This is a simplified Spumoni recipe using store-bought ice cream in cherry, chocolate (or vanilla), and pistachio flavors. The combination of these three flavors is unbelievably delicious! The ice creams are alternately layered in a lined bread loaf pan, creating a vibrant and flavorful dessert once frozen. To serve, the Spumoni is sliced into bars, offering a wonderful mix of flavors in every bite. This recipe is a quick, easy dessert option, perfect for impressing guests or for a fun family treat.
Optional: coarsely chopped pistachios, for garnish
Optional: 1 chocolate bar, for chocolate curls(Note 2)
Instructions
PREP: Line a bread pan with parchment paper leaving an overhang for easy removal; don't skip this step!
OPTIONAL OREO CRUST: Preheat oven to 350 degrees F. Melt the butter in a microwave-safe bowl. In a blender or food processor, process the entire Oreo® cookies (no need to separate cookie from cream) until they are fine crumbs. Combine the 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 1-cup measuring cup to compress the crumbs into a solid crust. Bake in the preheated oven for 8 minutes, then set aside to cool completely before adding ice cream.
SPUMONI: 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 for overnight or until completely solid.
SERVE: 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.
Notes
Note 1: Ice cream: High-quality ice cream significantly enhances the flavor and texture of this dessert. Use 14 to 16 ounces of each flavor, equivalent to approximately one pint of each. Purchasing individual 14 oz containers of each ice cream flavor is a good approach. Three such containers provide the perfect amount to fill an 8.5x4.5-inch bread pan. Note 2: Chocolate Curls: To make chocolate curls, unwrap a chocolate bar and use a vegetable peeler to peel the side of the chocolate bar directly over the dessert.Note 3: Hot Knife: Use a hot, sharp knife (run it under hot water, dry with a towel) to make cuts into the pie.Nutrition information includes the cookie crust, but not any of the optional fruit or nuts. Nutrition will also vary depending on the brand of ice cream used.