A delicious layered ice cream dessert, Spumoni is a delicious Italian treat mixing flavors of chocolate, cherry, and pistachio ice cream into an easily sliced ice cream loaf.
The traditional flavors of this dessert work so well together!
It’s simple to make spumoni using homemade ice cream flavors, or take a shortcut and use store-bought ice cream instead.
What is Spumoni?
Like many of our ice cream recipes, this one comes to us from Italy! Italians seem to really know what they’re doing when it comes to pizza, pasta, and frozen desserts.
The word spumoni, or spumone is used to describe a frozen dessert made up of layers.
Originally, spumoni may have included layers of cake or fruit among gelato or ice cream, but now the term is primarily used to describe a layered loaf of mostly ice cream.
Technically, spumoni can be made with any three flavors of ice cream, but this recipe will teach you how to make spumoni with the traditional, classic flavors.
The classic spumoni flavor combination is that of cherry, pistachio, and chocolate, but sometimes the chocolate is replaced with vanilla ice cream instead.
The red and green (and sometimes white) colors in Spumoni represent the colors of the Italian flag!
For more Italian-inspired ice cream treats, try making Stracciatella Ice Cream, or an easy molded Semifreddo with raspberries.
You might also like this Stracciatella Gelato.
Why You’re Going to Love this Spumoni Ice Cream Recipe
It’s super easy to create this layered ice cream treat! Start with already-made ice cream, either homemade or store-bought. Then, just layer it into a loaf pan and pop it in the freezer to harden.
When you’re ready to serve your Spumoni ice cream, there’s no scooping required! Simply slice it into thick pieces with a knife so that everyone gets some of each flavor on their plate.
Making Spumoni is very similar to making an ice cream cake, but without any need to decorate the outside!
An American version of this Italian specialty, Neapolitan Ice Cream is made the same way, but with chocolate, vanilla, and strawberry ice creams instead of cherry, chocolate, and pistachio.
Ingredients in Homemade Spumoni Ice Cream
Chocolate Ice Cream – Buy your favorite brand, or use homemade chocolate ice cream instead.
Cherry Ice Cream – I love the fruity element that this flavor adds to the dessert! Plus it’s such a pretty color.
Pistachio Ice Cream – Nutty and rich, this is one of my favorite ice cream flavors, and it’s delicious in Spumoni. You could also try this with almond ice cream instead.
Whipped Cream – This is optional, but I like to add a fourth layer to spumoni, with freshly whipped cream.
Tasty Toppings – When serving, sprinkle each slice of spumoni with slivered almonds or chopped pistachios, and add a cherry on top. You can also add shaved chocolate and nuts to the top of the loaf before freezing it.
How to Make Spumoni
Start by lining a loaf pan with high-quality parchment paper. Be sure to cover the bottom and all four sides of the pan. This will help you to remove the spumoni from the pan after it’s frozen.
- Let all three flavors of ice cream soften at room temperature for 10-15 minutes so that they are easy to spread, but not entirely melted. Start by adding the chocolate ice cream to the pan, and spreading it into an even layer.
- Then add the cherry ice cream in the same manner, using a spatula to gently spread the ice cream over the chocolate.
- Lastly, add the pistachio ice cream.
- If desired, add a final layer of whipped cream, and decorate with shaved chocolate and chopped nuts. Cover your spumoni with plastic wrap, and freeze for at least 8 hours, or until firm.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions for layering spumoni ice cream, please see the recipe below.
How to Serve Spumoni
Once your spumoni has fully solidified again in the freezer, you can remove it from the loaf pan.
Use a knife or a metal spatula to loosen the edges between the parchment paper and the pan.
Then you can turn the pan on its side and gently pull on the paper to remove the whole loaf.
Slice your spumoni into thick slices that are about 1.5 inches wide, and serve immediately with a dollop of whipped cream and a cherry.
How to Store Spumoni Ice Cream
Store this homemade ice cream dessert in the freezer in an airtight container with a piece of parchment paper, plastic wrap, or wax paper pressed on top for up to 3 months.
If you’ve already removed the block of spumoni from the pan, be sure to wrap it very well before storing it in the freezer.
Spumoni made with store-bought ice cream can be stored for 3 months, but if you decide to try this with homemade ice cream, you should enjoy it within 1 month instead.
Tips for Making This Spumoni Dessert
Use quality ingredients –When making desserts with ice cream, you’ll want to make sure you are using high-quality ingredients for the best outcome. Use homemade ice creams or high-quality store-bought ice cream for the best spumoni.
Thaw the Ice Cream –The best way to thaw ice cream for a dessert like this one is to let it sit out at room temperature for 10-15 minutes. Don’t let it completely melt, but wait for the ice cream to be spreadable.
To make even ice cream layers – Freeze each flavor after adding it to the pan. When you do the layers at the same time, there is a tendency for them to mix a bit as you’re spreading the ice cream. For perfect straight lines, do one flavor, pop the pan in the freezer for half an hour, then continue until the pan is filled.
Use a sharp knife to cut spumoni slices – Run the blade under warm water to make it super simple! You may also want to slice the outer edges off of the formed loaf of ice cream so that your slices are extra neat.
Add Layers! In between your ice cream layers, consider adding nuts, fruit, fudge sauce, or your favorite ice cream mix-ins. You can also add a 4th flavor if you’re into that, simply use a bit less of each of the other flavors so that you have enough room.
Can I Make Spumoni in a Round Pan?
Yes! Instead of forming the ice cream into a loaf pan, use a cake pan. To serve, slice the spumoni into wedges.
Formed ice cream desserts can also be frozen in a round-bottomed bowl to create a dome shape. Baked Alaska is made this way, and includes slices of pound cake too!
More Homemade Ice Cream Dessert Recipes
- Baked Alaska
- Mochi Ice Cream
- Oreo Ice Cream Cake
- Banana Split
- Ice Cream Pizza
- Choco Tacos
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Easy Spumoni Recipe
Yield: 6 servings
Prep Time: 15 minutes
Freeze Time: 8 hours
Total Time: 8 hours 15 minutes
A delicious layered ice cream dessert, Spumoni is an Italian treat mixing flavors of chocolate, cherry, and pistachio ice cream into an easily sliced ice cream loaf.
Ingredients
- 3 cups chocolate ice cream, softened
- 3 cups cherry ice cream, softened
- 3 cups pistachio ice cream, softened
- Optional: whipped cream, chopped nuts, cherries
Instructions
- Line a loaf pan with high quality parchment paper. This will help you remove the spumoni from the pan after it’s frozen.
- Spoon the chocolate ice cream into the bottom of the loaf pan. Smooth the layer with a spoon or spatula.
- Spoon the cherry ice cream onto the chocolate layer. Smooth the layer with a spoon or spatula.
- Next, spoon the pistachio ice cream on top of the cherry ice cream layer. Smooth the top.
- If desired, spoon whipped cream on top.
- Freeze for at least 8 hours, or until firm.
- When you’re ready to slice and serve the spumoni, you’ll work a knife or a metal spatula along the edges between the parchment paper and the pan.
- Once all the edges are loose, you’ll set the pan on its side and either pull on the parchment paper, or use the spatula to help remove the spumoni to a cutting board.
- Using a sharp knife, slice the spumoni into 1.5-inch slices.
- Serve immediately.
- Spumoni will stay good in the freezer for up to 3 months.
Notes
- Make spumoni with store-bought ice cream, or try it with homemade ice cream! If you use homemade ice cream, note that it should be enjoyed within 1 month.
- Thaw the Ice Cream –The best way to thaw ice cream for a dessert like this one is to let it sit out at room temperature for 10-15 minutes. Don't let it completely melt, but wait for the ice cream to be spreadable.
- To make even ice cream layers – Freeze each flavor after adding it to the pan. When you do the layers at the same time, there is a tendency for them to mix a bit as you're spreading the ice cream. For perfect straight lines, do one flavor, pop the pan in the freezer for half an hour, then continue until the pan is filled.
- Use a sharp knife to cut spumoni slices – Run the blade under warm water to make it super simple! You may also want to slice the outer edges off of the formed loaf of ice cream so that your slices are extra neat.
- Add Layers! In between your ice cream layers, consider adding nuts, fruit, fudge sauce, or your favorite ice cream mix-ins. You can also add a 4th flavor if you're into that, simply use a bit less of each of the other flavors so that you have enough room.
Nutrition Information:
Yield: 6Serving Size: 1
Amount Per Serving:Calories: 480Total Fat: 30gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 94mgSodium: 122mgCarbohydrates: 48gFiber: 2gSugar: 42gProtein: 8g
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