Best 7 Phony Spumoni Recipes

PHONY SPUMONI

Steps:

• Combine 1 goat cheese log, the beet and horseradish in a food processor and puree until smooth. Transfer to a bowl and season with salt and pepper; cover and refrigerate.
• Wipe out the food processor and add the remaining goat cheese log, the herbs and garlic; puree until smooth. Transfer to a bowl and season with salt and pepper; cover and refrigerate.
• Wipe out the food processor again and add the cheddar, pimentos, cream cheese, mayonnaise, scallion and hot sauce; puree until smooth.
• Line a 1-quart bowl with plastic wrap, leaving an overhang. Spread the beet-cheese mixture in the bottom of the bowl; press gently with plastic wrap to smooth it into an even layer. Spread the herbed cheese mixture on top, then the pimento cheese mixture, pressing each layer with plastic wrap until smooth and even. Cover with plastic wrap and refrigerate until firm, at least 1 hour. Uncover and invert onto a platter; discard the plastic wrap. Serve with crackers.

GIANT SPUMONI HAMANTASCHEN

Steps:

• For the crust: In a large mixing bowl, whisk together the flour, powdered sugar and salt. Add the butter and rub together with your fingers until the mixture is crumbly with pea-sized bits of butter. Add the water, almond extract and 1 of the eggs and mix together until it forms a dry and crumbly dough. Turn out onto a piece of plastic wrap, press together and flatten into a disc, wrap tightly and refrigerate for about 30 minutes.
• To assemble: Beat the remaining egg in a small bowl with 1 teaspoon of water for the egg wash. Set aside.
• On a piece of parchment paper dusted with flour, roll the dough into a 12-inch circle that is about 1/4 inch thick. Trim the edges with a sharp knife or pizza cutter and transfer to a baking sheet using the parchment. Spread on a thin and even layer of the jam, leaving a 2-inch border. Dollop the Frangipane over the jam and gently spread in an even layer. Brush the border with the egg wash. Carefully fold the sides into the center to create a triangle with a 2-inch opening in the center. Pinch to seal where the sides of the dough meet. Brush the egg wash all over the top and sides. Freeze until the dough is firm and cold to the touch, at least 30 minutes.
• Place an oven rack in the middle position. Preheat the oven to 400 degrees F.
• Bake until the crust is golden brown around the edges and the frangipane is set; begin checking at 30 minutes. Cool on the baking sheet to room temperature.
• Melt the chocolate chips and coconut oil together over a double boiler (or in the microwave in 30-second increments) until smooth. Drizzle over the hamantaschen and allow to set. Decorate with sprinkles and marzipan masks as desired. Slice in wedges to serve.
• To make the frangipane filling: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar on medium speed until light, fluffy and pale, about 2 minutes. Use a rubber spatula to scrape down the sides and bottom of the mixing bowl, as needed. Add the almond extract and egg and beat until the mixture is creamy and homogeneous, about 30 seconds. Mix in the ground pistachios, flour and salt until fully combined.

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.

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.

SPUMONI CAKE JARS

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and line a 9-by-13-inch baking pan with parchment paper.
• In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt. In a separate, medium bowl, whisk together the buttermilk, oil, vanilla and egg. Add the wet ingredients to the dry ingredients and stir to combine. Whisk in the coffee.
• Pour the batter into the prepared pan and spread it out; it will be a thin layer of cake! Bake until a toothpick inserted into the center comes out clean; begin checking for doneness at 18 minutes.
• Let cool in the pan completely.
• For the frosting: Combine the butter, mascarpone, powdered sugar, salt and lemon zest in a bowl and mix until just combined. Add the vanilla and almond extracts and mix to combine. Divide the frosting into 2 bowls. Stir the pistachios and green food coloring into one half and the chopped maraschino cherries into the other half.
• To assemble, crumble the cake with your hands and press a small handful into the bottom of a 4-ounce jar, packing firmly, to make a 1/2-inch-thick layer. Spread a layer of frosting (either flavor) on top to make a 1/4-inch layer, then add another 1/2-inch layer of packed cake. Top with a 1/4-inch layer of the other flavor of frosting and smooth out the top. Add a squirt of the canned whipped cream. Finish with a pinch of nonpareils and a whole cherry. Continue with the remaining jars. Serve immediately. (To make ahead, assemble the jars but don't include the canned whipped cream, nonpareils or whole cherries. Refrigerate, covered. Add the whipped cream, nonpareils and whole cherries immediately before serving.)

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.

SPUMONI TORTE

Steps:

• Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper. Prepare cake mix batter according to package directions, adding almond extract before mixing batter. Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool as package directs., In a small bowl, beat cream until it begins to thicken. Add 2/3 cup confectioners' sugar; beat until soft peaks form. Place 1-1/2 cups whipped cream in each of 3 bowls. In a another bowl, whisk milk and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. Fold pudding into 1 bowl of whipped cream. In second bowl of whipped cream, beat in 3 tablespoon cream cheese, cocoa and remaining confectioners' sugar until combined. In third bowl, beat in maraschino cherries, almond extract and remaining cream cheese., Place one cake layer on a serving plate; spread with pistachio filling. Top with another cake layer; spread with maraschino filling. Top with remaining cake layer; spread with chocolate filling. Refrigerate until serving.