Spumoni Ice Cream Squares | Dorothy Lane Market

Spumoni Ice Cream Squares

PREP TIME 1 hr
COOK TIME 8 mins
SERVINGS 12
Chef Carrie Walters
  • POSTED Jul 29th, 2021
  • BY Chef Carrie Walters
Ice cream spumoni squares will make you scream they're so good! Don't forget to have hot fudge, chocolate curls, and other toppings on hand. 

INGREDIENTS

  • ½ cup dried tart cherries
  • ½ cup orange juice
  • 5½ oz pkg amaretti cookies
  • ¼ cup almonds, toasted
  • 5 Tbsp butter, melted
  • 1½ pints chocolate ice cream, softened
  • 1 3-oz bar high quality chocolate, chopped
  • 1½ pints cherry ice cream, softened
  • 1½ pints pistachio ice cream, softened
  • 1 Tbsp grated orange peel
  • 1 Tbsp shelled pistachios, toasted

INSTRUCTIONS

1
Boil dried tart cherries and orange juice in heavy small saucepan until all liquid is absorbed, stirring often, about 8 minutes. Remove pan from heat and cool completely.
2
Line 9x9x2-inch metal baking pan with foil, extending over sides of pan. Finely grind cookies and almonds in processor; add butter and process until moist crumbs form. Press crumbs onto bottom of foil-lined pan. Place in freezer.
3
Mix chocolate ice cream, chopped chocolate, and cherry mixture in medium bowl. Spoon over crust; smooth top. Freeze 30 minutes.
4
Top with cherry ice cream; smooth top. Freeze 30 minutes.
5
Mix pistachio ice cream, orange peel, and pistachios in another medium bowl. Spoon over cherry layer; smooth top (ice cream will come all the way up to top of pan). Cover and freeze until firm, at least 4 hours or overnight.
6
Using foil as aid, lift ice cream cake from pan; peel off foil. Use spatula dipped into hot water to smooth sides of cake. Transfer cake to platter.
7
Garnish top of cake with chocolate curls or amaretti cookies dipped halfway into room-temperature hot fudge sauce. Cut cake into squares. Serve with hot fudge sauce if desired.

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Spumoni Ice Cream Squares

Dorothy Lane Market
PREP TIME 1 hr
COOK TIME 8 mins
SERVINGS 12

INGREDIENTS

  • ½ cup dried tart cherries
  • ½ cup orange juice
  • 5½ oz pkg amaretti cookies
  • ¼ cup almonds, toasted
  • 5 Tbsp butter, melted
  • 1½ pints chocolate ice cream, softened
  • 1 3-oz bar high quality chocolate, chopped
  • 1½ pints cherry ice cream, softened
  • 1½ pints pistachio ice cream, softened
  • 1 Tbsp grated orange peel
  • 1 Tbsp shelled pistachios, toasted

INSTRUCTIONS

1
Boil dried tart cherries and orange juice in heavy small saucepan until all liquid is absorbed, stirring often, about 8 minutes. Remove pan from heat and cool completely.
2
Line 9x9x2-inch metal baking pan with foil, extending over sides of pan. Finely grind cookies and almonds in processor; add butter and process until moist crumbs form. Press crumbs onto bottom of foil-lined pan. Place in freezer.
3
Mix chocolate ice cream, chopped chocolate, and cherry mixture in medium bowl. Spoon over crust; smooth top. Freeze 30 minutes.
4
Top with cherry ice cream; smooth top. Freeze 30 minutes.
5
Mix pistachio ice cream, orange peel, and pistachios in another medium bowl. Spoon over cherry layer; smooth top (ice cream will come all the way up to top of pan). Cover and freeze until firm, at least 4 hours or overnight.
6
Using foil as aid, lift ice cream cake from pan; peel off foil. Use spatula dipped into hot water to smooth sides of cake. Transfer cake to platter.
7
Garnish top of cake with chocolate curls or amaretti cookies dipped halfway into room-temperature hot fudge sauce. Cut cake into squares. Serve with hot fudge sauce if desired.

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