Spumoni Slices Recipes

VALERIE'S SPUMONI

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.

EASY SPUMONI ICE CREAM

Steps:

• First, in a small skillet, over low heat, toss in the shredded coconut and stir until it turns golden brown, about 2 minutes. Turn off heat and transfer to a dish to cool.
• Lightly spray an 8-inch (or 9-inch) baking pan or glass dish with cooking spray.
• Next, cut two pieces of parchment paper to fit into your baking dish and allow them to overlap over the sides.
• First, divide the toasted coconut into two equal parts. Sprinkle half of the toasted coconut on the bottom of the pan. Reserve the remaining for the top layer.
• Next, spread a layer of mint chocolate chip ice cream on the bottom, and spread it into an even layer, the best you can. If the ice cream is too softened, pop the dish into your freezer and allow the first layer to firm up for about 15 to 25 minutes.
• Then repeat with the other two layers of ice cream, freezing between each layer, if needed.
• Finally, before the final freeze, sprinkle on top with the remaining toasted coconut, and cover with a sheet of wax paper on top.
• Freeze for 4 hours or more, until firm.
• When ready to serve, set the spumoni out on the counter to soften, about 20 to 30 minutes. Grab a rectangular serving platter. Remove the wax paper on top, and flip over the ice cream onto the platter. Remove the parchment paper and slice it into individual slices.
• Serve immediately alone or with whipped cream on the side or top.
• yields: 8 to 10 servings.

SPUMONI SUNDAE SLICES

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.

SPUMONI SLICES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Divide dough in three portions. Stir chocolate into one portion. Add pecans and green food coloring to the second portion. Add cherries, almond extract and red food coloring to the third. , Roll each portion between two pieces of waxed paper into an 8x6-in. rectangle. Remove waxed paper. Place chocolate rectangle on a piece of plastic wrap. Top with the green and pink rectangles; press together lightly. Wrap with plastic and chill overnight., Cut chilled dough in half lengthwise. Return one rectangle to the refrigerator. Cut remaining rectangle into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. , Bake at 375° for 5-7 minutes or until set. Cool for 2 minutes before removing to wire racks. Repeat with remaining dough.

SPUMONI SLICES (NEAPOLITAN COOKIES)

Steps:

• In a mixing bowl, cream butter and sugar.
• Beat in egg and vanilla.
• Gradually add flour and mix well.
• Divide dough into three portions.
• Stir chocolate into one portion; mix well.
• Add pecans and green food coloring to the second portion.
• Add cherries, almond extract and red food coloring to the third.
• Roll each portion between two pieces of waxed paper into and 8x6-inch rectangle. Remove waxed paper.
• Place chocolate rectangle on a piece of plastic wrap.
• Top with the green and pink rectangles; press together lightly.
• Wrap with plastic wrap and chill overnight. Cut chilled dough in half lengthwise. Return one rectangle to the refrigerator.
• Cut remaining rectangle into 1/8 inch slices.
• Place 1 inch apart on ungreased baking sheets.
• Bake at 375 for 5-7 minutes or until set. Cool for 2 minutes before removing to wire racks.
• Repeat with remaining dough.
• Note: for another good and highly reviewed Neapolitan Cookie recipe, take a look at recipe number 47503.

SPUMONI SLICES - ITALIAN CHRISTMAS COOKIES

Steps:

• Beat shortening and margarine or butter about 30 seconds or till softened.
• Add half the flour, the sugar, egg, 2 tablespoons milk, vanilla, baking soda, and 1/4 teaspoons salt.
• Beat till thoroughly combined, scraping sides of bowl occasionally.
• Stir in remaining flour.
• Divide dough into thirds.
• Into one portion, mix chocolate and 2 teaspoons of the milk.
• Into second portion, mix cherries.
• Into third portion mix nuts, remaining milk, flavoring, and enough green food coloring to tint dough.
• To shape dough, line bottom and sides of an 8 x 4 x 2 inch loaf pan with clear plastic wrap.
• Press pink dough evenly in pan.
• Top with chocolate dough.
• Top with green dough.
• Cover and chill for 4 to 24 hours.
• Preheat oven to 375 degrees.
• Invert pan; remove dough.
• Remove plastic wrap.
• Cut dough into 1/4 inch thick slices; cut each slice crosswise into three pieces.
• Place 2 inches apart on ungreased cookie sheet.
• Bake in 375 oven 8 to 10 minutes or till edges are lightly browned.
• Remove and cool on rack.
• Drizzle with powdered sugar icing tinted green or with melted chocolate.

SPUMONI SLICES

Steps:

• 1. Beat shortening and butter til soft. Add 1/2 the flour, the sugar, egg, 2 T milk, vanilla, baking soda and salt. Beat til thoroughly mixed. Add remaining flour and mix well. 2.Divide dough into thirds. Into 1 portion mix cooled chocolate and 2 tsp of milk. Into second portion, mix cherries. Into third portion mix nuts, 2 tsp milk, rum flavoring, and food coloring. 3. To shape dough, line bottom and sides of a loaf pan with saran wrap. Press the pink dough in first, then chocolate, then green dough. Chill over nite. 4. Invert pan. Cut dough into 1/4 inch slices. Cut each slice into 3 pieces. Bakr on ungreased pan for 8 minutes at 375. Cool and drizzle chocolate on top.