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Italian dessert table with a loaf of Spumoni Italian layered ice cream

Spumoni Italian Layered Ice Cream

Spumoni is a classic Italian layered ice cream made with pistachio, cherry, and chocolate. It’s rich, colorful, and perfect for summer or holidays. This no-churn recipe is easy to make at home and looks just as good as it tastes.
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Prep Time 25 minutes
Freezing time 6 hours
Total Time 6 hours 25 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Base:
  • 1 can 14 oz sweetened condensed milk
  • 2 cups heavy cream cold
  • 1 teaspoon vanilla extract
For Pistachio Layer:
  • ½ cup shelled pistachios crushed
  • ½ teaspoon almond extract
  • A few drops green food coloring optional
For Cherry Layer:
  • ½ cup maraschino cherries chopped
  • 2 tablespoons maraschino cherry syrup
For Chocolate Layer:
  • 2 tablespoons cocoa powder
  • ¼ cup mini chocolate chips
Optional Add-ins:
  • Candied fruit
  • Crushed cookies
  • Chopped almonds

Method
 

  1. Whip the cream: In a large chilled bowl, whip heavy cream until stiff peaks form.
  2. Make the base: Gently fold in sweetened condensed milk and vanilla until smooth.
  3. Divide: Split mixture evenly into three bowls.
  4. Flavor each layer:
  5. Pistachio: Stir in crushed pistachios, almond extract, and coloring.
  6. Cherry: Mix in chopped cherries and syrup.
  7. Chocolate: Blend in cocoa powder and mini chocolate chips.
  8. Layer: Line a loaf pan with plastic wrap. Spread pistachio layer first, smooth it down. Add cherry layer, then chocolate layer on top.
  9. Freeze: Cover with plastic wrap and freeze for at least 6 hours or overnight.
  10. 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.