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Spumoni Ice Cream Cake

Spumoni Ice Cream Cake
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A colorful no-bake dessert layered with pistachio, cherry, and chocolate ice creams, a graham cracker crust, maraschino cherries, and crunchy pistachios. Topped with whipped cream and chocolate shell for a frozen treat everyone will love.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ¼ cup unsalted butter, melted
  • 1 pint pistachio ice cream
  • 1 pint cherry ice cream or cherry vanilla
  • 1 pint chocolate ice cream
  • ½ cup maraschino cherries, halved
  • ½ cup shelled pistachios, roughly chopped
  • Whipped cream or whipped topping (for garnish)
  • Chocolate shell topping or melted chocolate (optional)
  • Extra pistachios and cherries for topping

Instructions

  1. Line a 9-inch springform pan with parchment or plastic wrap.
  2. Mix graham cracker crumbs with melted butter and press into the base of the pan to form a crust.
  3. Soften pistachio ice cream slightly, spread over crust, and sprinkle with chopped pistachios. Freeze for 20 minutes.
  4. Fold halved maraschino cherries into softened cherry ice cream. Spread over pistachio layer and freeze another 20 minutes.
  5. Spread softened chocolate ice cream as the top layer. Smooth surface and freeze at least 4 hours or overnight.
  6. Unmold cake, top with whipped cream, cherries, chopped pistachios, and drizzle chocolate shell if using.
  7. Slice with a hot knife and serve immediately.

Notes

  • Soften ice cream just enough to spread easily without melting.
  • Chill each layer between steps to keep them clean and separate.
  • Use parchment or plastic wrap for easy release from pan.
  • Add toppings just before serving for best presentation.

Nutrition

Find it online: https://dishmio.com/spumoni-ice-cream-cake/