Description

This Spumoni Ice Cream Cake is a delightful layered dessert featuring pistachio, cherry, and chocolate ice cream on a crunchy sugar cone crust. Topped with a homemade chocolate magic shell, chopped pistachios, whipped cream, and maraschino cherries, this cake offers a perfect balance of flavors and textures for any occasion.

Ingredients

Scale

Ice Cream Layers

2 pt. pistachio ice cream
2 pt. cherry ice cream
2 pt. chocolate ice cream

Crust

12 sugar cones (from a 4-oz package), finely crushed
4 tbsp. melted butter
2 tsp. granulated sugar
Pinch of kosher salt

Toppings and Garnishes

2/3 cup shelled roasted salted pistachios, divided (1/3 cup roughly chopped, 1/3 cup whole chopped)
23 maraschino cherries without stems, divided (15 for layering, 8 for garnish)
1 cup semisweet chocolate chips
1/4 cup refined coconut oil
Whipped cream, for garnish

Instructions

Prep Ice Cream: Remove all ice creams from the freezer, take off lids and paper covers, and place them in the refrigerator for at least 20 minutes to soften slightly for easier spreading.
Prepare Crust: Combine the finely crushed sugar cones, melted butter, granulated sugar, and a pinch of kosher salt in a bowl, stirring until the mixture is well combined. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust.
Layer Pistachio Ice Cream: Scoop both pints of pistachio ice cream into the pan over the crust and smooth evenly with an offset spatula or spoon. Tap the pan on a flat surface to remove any air bubbles, then sprinkle 1/3 cup of whole pistachios on top, gently pressing them into the ice cream.
Layer Cherry Ice Cream: Add both pints of cherry ice cream over the pistachio layer and spread evenly. Distribute 15 maraschino cherries evenly over the cherry ice cream, pressing them in gently for an attractive presentation.
Layer Chocolate Ice Cream: Add the final layer by spreading both pints of chocolate ice cream evenly over the cherry ice cream. Cover the surface with plastic wrap and freeze for about 4 hours or until the cake is very firm.
Make Magic Shell Topping: In a microwave-safe bowl or measuring cup, combine the semisweet chocolate chips and refined coconut oil. Microwave in 15-second intervals, stirring between each, until the chocolate is fully melted and smooth. Allow the mixture to cool completely before use.
Unmold the Cake: When ready to serve, run a knife or large offset spatula around the edge of the cake to loosen it. Slowly release and remove the springform pan. Use an offset spatula to slightly round the edges of the cake so the magic shell will coat gently and run down the sides.
Apply Magic Shell and Garnish: Pour the cooled magic shell evenly over the top of the cake and immediately sprinkle with the roughly chopped pistachios. Allow the shell to harden for about 1 minute. Garnish with 8 dollops of whipped cream, topping each with one of the remaining maraschino cherries.

Notes

For best results, use softened ice cream but not melted to maintain clean layers.
Refined coconut oil is recommended to avoid coconut flavor; substitute with neutral oil if desired.
The cake can be prepared up to 1 day in advance and stored in the freezer until needed.
Allow cake to sit at room temperature for a few minutes before slicing for easier cutting.
Use a sharp knife warmed in hot water and wiped dry for clean slices.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: Italian-American

Keywords: Spumoni Ice Cream Cake, layered ice cream cake, pistachio ice cream, cherry ice cream, chocolate ice cream, magic shell topping, summer dessert, frozen cake