If you’ve ever walked into an Italian bakery or ordered dessert at an old-school Italian restaurant, chances are you’ve spotted Spumoni Italian layered ice cream on the menu. It’s a colorful, layered dessert with bold flavors that tell a sweet story of tradition, family gatherings, and summertime treats.
Today, I’m sharing how to make Spumoni at home—yes, even without an ice cream maker! This is a recipe worth bookmarking if you love pistachio, cherry, and chocolate all in one bite.
What Is Spumoni?
Spumoni (pronounced spoo-MOH-nee) is an Italian ice cream dessert made by layering different flavors, often with candied fruit and nuts tucked inside. Traditionally, it features cherry ice cream, pistachio ice cream, and chocolate ice cream, layered like a cake.
Think of it as Italy’s answer to Neapolitan, except richer, fancier, and way more festive. Some versions are turned into a spumoni ice cream cake, while others are molded in loaf pans and sliced like terrine. Either way, it’s decadent, colorful, and nostalgic.
Why You’ll Love This Spumoni Ice Cream Recipe
- You get multiple flavors in one bite.
- It looks impressive without much fuss.
- You can prep it ahead—perfect for parties.
- It’s versatile: turn it into a cake, serve it in scoops, or freeze in a loaf pan and slice.
If you’re a fan of layered desserts or love experimenting with Italian desserts, this one will win you over.
Ingredients You’ll Need
For this version, I’m keeping it simple but still true to tradition. No fancy equipment. Just mix, layer, freeze.
- 1 can sweetened condensed milk (14 oz)
- 2 cups heavy cream, cold
- 1 teaspoon vanilla extract
For the flavors:
- Pistachio Layer: ½ cup shelled pistachios (crushed), ½ teaspoon almond extract, green food coloring (optional)
- Cherry Layer: ½ cup maraschino cherries (chopped), 2 tablespoons cherry syrup
- Chocolate Layer: 2 tablespoons cocoa powder, ¼ cup mini chocolate chips
Optional additions: candied fruit, chopped almonds, or crushed cookies.
Step-by-Step: How to Make Spumoni Ice Cream
Step 1: Whip the Cream
In a large bowl, whip the heavy cream until stiff peaks form. This gives your ice cream its airy, creamy texture.
Step 2: Create the Base
Fold in the condensed milk and vanilla extract. You now have your no-churn ice cream base.
Step 3: Divide and Flavor
Split the mixture into three bowls.
- In one, stir in pistachios, almond extract, and a hint of green coloring.
- In another, add cherries and syrup.
- In the last, whisk in cocoa powder and chocolate chips.
Step 4: Layer
Line a loaf pan with plastic wrap. Spread the pistachio mixture first, smoothing it out. Add the cherry mixture on top. Finally, spread the chocolate mixture.
Step 5: Freeze
Cover and freeze for at least 6 hours or overnight.
Step 6: Slice and Serve
When ready, lift out the ice cream, slice like cake, and serve. You’ve just made classic spumoni ice cream—no churn, no stress.
Variations You Can Try
- Spumoni Cake: Bake a simple chocolate sponge cake. Layer it with your frozen spumoni for a festive ice cream cake.
- Nut-Free: Skip the pistachios and use almond extract only.
- Extra Fruity: Fold in dried fruit or candied citrus for a more old-school Italian vibe.
- No Churn Shortcut: Make just two layers—pistachio and cherry—for a quicker version.
Tips for the Perfect Spumoni Dessert
- Chill your mixing bowl before whipping cream for best results.
- Don’t skip the vanilla—it ties all flavors together.
- Use a serrated knife when slicing; it cuts cleaner through frozen layers.
- Wrap leftovers tightly to avoid freezer burn.
Serving Ideas
Spumoni is more versatile than people think. Here are a few ways I like to serve it:
- As Cake: Freeze it in round cake pans, then frost with whipped cream. Voilà—spumoni ice cream cake recipe made easy.
- Parfait Style: Scoop layers into tall glasses and top with whipped cream.
- Holiday Dessert: Add festive sprinkles or candied nuts for Christmas or birthdays.
Why Spumoni Deserves a Comeback
For some reason, spumoni has become underrated outside Italian-American circles. But I think it deserves a revival. It’s colorful, playful, and tastes like a party in every bite.
Sure, you could buy tubs of Italian ice cream at the store, but there’s something special about crafting your own. Each spoonful feels homemade and heartfelt.
Plus, isn’t it fun when your guests ask, “Wait, did you make this?” and you get to smile and nod?
Final Thoughts
Spumoni might look fancy, but it’s surprisingly simple to make. With just a few pantry staples and some creativity, you can bring this classic Italian treat to your own table.
Next time you’re craving something cold, creamy, and nostalgic, skip the store-bought tubs. Try this spumoni ice cream recipe easy version at home—you’ll be hooked from the first slice.
Spumoni Italian Layered Ice Cream
Ingredients
Method
- Whip the cream: In a large chilled bowl, whip heavy cream until stiff peaks form.
- Make the base: Gently fold in sweetened condensed milk and vanilla until smooth.
- Divide: Split mixture evenly into three bowls.
- Flavor each layer:
- Pistachio: Stir in crushed pistachios, almond extract, and coloring.
- Cherry: Mix in chopped cherries and syrup.
- Chocolate: Blend in cocoa powder and mini chocolate chips.
- Layer: Line a loaf pan with plastic wrap. Spread pistachio layer first, smooth it down. Add cherry layer, then chocolate layer on top.
- Freeze: Cover with plastic wrap and freeze for at least 6 hours or overnight.
- Serve: Lift from pan, slice with a serrated knife, and enjoy.
Notes
- Chill your mixing bowl before whipping cream. It makes the cream whip faster.
- Use a serrated knife for cleaner slices.
- Best eaten within a week for the freshest flavor.
- You can skip food coloring, but it makes the pistachio layer pop.
Frequently Asked Questions
Q: Is spumoni the same as Neapolitan?
A: Not quite. Neapolitan has three basic flavors (vanilla, strawberry, chocolate), while spumoni features pistachio, cherry, and chocolate, often with fruit and nuts mixed in.
Q: Can I make spumoni without pistachios?
A: Yes! Swap in almonds or even hazelnuts, or keep it nut-free.
Q: How long does homemade spumoni last in the freezer?
A: Up to 2 weeks if tightly wrapped, though it’s best enjoyed within the first week.
Q: Can I use an ice cream maker instead?
A: Definitely. Just churn each flavor separately, then layer and freeze.
Q: What’s the easiest spumoni variation?
A: A simple no churn spumoni ice cream loaf with just two layers—pistachio and cherry. It’s quick, colorful, and still delicious.
