Best 6 Spumoni Sundae Slices Recipes

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.

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.

CHERRY SPUMONI

Steps:

• Place milk in a small heavy-bottom saucepan over medium heat until bubbles just begin to form around edge of pan. Remove from heat, and add sugar and salt. Stir until dissolved.
• Add half and half, heavy cream, vanilla extract, almond extract and cherry concentrate. Mix well. Transfer to a bowl, and set in an ice water bath until cool, about 10 minutes.
• Coarsely chop cherries, and press between paper towels to remove excess liquid. Add to chilled milk mixture. Begin freezing in an ice cream maker according to manufacturer's instructions. When ice cream has begun to thicken, after about 10 minutes, add almonds and chopped chocolate. Continue freezing until ice cream is very thick.

SPUMONI SUNDAES WITH ESPRESSO HOT FUDGE SAUCE

Steps:

• Bring amaretto and preserves to boil in saucepan. Reduce heat to medium; boil gently until mixture is reduced to 3 tablespoons, stirring often, 3 to 4 minutes. Remove from heat. Add cherries; let soak at room temperature at least 3 hours. DO AHEAD: Can be made 1 day ahead. Cover; chill.
• Bring 2/3 cup cream, honey, and espresso powder to simmer in another small saucepan over medium heat. Remove from heat. Add chocolate and butter; whisk until smooth. DO AHEAD: Fudge sauce can be made 1 day ahead. Cover and chill. Rewarm just until pourable before using.
• Spoon 1 tablespoon fudge sauce into each of 6 dessert glasses. Add 1 scoop pistachio gelato and 1 scoop vanilla gelato to each glass. Drizzle 1 tablespoon fudge sauce over gelato on each. Top with whipped cream, cherry mixture, and pistachios.

SPUMONI SUNDAE SLICES

Steps:

• In medium skillet, toast almonds over medium heat for 2 to 3 minutes or until light golden brown, stirring frequently. Add margarine; cook until margarine is melted and almonds are golden brown, stirring constantly. Add cookie crumbs; mix well. Cool 15 minutes or until completely cooled.
• Line 8x4-inch loaf pan with foil. Spread 1/2 cup cooled crumb mixture evenly in bottom of foil-lined pan; press down lightly. Evenly spread half of the ice cream over crumbs. Top with remaining crumb mixture; press down lightly.
• Stir ice cream topping to soften. Spoon topping over crumbs; carefully spread almost to sides of pan. Evenly spread remaining half of ice cream over topping. Cover; freeze at least 4 hours or until firm.
• To serve, unmold ice cream onto cutting board; remove foil. Cut into 8 slices; place on individual dessert plates. Top each serving with whipped cream and a cherry.

SPUMONI SLICES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Divide dough in three portions. Stir chocolate into one portion. Add pecans and green food coloring to the second portion. Add cherries, almond extract and red food coloring to the third. , Roll each portion between two pieces of waxed paper into an 8x6-in. rectangle. Remove waxed paper. Place chocolate rectangle on a piece of plastic wrap. Top with the green and pink rectangles; press together lightly. Wrap with plastic and chill overnight., Cut chilled dough in half lengthwise. Return one rectangle to the refrigerator. Cut remaining rectangle into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. , Bake at 375° for 5-7 minutes or until set. Cool for 2 minutes before removing to wire racks. Repeat with remaining dough.