This fun and easy Italian-American Ice cream dessert is flavored with chocolate, pistachio, and cherry-almond.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.
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Spumoni Ice Cream Terrine
About This Recipe
|Active time:||15 minutes|
|Total time:||5 hours|
|Special equipment:||9- by 5-inch loaf pan|
|This recipe appears in:||Chocoholic: Spumoni Ice Cream Terrine|
- 3 cups pistachio ice cream, softened
- 3 cups vanilla (or cherry vanilla) ice cream, softened
- 1 cup maraschino cherries, chopped
- 1/3 cup sliced almonds, chopped
- 2 tablespoons cherry brandy
- 1 teaspoon almond extract
- A few specks pink food coloring
- 3 cups chocolate ice cream, softened
Line 9- by 5-inch loaf pan with plastic wrap. Place a 12- by 8-inch piece of parchment paper into pan, letting sides overhang the edges. Spread pistachio ice cream into pan and smooth the top. Freeze until semi-frozen, about 20 minutes.
Stir vanilla ice cream, chopped cherries, almonds, brandy, and almond extract until combined. Stir in food coloring (if using) to desired shade of pink. Spread over pistachio ice cream. Freeze for 30 minutes, or until semi-firm.
Spread chocolate ice cream over cherry ice cream and smooth top. Wrap and freeze until completely solid, 3 to 4 hours. Remove from pan, remove wrap, and slice with a hot, wet, knife.