Total Time
5hrs 45mins
Prep 45 mins
Cook 5 hrs

From 'The Ultimate Dessert Book' by Linda Lewis. This spumoni is a lovely semi homemade version of the classic Italian dessert. Rich and decadent. A wonderful ice cream to serve at Christmas, or following an Italian feast. Enjoy! Note: Spumoni is at its best when served slightly softened, so transfer from freezer to refrigerator about an hour before serving. Cook time is freezer time. Makes about 1 1/2 quarts.

Ingredients Nutrition

Directions

  1. Soften ice cream in a large bowl, but do not allow to melt.
  2. Beat cream in a medium-size bowl until stiff. Beat in the powdered sugar. Fold mixture into softened ice cream. Stir in the Marsala, then fold in the strawberries, cherries, pineapple, apricots, lemon peel, almonds and chocolate.
  3. Turn mixture into a shallow metal bowl. Cover securely with plastic wrap; place in freezer. Stir spumoni several times during freezing, to keep it creamy and prevent fruit from sinking to the bottom.
  4. Spumoni is at its best when served slightly softened, so transfer from freezer to refrigerator about an hour before serving.
  5. Makes about 1 1/2 quarts.

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