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| A slice of Spumoni Ice Cream Cake that was served on Christmas Eve at the little house on Florida Street in Detroit, Michigan. |
I searched all over southwest Florida looking for Spumoni Ice Cream to serve at Christmas Dinner but couldn't find it. For some reason my Polish Aunt Sophie used to serve Spumoni, an Italian ice cream creation, either at Christmas Dinner or in the holiday season surrounding Christmas. We children thought the combination of flavors was very exotic. My recipe may not be exactly the same, but it is pretty close!
After giving up finding commercial Spumoni, I found a recipe on the Ben and Jerry's Ice Cream site for a Spumoni Ice Cream Cake. It was a good recipe, but I felt it need a little tweaking, one to add some orange flavoring to the chocolate layer, and two to figure out a way to make the cake easier to serve. I think I came up with good solutions for both. The ice cream cake was a big hit at Christmas dinner and the presentation at the table before serving was awesome!
Spumoni Ice Cream Cake
INGREDIENTS
1 pint Ben & Jerry’s Cherry Garcia ice cream*
1 pint Ben & Jerry’s Pistachio Pistachio ice cream*
1 pint Dutch Chocolate ice cream
2 tablespoons candied orange peel
1/2 teaspoon orange flavoring
1 box Ghiradelli Brownie Mix, made as directed in a baking
pan larger than a 9x5 loaf pan
Topping:
1/4 cup Smuckers Magic Shell Chocolate
DIRECTIONS
Mix orange flavoring with candied orange peel and set aside.
Bake brownie mix as directed in a baking pan larger than a 9’x5
loaf pan. Allow to cool, then trim off edges to create a 9x5 piece of brownie.
Wrap with tin foil and set aside.
Line 9x5 loaf pan with tin foil, overlapping sides so that
you can use the foil as handles to remove the ice cream layers out of the pan.
Soften 1 pint of Cherry Garcia ice cream so it is soft
enough to spread. Spread over bottom of loaf pan and place in the freezer for 10-15 minutes,
or until it's firm.
While that’s in the freezer, pull out another pint of ice
cream to soften. Repeat step 2 for pistachio ice cream. Place in freezer.
Soften Dutch Chocolate ice cream and mix orange peel and
orange flavoring in thoroughly. Freeze overnight.
To assemble, be sure that you can remove the ice cream
layers out with the tin foil handles. You may have to run a knife around the
edges to ensure removal. Remove from pan.
Put brownie layer on top of ice cream and then serving plate
on top of brownie and very carefully flip it over. Remove tin foil.
Drizzle Magic Shell Chocolate over top. Put in freezer for
about 5 minutes to allow shell to harden.
Cut into 1 inch slices to serve.
*Note: I got the idea for this dessert from the Ben and
Jerry’s ice cream website and modified it. The result was delicious, but if you
don’t have Ben and Jerry’s ice cream you could substitute a different brand of
Cherry Almond and Pistachio ice creams.
