This easy Spumoni layers cherry, chocolate (or vanilla), and pistachio ice creams in a loaf pan. Slice into bars for a colorful, flavorful treat that’s perfect for any occasion.
What Is Spumoni?
Spumoni is an Italian dessert that comes from Naples, usually made with layers of ice cream like pistachio, cherry, and chocolate or vanilla, sometimes with candied fruits and nuts. It’s frozen, then cut and served.
The BEST Easy Dessert!
I first tried Spumoni at a local Italian restaurant, and it was love at first bite! The flavor combo is perfect, and I’m excited to share my simple take on it.
No need to make three different ice cream mixtures—just grab cherry, pistachio, and chocolate ice cream, layer them in a bread pan, and you’re done! It’s that easy!
A Fun Addition: Oreo Cookie Crust
I like to add a fun touch to my Spumoni with an extra chocolate cookie crust. It adds great crunch and flavor, but the dessert is still delicious without it.
Here are a few tips:
- Cool or bake: You can either bake the crust for a crispy flavor or cool it in the fridge for a softer texture.
- Cool before filling: Let the crust cool before adding ice cream to keep it from melting.
- Choose the right Oreos: Use regular Oreos, not Double Stuff or flavored ones.
- Crush the Oreos fully: Crush the cookies finely for a sturdy crust; big chunks won’t hold together.
- Press down hard: Press the mix firmly into the pan with a flat-bottomed cup.
How To Make Spumoni (Tips)
- Ice cream: Good-quality ice cream gives richer flavor, creamier texture, and melts slower.
- Press ice cream layers: Press hard on each scoop to get smooth, solid slices.
- Use parchment: Line the pan with parchment for easy removal and cleaning.
- Freeze: Freeze completely before serving for neater slices and better shape.
- Slice with a warm knife: Run a knife under hot water, dry it, and slice for neater slices.
Optional Spumoni Toppings
For extra flavor and texture, top with chopped pistachios or chocolate curls. For a dessert sauce, try this tart cherry sauce:
Ingredients:
- 1-1/2 cups tart cherries (pitted, thawed if frozen)
- 6 tbsp white sugar
- 1 tsp cornstarch mixed with 1 tsp water
Instructions:
- In a saucepan, combine cherries and sugar. Simmer over medium heat for 10 minutes, stirring occasionally.
- In a small bowl, mix cornstarch and water until smooth, then stir into the sauce. Cook for 2 more minutes until thickened.
- Strain the sauce through a sieve, pressing with a spoon. Let cool in the fridge.
- Drizzle the cooled sauce over Spumoni bars for extra flavor.
Variations
The beauty of this recipe is how easy it is to change things up! Pick three, or even just two, of your favorite ice cream flavors to make this recipe your own. There are so many ways to get creative.
Storage
- Return leftovers to the freezer quickly: Spumoni, like all ice cream desserts, thaws quickly, especially at room temperature. To maintain its texture and quality, be sure to return any leftovers to the freezer promptly.
- Store the dessert properly: Store any leftover Spumoni in a closed airtight container in your freezer.
More Ice Cream Treats:
- Strawberry Cheesecake Ice Cream Cake with a graham cracker crust
- Ice Cream Pie only three ingredients!
- Brownie Oreo Ice Cream Bars with hot fudge sauce
- Mississippi Mud Pie with coffee ice cream
- Ice Cream Sandwich Cake using ice cream sandwiches
Spumoni
Equipment
- Blender or food processor
Ingredients
- 2 tablespoons unsalted butter melted
- 12 Oreos or other chocolate sandwich cookie
- 1/8 teaspoon salt
- 14 ounces cherry ice cream see note 1
- 14 ounces chocolate ice cream or vanilla ice cream
- 14 ounces pistachio ice cream
- Coarsely chopped pistachios optional, for garnish
- 1 chocolate bar for chocolate curls, optional, see note 2
Instructions
- Line a bread pan with parchment paper, leaving an overhang for easy removal; don’t skip this step!
- Preheat oven to 350°F. Melt butter in a microwave-safe bowl. In a blender or food processor, process whole Oreo cookies (no need to separate cookie from cream) until they are fine crumbs. Combine cookie crumbs with the melted butter and a pinch of salt; mix thoroughly. Press this mixture firmly along the bottom of the prepared pan, using the bottom of a flat measuring cup to compress the crumbs into a solid crust. Bake in the preheated oven 8 minutes, then set aside to cool completely before adding ice cream.
- Once the Oreo crust has completely cooled, fill the pan with alternating scoops of cherry, chocolate (or vanilla), and pistachio ice cream. Press each scoop firmly, using the back of the ice cream scooper to ensure the pan is filled evenly. (Optional: add a layer of nuts or dried fruit between each flavor of ice cream.) Level the top, cover tightly, and freeze overnight or until completely solid.
- Use the overhanging parchment paper to lift the frozen dessert from the pan. Slice into bars using a hot knife (see note 3), and serve immediately. Optionally garnish with pistachios and chocolate curls (see note 2) if desired. Promptly return any leftovers (covered tightly) to the freezer.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is gorgeous!!! And perfect for summer!!
hey girl- this looks so good!
LOVE!!! Now I’m craving pistachio ice cream with tart cherry sauce!!!