Traditional Spumoni Ice Cream Cake Recipe
Prep Time:
20 minutes
Cook Time:
Servings:
8 servings
Ingredients
  • 1 1/2 cups chocolate ice cream
  • 6-7 chocolate waffle cones
  • 4 tablespoons salted butter, melted
  • 1 1/2 cups cherry ice cream
  • 1 1/2 cups pistachio ice cream
  • 1/2 cup heavy whipping cream
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
Directions
  1. Let the chocolate ice cream soften at room temperature for 30 minutes. Line a 1-pound loaf pan with plastic wrap, leaving plenty of overhang on all sides.
  2. Meanwhile, grind the chocolate waffle cones into small pieces and stir in the melted butter. Pour it into the lined loaf pan and use the bottom of a glass or measuring cup to push it into a flat layer. Set aside.
  3. If using, stir the optional chocolate chunks into the chocolate ice cream. Spread the ice cream in a layer over the waffle cones. Cover and freeze for 30 minutes. While it freezes, let the cherry ice cream soften at room temperature for 30 minutes.
  4. If using, stir the optional chopped cherries into the cherry ice cream. Spread the ice cream in a layer over the chocolate ice cream until smooth. Cover and let freeze for 30 minutes while the pistachio ice cream softens at room temperature for 30 minutes.
  5. If using, stir the optional chopped pistachios into the pistachio ice cream. Spread the ice cream in a layer over the cherry ice cream. Cover the loaf pan and freeze overnight.
  6. Once the spumoni has frozen overnight, make the whipped cream topping. In the bowl of a mixer, whip together the heavy cream, granulated sugar, and vanilla extract on high until it reaches stiff peaks.
  7. Remove the ice cream cake from the freezer and allow it to soften for 5 to 10 minutes or until it can be lifted out of the loaf pan by the plastic wrap. Remove the plastic wrap and coat the top and sides of the cake with the whipped cream. Garnish with additional chocolate chunks, cherries, or pistachios, if desired.
  8. Cut into 8 equal pieces and serve.