Easy Spumoni Ice Cream

Creamy, dreamy, and oh-so-simple, try our Easy Spumoni Ice Cream!  An Italian ice cream dessert, this spumoni is made with three different flavors of gelatos, coated with toasted coconut on the bottom and on top.  A perfect summer treat!

What is a Spumoni Ice Cream Cake?

Spumoni is an Italian ice cream. Traditionally, spumoni cake (aka Spumone) is made with 3 different flavors of gelato: pistachio, chocolate, and strawberry. But today, we put a spin on this delicious Italian treat and decided to make it with different flavors.

According to Wikipedia, spumoni originated in Naples and is the ancestor of Neapolitan ice cream, with gelato made in a mold and with 3 layers of different flavors and colors, including chopped fruits and nuts.

Growing up, we always had “spumoni” as a dessert. And, it was served in our uncle’s restaurant for many years. But because we have a family member with a nut allergy, this spumoni ice cream cake is made without nuts!

Instead, this spumoni features our three favorite flavors: black cherry, vanilla, and mint chocolate chip, set atop a layer of toasted coconut and finished with additional coconut for a delicious crunch in texture and flavor.

Everyone loves a frozen treat, and this spumoni ice cream cake makes a great summer dessert. In addition to its delicious flavors, the pastel colors give this dessert a lovely presentation.

How to Make Spumoni Ice Cream Cake?

Our recipe is a simple method that requires very little effort, and you can make it ahead… and in minutes!

Best part?  No need for homemade ice cream either.  This is a simple process of layering three of your favorite ice cream flavors into a baking pan or glass dish. Then toast up some shredded coconut, add some on the bottom and top, and freeze.

QUICK NOTE: These are our family’s three favorite flavors, but you can make Spumoni using the traditional flavors or ones of your choice.

TIPS for Success!

• This recipe for spumoni is very adaptable!  You can make spumoni using your favorite ice cream brands and flavors. 
• Dress it up and mix in your favorite dried fruits or nuts if you like.  Or keep it simple.
• Keep in mind, that this recipe for spumoni is “nut-free” for my family and friends who have nut allergies.
• I purchased my favorite ice cream flavors in the half-gallon size.  I wasn’t sure how much I would need to make the layers in my 9-inch baking dish.  So I estimated the best I could, and it’s about 2 cups or more of ice cream with each layer (about one pint for each).
• Also,  I toasted some shredded coconut in a skillet and on the stove-top.  It worked like magic!

Ingredients You Will Need:

For this recipe, you will need the following ingredients:

• one package of shredded unsweetened coconut 
• 1 pint (2 cups) vanilla ice cream
• 2 cups (1 pint) dark cherry ice cream
• 1 pint (2 cups) mint chocolate chip ice cream
• cooking spray
• one 9 x 5-inch baking pan

How to Make Spumoni?

To make a Spumoni cake like this one is very easy. Plus, our full printable recipe card is located at the bottom. But first, let’s go over these steps so you will understand before you start.

1. First, toast the shredded coconut in a skillet on the stovetop and set it aside.
2. Prepare your 9×5-inch baking bread pan. (see our full instructions at the bottom of this page)
3. Divide the toasted coconut and scatter some on the bottom of the baking pan.
4. Spread a layer of the first layer of ice cream you prefer. Then spread the second ice cream flavor on top, followed by the third and final ice cream layer on top.
5. Top with the remaining toasted coconut and freeze!

How to Remove Spumoni from the Baking Pan?

1.  Set the ice cream out on the counter to soften for about 20 to 30 minutes. Then flip it over onto a “rectangular-shaped” serving platter.  Gently shake it to allow the ice cream to slide down out of the mold.
2. If you can avoid it, do not use a serrated knife as seen in these photos.  It’s best to choose a strong knife with a large blade to cut smooth slices.
3. Quick Tip for Slicing Ice Cream Cakes! Add hot water to a tall plastic coffee container and dip the knife into the hot water before you cut the ice cream.  Then dip the knife into hot water each time you slice.

A Delicious Frozen Treat…

This Easy Spumoni Ice Cream is worth making! A delicious frozen treat everyone will enjoy! What are you waiting for?  You’ll have to try this recipe and let us know what you think.

ENJOY!!

More Frozen Treats… 

• Tiramisu Ice Cream with Chocolate Chips
• Banana Chocolate Chip Ice Cream- only 5 Ingredients!
• Blackberry Chocolate Chip Gelato
• Easy Ice Cream Cake (No-Bake!)

Hello friends!  If you try our easy spumoni ice cream recipe, let us know and leave a comment! We’d love to hear from you and tell us about your experiences.  It not only helps our readers who read them, but it also helps us.

Continue to Content

Easy Spumoni Ice Cream

Yield: 8 to 10 servings

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Spumoni Ice Cream is an Italian ice cream made with three different flavored gelatos, coated with toasted coconut on the bottom and on top.  An ideal frozen treat, spumoni ice cream is one you can make all summer long! 

Print

Ingredients

• 1/3 cup shredded unsweetened coconut - divided
• 1 pint (2 cups) of vanilla ice cream, softened
• 1 pint (2 cups) of dark cherry ice cream, softened
• 1 pint (2 cups) mint chocolate chip ice cream, softened
• cooking spray

Instructions

1. First, in a small skillet, over low heat, toss in the shredded coconut and stir until it turns golden brown, about 2 minutes. Turn off heat and transfer to a dish to cool.
2. Lightly spray an 8-inch (or 9-inch) baking pan or glass dish with cooking spray.
3. Next, cut two pieces of parchment paper to fit into your baking dish and allow them to overlap over the sides.

To Make the SPUMONI:

1. First, divide the toasted coconut into two equal parts. Sprinkle half of the toasted coconut on the bottom of the pan. Reserve the remaining for the top layer.
2. Next, spread a layer of mint chocolate chip ice cream on the bottom, and spread it into an even layer, the best you can. If the ice cream is too softened, pop the dish into your freezer and allow the first layer to firm up for about 15 to 25 minutes.
3. Then repeat with the other two layers of ice cream, freezing between each layer, if needed.
4. Finally, before the final freeze, sprinkle on top with the remaining toasted coconut, and cover with a sheet of wax paper on top.
5. Freeze for 4 hours or more, until firm.
6. When ready to serve, set the spumoni out on the counter to soften, about 20 to 30 minutes. Grab a rectangular serving platter. Remove the wax paper on top, and flip over the ice cream onto the platter. Remove the parchment paper and slice it into individual slices.
7. Serve immediately alone or with whipped cream on the side or top.
8. yields: 8 to 10 servings.

Nutrition Information:

Yield: 8 servings Serving Size: 1 serving
Amount Per Serving: Calories: 154Total Fat: 7.9gCarbohydrates: 17.5gFiber: .4gSugar: 14.5gProtein: 2.2g

Did you make this recipe?

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Have a Delicious Day   🙂

Thanks for stopping by! 

xo Anna and Liz

Welcome! From Anna and Liz

We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…

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