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