This Spumoni Lets Store-Bought Ice Cream Do the Hard Work

There is a lot of discussion on the background and origins of spumoni so I am going to try and break it down as simply as possible. Spumoni refers to a frozen dessert that originated in Italy and is typically layered with nuts, fruit, and chocolate. 

Why is it Called Spumoni?

When Italian immigrants brought the dessert to the United States, it was made with strawberry, vanilla, and chocolate ice creams; this combination of flavors then became known as Neapolitan, named after the city of Naples, from which many of these immigrants came. The pistachio, cherry, chocolate combination became known as spumoni. 

Some argue that the original spumoni was actually a semifreddo, a frozen dessert which is made by frothing egg yolks with cooked sugar syrup then folding in whipped cream. The word spumoni comes from the Italian word spuma, which means foam.

Neapolitan Ice Cream

When I was in high school one of my favorite neighborhood restaurants was called Spumoni. I always went with my same two friends and I always wanted to skip over the dinner portion and go straight to dessert. That was the first spumoni I had. 

It came served in one of those antique silver coupes, like what you would get at an old school ice cream parlor and soda shop. Theirs was served in scoops, each layer studded with extra flavors and textures. The pistachio had whole pistachios, the cherry was packed with maraschino cherries, and the chocolate had chunks of semisweet chips. 

Each coupe came with 2 scoops and was topped with hot fudge sauce and a perfect rosette of whipped cream; and of course, a cherry on top. I was (and still am) obsessed with maraschino cherries, and that was the first time I had the pistachio-cherry-chocolate combo. I think my brain exploded from how well the flavors complement each other. 

How To Make Spumoni

Good news is it’s easier than ever to make spumoni at home, all you need is a standard sized loaf pan and enough patience to wait to eat it. For the sake of ease and time I am using store bought ice cream. I suggest getting your favorite brand. 

I prefer premium ice creams and natural pistachio and cherry flavors vs. the super bright green and pink, but that’s totally up to you. The mix-ins can be customized as well. If you don’t love maraschino cherries like me, feel free to use pitted fresh or frozen or amarena cherries. 

Tips for Making Spumoni

• How to line the pan — Cut one strip of parchment or wax paper into a 4 x 16-inch rectangle. Cut another strip into an 8 x 12-inch rectangle. Center the first strip to fit the skinny way inside the pan folding it up the edges, then lay the second strip crosswise on top. Use your finger to really crease the paper into the edges of the pan so you will get a smooth spumoni.
• Softening the ice cream — It took my ice cream 20 minutes to get to a soft enough consistency in a room that was 72 F. If your room is hotter or colder, you should adjust your tempering time appropriately. The goal is to keep the ice cream as frozen as possible without it being too hard to spread. If the ice cream gets too soft, the consistency will be more crystallized and icy once it’s refrozen. We don’t want that.
• How long to freeze each layer — One hour between each layer was more than enough time for it to freeze for me. But you should make sure each layer is really hard before adding the next so you can get distinct lines on the final product.
• When releasing the spumoni from the pan — Be careful running the pan under hot water, do not get the ice cream or inside of the pan wet.