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Spumoni Ice Cream Cake
Spumoni Ice Cream Cake dessert is a total explosion of color and flavor, not to mention the nostalgia it brings. You’ve got these rich layers of chocolate, that lovely nutty pistachio, and vibrant cherry ice cream, all mixed with crunchy nuts and juicy cherries. And don’t forget the whipped cream on top it’s like a fluffy cloud just waiting to be enjoyed.
Honestly, it’s the kind of cake that brings smiles even before you take a bite. Whether it’s for a birthday, a holiday, or just a random Tuesday that needs a little sweetness, this cake is perfect.
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Prep Time 30 minutes
Frezzing 6 hours
Servings: 12 Servings
Course: Dessert
Cuisine: Italian - American
Ingredients Equipment Method Notes

Ingredients
  

Ice Cream Layers
  • 1 pint (2 cups) chocolate ice cream, softened
  • 1 pint (2 cups) pistachio ice cream, softened
  • 1 pint (2 cups) cherry or strawberry ice cream, softened
Cherry Layer Mix-Ins
  • ½ cup maraschino cherries, chopped
  • 2 tbsp maraschino cherry juice
Pistachio Layer Mix-Ins
  • ¼ cup chopped pistachios
Chocolate Layer Mix-Ins
  • ¼ cup mini chocolate chips or crushed chocolate cookies
Topping
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract (or a few drops of orange blossom or rosewater for a floral Italian twist)
Garnish
  • Chopped pistachios, chocolate shavings, and maraschino cherries

Equipment

  • 9×5-inch loaf pan (or 8-inch springform pan)
  • Electric mixer (for whipped cream layer)
  • Food processor for nuts or cherries (Optional)

Instructions
 

  1. Prepare the Pan
    Line the loaf pan with plastic wrap, leaving extra overhang on all sides. This makes it easy to lift the cake out later.
  2. First Layer – Chocolate
    In a bowl, mix chocolate ice cream with chocolate chips or cookie crumbs.
    Spread evenly into the bottom of the pan.
    Smooth the surface and freeze 30 minutes.
  3. Second Layer – Pistachio
    In another bowl, stir pistachio ice cream with chopped pistachios.
    Spread on top of the chocolate layer.
    Smooth and freeze 30 minutes.
  4. Third Layer – Cherry
    In a clean bowl, mix cherry ice cream with chopped cherries and cherry juice.
    Spread evenly over the pistachio layer.
    Cover the top with plastic wrap and freeze for at least 4–6 hours, or overnight until solid.
  5. Whipped Cream Topping
    In a chilled bowl, beat heavy cream, powdered sugar, and vanilla (or floral water) until soft peaks form.
    Remove cake from freezer, invert onto a serving plate, and peel away the plastic wrap.
    Frost the top and sides with whipped cream.
  6. Garnish & Serve
    Decorate with pistachios, chocolate curls, and cherries.
    Freeze again for 30 minutes to set before slicing.
    Slice with a warm knife for clean layers.

Notes

Soften the ice cream just right: Let each flavor sit at room temperature for 10–15 minutes before layering. It should be spreadable but not melted.
Layer evenly: Use a rubber spatula to gently smooth each layer for clean, defined stripes.
Mix-ins optional: Chopped nuts, chocolate chips, or maraschino cherries can be adjusted to taste don’t be afraid to get creative!
Pan prep: Line your pan with plastic wrap or parchment paper for easy removal. Lift the cake out gently to avoid breaking the layers.
Flavor twist: Add a splash of rosewater or orange blossom water to the whipped cream for a subtle floral Italian touch.