Spumoni Ice Cream Cake Recipe (2024)

This is a massive cake. You could cut the quantities by 2/3 and do a version in a loaf pan with all three layers in succession, rather than stacking the chocolate separately. Commercial Spumoni is usually a disappointment, but this is a straightforward way to a great dessert.

I prepared this while jogging in place. I believe that makes it a calorie neutral evolution.

I cannot find Pistachio Ice cream that taste like pistachio. So I bought "pistachio ice cream" and beat it up in my mixer and added a very good quality pistachio paste and also pistachios. To the cherry vanilla ice cream I added almond flavor cherry juice and chopped maraschino cherries. My crust was chopped up sugar cones and amaretti cookies. Crushed in food processor and pressed in the bottom of the pan. Great flavor and texture added to this delicious cake. So many yummy sounds!

Why do you have to do the chocolate layer separately?

I apologize for being a bit pedantic, but Cool Whip is NOT whipped Cream. You can call it a frozen whipped topping, but not frozen whipped cream.

Another way to make an ice cream cake... use some batter from a boxed cake mix to bake a thin first layer in a spring form pan. (Unused mixed makes cupcakes.) Use three flavors of ice cream, spreading when soft, as the recipe says...but use some store bought chocolate or fudge sauce between the layers. Or any kind of store bought sundae sauce that goes with the flavors of the ice cream. Freeze until firm, frost with whipped cream.....no one will believe that you made this cake ..

Spumoni is traditionally pistachio, hazelnut, and chocolate.

For a smaller version I ask the ice cream shop to pack the container with alternating scoops of pistachio, cherry vanilla or cherries jubilee, and chocolate almond ice cream. Then I scoop it into dishes, add maraschino cherries, pistachios, and whipping cream with a cherry on top. I serve it with cookies—sometimes with crumbled cookies in the bottom of the dishes, too—and voilà! It is a favourite dessert at Christmas dinner in our house along with Christmas cookies baked a few days earlier. Easy

Great recipe. I made a smaller 6” cake using 1 pint of each ice cream.

I think this cake needs a touch of claret sauce to make it Boston Italian authentic. I will be making this for Nono's 90th birthday!

I think this cake might help me with my quest for good spumoni ice cream. It makes so much sense to combine the three separate flavors in a layered cake to achieve Spumoni . Somehow it is almost impossible to find good spumoni ice cream in the Pacific Northwest. Can’t wait to make it!

Re: Barbara, you could use a parchment sling to remove it from the loaf pan. I think oil or butter would affect the flavor and consistency of the cake.

Cool Whip is not cream. It’s a vegetable oil concotion.

An easier idea would be layered Spumoni ice cream sundaes in fancy glasses.

It will not fit in the springform pan—the cake is that tall!

I've come to prefer smaller dinner parties. I make this in a plastic wrap lined loaf pan using 3 pints of ice cream. Cherries, crumbs then chocolate ice cream, then the other layers. Instead of "frosting" the ice cream I make a layer of whipped cream on the plate and nestle in the slices. It looks prettier because the layers are clear. This makes a spectacular dessert with little effort.

This cake was good but not worth the effort and attention. First, soft ice cream seeps through the springform pan. Freezing each layer would rectify this problem. Second, please share details on how the crumbs remain in place as you flip and ultimately attempt to spread the whipped cream. I agree with the person who suggested making a smaller version in a loaf pan. Much more manageable and without a doubt tasted as good. It was a one and done for me.

Spectacular! This cake is fun to make and is a "wow" in presentation. But it's huge—you can easily halve the ingredients and use smaller pans to yield the same beautiful result but smaller in scale. I used very thin Italian chocolate cookies instead of Amaretti ones; the crushed cookies on top were so lovely that I served the fresh whipped cream on the side for those who wanted a dollop. I used the maraschino cherries only in the cake, none on the top, for the same reason. Skip the sprinkles!

I actually thought that it would also have the recipies for the ice cream, so sad that I will not be making it.

Fun! My favorite ice cream combo is: snickerdoodle, Mexican chocolate and roasted banana, stacked on top of one another. I’ve only found this magic at BiRite Creamery in SF, but I will continue to search for something similar in the northwest, and it’d be delicious to make this cake with that or a similar combo.

Can you use homemade ice cream with this recipe?

This is a wonderful dessert! I used a pint of each flavor and did it in a large mixing bow lined with plastic wrap. ( How can we give up plastic wrap? Waxed paper wouldn’t work) The amaretti are essential. I flipped it when serving so it was a dome. The contrast of fluffy whipped cream with ice cream is nice but left overs with frozen whip cream are still good. It brought back memories but this is really delicious. Our guests swooned. Adults asked for seconds.

Spumoni is fabulous. My mod is turning the crushed amaretti into amaretti cookie crunchies by adding some melted white baking chips mixed with coconut oil.

This is now a requested birthday cake for one of our adult sons. I use a ceramic terrine mold that comfortably fits 3 pints of ice cream from our local dairy/ice cream maker Halo Farms-1 each of black cherry or cherry vanilla, pistachio, chocolate choc. chip). Crunchy amaretti are a must for us and I top it all with unsweetened fresh whipped cream which seems to balance out all the sweetness from the ice cream, cherries and cookies. I skipped the sprinkles.

Couldn't find cherry ice cream, so I substituted raspberry ice cream with dark chocolate bits. Looked and tasted wonderful!

Fab New Yr's Eve hit! Per others, made smaller cake in 6x3" springform pan, with 3 pints of ice cream. Didn't need second pan for chocolate layer; lined base with amaretti cookies, then cherry ice cream with maraschino cherries, then pistachio ice cream layer followed by chocolate/choc chip ice cream topped with crushed amaretti. Froze overnight, then frosted with Cool Whip and decorated with sprinkles and maraschino cherries with stems. Chose Cool Whip so I could refreeze leftovers. Love it!

Loved the cake, made as directed several times and it was a big hit with my guests. Why not use whipped cream, it's the best!

Can you add vanilla ice cream to this?....also try piping the ice cream using a pastry decorating bag fitted with a slightly flat tip.

Fabulous cake! I couldn't find Amaretti cookies in Tulsa in July but found soft bite almond biscotti at Trader Joe's which worked just fine. Used Pistachio Almond ice cream and Cherry Chocolate Chip and Chocolate Chocolate Chip ice creams. I topped the cake with Cool Whip just before serving and decorated with birthday candles. Good old Tupperware cake keeper was big enough to hold it all. First piece is very difficult to cut - just like the instructions said. But well worth it!

This is one of my favorite desserts. Using premium ice cream (like the one from Vermont), and cranking up the freezer temperature while it's setting will reduce the mess. I also wrap the whole pan in foil, and dip it half way up in a hot water bath for a few seconds so it releases smoothly.