Description
A no-bake Spumoni Ice Cream Cake featuring layers of pistachio, cherry, and chocolate ice cream on a sugar cone crust, topped with a chocolate magic shell, chopped pistachios, whipped cream, and maraschino cherries. Perfect for celebrations and summer desserts.
Ingredients
Scale
- 2 pints pistachio ice cream
- 2 pints cherry ice cream
- 2 pints chocolate ice cream
- 2/3 cup shelled roasted salted pistachios, divided
- 12 sugar cones, finely crushed
- 4 tablespoons melted butter
- 2 teaspoons granulated sugar
- A pinch of kosher salt
- 23 maraschino cherries without stems, divided
- 1 cup semisweet chocolate chips
- 1/4 cup refined coconut oil
- Whipped cream, for garnish
Instructions
- Remove all ice creams from the freezer and let them soften in the refrigerator for 20 minutes. Chop 1/3 cup pistachios for garnish.
- Mix crushed sugar cones, melted butter, granulated sugar, and salt. Press into a 9-inch springform pan and flatten evenly.
- Spread pistachio ice cream over the crust and sprinkle with 1/3 cup chopped pistachios. Tap the pan to remove air bubbles.
- Layer cherry ice cream on top, pressing in 15 maraschino cherries evenly.
- Spread chocolate ice cream over the cherry layer. Cover with plastic wrap and freeze for 4 hours or until firm.
- In a microwave-safe bowl, melt chocolate chips and coconut oil in 15-second intervals until smooth. Let cool completely.
- Run a knife around the cake edge and remove the springform ring. Smooth edges with a spatula.
- Pour the cooled chocolate shell over the cake, letting it drip. Sprinkle remaining chopped pistachios on top.
- Decorate with dollops of whipped cream and top each with a maraschino cherry. Serve immediately or freeze until ready to serve.
Notes
- Use dairy-free ice creams for a vegan version.
- Swap sugar cones with gluten-free cones for a gluten-free option.
- Experiment with other flavors like mango or mint for variation.
- Freeze at least 4 hours before serving for best results.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 130mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: Spumoni ice cream cake, no-bake ice cream cake, pistachio cherry chocolate dessert, summer party dessert