Spumoni Ice Cream Cake is a delicious and decadent frozen dessert that pays homage to the classic Italian Spumoni flavours of pistachio, cherry and chocolate. This layered cake combines creamy ice cream with a crispy crust and rich chocolate topping to create a visually stunning and delicious treat.
Ingredients:
- 2 pints of pistachio ice cream, softened
- 2 pints of cherry ice cream, softened
- 2 pints of chocolate ice cream, softened
- 2/3 cup shelled roasted salted pistachios, divided
- 12 sugar cones (from a 4oz packet), finely crushed
- 4 tablespoons melted butter
- 2 teaspoons granulated sugar
- Pinch of kosher salt
- 23 maraschino cherries, stemmed and halved
- 1 cup semi-sweet chocolate chips
- 1/4 cup refined coconut oil
- Whipped cream, to garnish
Method:
In a food processor, pulse 1/3 cup of the shelled, roasted, salted pistachios until finely chopped.
Add the finely crushed sugar cones, melted butter, granulated sugar and a pinch of kosher salt. Pulse until well combined and the mixture resembles wet sand.
Line the base of a 9-inch springform tin with greaseproof paper. Press the crust mixture evenly into the base of the pan.
Freeze the crust while you prepare the ice cream layers.
Remove the pistachio ice cream from the freezer and allow to soften slightly.
Spread the softened pistachio ice cream evenly over the crust in the springform pan. Smooth over the top with a spatula.
Place 10 maraschino cherries evenly on top of the pistachio ice cream.
Freeze the cake tin for about 30 minutes to allow the first layer to set.
Remove from the freezer and spread the softened cherry ice cream evenly over the pistachio layer. Smooth over the top with a spatula.
