Easy Spumoni Ice Cream Food

VALERIE'S SPUMONI

Steps:

• Lightly grease a 9-by-5-inch aluminum loaf pan with cooking spray. Line the pan with plastic wrap on all sides, leaving a 2-inch overhang; the cooking spray will help the plastic stick directly to the sides of the pan.
• In a food processor, pulse the chocolate wafers until very fine, like sand. Add the chocolate sauce and pulse a few more times until the mixture comes together. Pour into the prepared loaf pan and firmly press into the bottom of the pan to create a crust. Freeze for 30 minutes to set.
• Meanwhile, remove the chocolate-chocolate chip gelato from the freezer to soften. After 30 minutes, remove the loaf pan from the freezer and spread the chocolate gelato over the crust; use a small offset or rubber spatula to spread the gelato into a flat, even layer. Return the loaf pan to the freezer for another 30 minutes. Meanwhile, let the vanilla bean gelato soften at room temperature.
• When the vanilla gelato has softened, transfer it to a bowl and stir in the sliced Amarena cherries, the Amarena syrup and the red food coloring if using. Mix until the cherries are evenly dispersed and the food coloring is completely incorporated. Remove the loaf pan from the freezer and evenly spread the cherry gelato over the chocolate gelato. Place back in the freezer for at least 1 hour more; it takes longer for the cherry layer to set.
• Thirty minutes before the cherry layer is set, remove the pistachio gelato from the freezer to soften. When softened, spread in an even layer over the cherry gelato; the pistachio layer should come up nearly to the top of the pan. Cover with plastic wrap and freeze overnight.
• When ready to serve, remove the plastic wrap from the top of the pan and invert the spumoni onto a cutting board. Gently lift the loaf pan away and remove the remaining plastic wrap. Slice the spumoni into 3/4-inch slices, using a chef's knife dipped in warm water; dip the knife in the warm water between each slice. Serve immediately.

EASY SPUMONI ICE CREAM

Steps:

• First, in a small skillet, over low heat, toss in the shredded coconut and stir until it turns golden brown, about 2 minutes. Turn off heat and transfer to a dish to cool.
• Lightly spray an 8-inch (or 9-inch) baking pan or glass dish with cooking spray.
• Next, cut two pieces of parchment paper to fit into your baking dish and allow them to overlap over the sides.
• First, divide the toasted coconut into two equal parts. Sprinkle half of the toasted coconut on the bottom of the pan. Reserve the remaining for the top layer.
• Next, spread a layer of mint chocolate chip ice cream on the bottom, and spread it into an even layer, the best you can. If the ice cream is too softened, pop the dish into your freezer and allow the first layer to firm up for about 15 to 25 minutes.
• Then repeat with the other two layers of ice cream, freezing between each layer, if needed.
• Finally, before the final freeze, sprinkle on top with the remaining toasted coconut, and cover with a sheet of wax paper on top.
• Freeze for 4 hours or more, until firm.
• When ready to serve, set the spumoni out on the counter to soften, about 20 to 30 minutes. Grab a rectangular serving platter. Remove the wax paper on top, and flip over the ice cream onto the platter. Remove the parchment paper and slice it into individual slices.
• Serve immediately alone or with whipped cream on the side or top.
• yields: 8 to 10 servings.

SPUMONI ICE CREAM SAMMIES

Steps:

• Place 4 of the chocolate cookies on a plate and spread each with a teaspoon of cherry preserves. Top each cookie with a well rounded and well packed scoop of pistachio ice cream. Spread cherry preserves on the remaining cookies and set tops in place. Gently press down to set the spumoni ice cream sammies in place then serve or individually wrap and freeze.

SPUMONI (ITALIAN ICE CREAM LIKE DESSERT)

Steps:

• Chill a 1 quart spumoni mold well.
• If you don't have a spumoni mold, a 1 quart gelatin mold will work very well.
• First Mixture: Combine milk, sugar, egg yolks and vanilla in a sauce pan.
• Cook over low heat, stirring constantly until thickend (like a pudding).
• Cool mixture.
• Place cooled mixture in a freezer tray and freeze until medium hard (about 2 hours).
• It should be soft enough to spoon out easily, but hard enough to hold its shape.
• Second Mixture: In Bowl, beat heavy cream and sugar together until stiff.
• Gently mix in the cherries, orange peel and almonds.
• Chill the second mixture thoroughly in the refrigerator.
• Filling Mold: When first mixture is ready (semi-frozen), remove from freezer tray and line the inside of the chilled mold with it.
• With the back of a spoon, shape a hollow in the middle of the first mixture.
• Fill the hollow with the second mixture.
• Cover the top of the mold with plastic wrap or waxed paper, and freeze for about 2 hours (until very firm).
• To serve, dip mold briefly in warm water and unmold onto a serving plate.
• Cut spumoni into 6-8 portions.

NO CHURN SPUMONI

Steps:

• Line a loaf pan with plastic wrap so it hangs over the sides.
• Combine the melted ice cream, heavy cream, sweetened condensed milk and salt in a large bowl and beat with an electric mixer until stiff peaks form.
• Place the cherries in a smaller bowl and press with a fork until they are mashed and juicy, but still retain some texture. Add one-third of the whipped cream mixture and fold together. Spread evenly into the prepared loaf pan.
• Add half of the remaining plain whipped cream mixture to a second smaller bowl and fold in the cookies. Spread evenly on top of the cherry layer.
• Add the pistachios and a few drops of green food coloring to the remaining plain whipped cream mixture and mix until the coloring has dissolved. Spread on top of the cookie layer.
• Cover and freeze for 4 hours.
• Using the plastic wrap, lift the ice cream mixture out of the pan. Slice and serve.

SPLENDID SPUMONI

Steps:

• In a large mixing bowl, combine milk and cream and place in refrigerator for at least 30 minutes.
• Remove from refrigerator when chilled and whip mixture together with an electric mixture until soft peaks form. Fold in the cherry pie filling, extract, chips and nuts.
• Spoon mixture into an 8 or 9 inch square pan cover and freeze until firm. When firm slice and serve as is or with your favorite ice cream topping.

SPUMONI CAKE

Steps:

• Preheat oven to 350°; grease three 8 inch layer pans.
• Mix together cake mix, eggs, water and oil; beat for 2 minutes. Divide batter evenly into 3 separate bowls.
• Mix ingredients for one of the layers into each bowl of batter; pour into prepared pans.
• Bake for about 25 minutes or until picks inserted in centers come out clean.
• Let cakes cool in pans for 5 minutes, then remove to rack and cool completely.
• Meanwhile, chill large bowl and beaters thoroughly.
• Combine cold whipping cream, sugar and rum extract in chilled bowl.
• Beat with electric mixer at high speed until stiff peaks form. To test, lift beaters from whipped cream - stiff peaks should remain on surface.
• Layer cake with chocolate on bottom, then pistaschio, then cherry, frosting with whipped cream between each layer then top and sides of cake. Sprinkle almonds on top.