easy

Number Of Ingredients 17

Pistachio Pound Cake Base
Box of Duncan Hines white cake mix
Package of Pistachio pudding and pie filling mix
½ cup finely chopped roasted/unsalted Pistachios
1 tbsp Almond extract
4 or 5 eggs (usually I use the largest available, so 5 regular may be needed)
1 cup water (may need more if batter is too stiff)
1/3 cup vegetable oil
Maybe a drop of green and yellow food coloring, but never seems to be needed with the pudding mix.
Cherry Kijafa/Chocolate Chip Icing
1 lb Confectionary Sugar
2 oz Chopped dried cherries (sweet, or tart as your choice)
1/3 cup Cherry Kijafa liqueur
1 stick of butter, softened
¼ tsp salt (or ½ tsp if sweet butter used)
¼ cup Semi-Sweet chocolate bits (mini bits if available, chop them up if not)
Milk as required for consistency

Steps:

  • Cake Prep: Mix and bake in a 9" x 13" pan that has been buttered and flour coated. Bake at 325 F (actual or 350 F set) in a convection oven or 350 F in a conventional oven. Bake time approximately 35 - 40 minutes. (The usual check with a dry toothpick to come out clean) Let cool in pan, turn out on cooling racks. Cool for 2 -3 hours, at least. Cut the cake into 6 ½" x 9" halves, and again horizontally to make 4 layers. Icing Prep: Chop the dried cherries into 1/8" or so bits, and microwave them briefly (30 seconds?) in the Cherry Kijafa (use a covered container, then chill in the 'fridge to room temp) - Just enough to get them to plump up a bit, but not lose the alcohol content of the liqueur. Mix all the ingredients. Beat for 2 minutes. Add a bit of red (and blue if it is too "Valentine pink") food coloring if desired. Adjust the consistency with more of milk if needed. (More Kijafa works, but the icing begins to curdle and separate) Ice the cake. Chill in the 'fridge for an hour or so. Note that there are other cherry liqueurs, but be sure to use a sweet one. For the teetotalers, Grenadine will work just fine. Also, some Spumoni uses Strawberry instead

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