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Say hello to a colorful classic that’s as fun to make as it is to eat! Spumoni is a beloved Italian-American layered ice cream dessert, traditionally made with cherry, pistachio, and chocolate flavors. This version is super easy, no-churn, and perfect for summer gatherings, celebrations, or just treating yourself. It’s a delicious spumoni recipe that’s cool, creamy, nutty, and just a little bit retro—in the best way possible. If you’re a fan of Neapolitan ice cream and you also like maraschino cherries, chocolate curls, and crunchy pistachios, this is the kind of dessert you definitely won’t want to miss.
This no-bake spumoni recipe is an easy-to-make, nostalgic dessert. This luscious dessert consists of ice cream layers, topped with cherries, nuts and chocolate curls.
You might also like cinnamon bourbon peach ice cream, chocolate peanut butter ice cream, ice cream sandwiches, or tiramisu cupcakes.
Why You’ll Love It
No-bake simplicity: You just need three pints of ice cream and a loaf pan plus a couple of garnishes—no churning or complicated steps required!
Eye-catching and fun: The colorful layers of pink, green and brown make for a showstopping slice.
Perfect for make-ahead desserts: Prepare it the night before and have an elegant dessert ready to go whenever you are.
Spumoni Ice Cream Terrine Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Cherry ice cream: Sweet, fruity and pretty in pink, this layer brings a refreshing contrast to the richer flavors.
Pistachio ice cream: Nutty and creamy with that classic pale green hue—it’s the heart of traditional spumoni.
Chocolate ice cream: Deep and smooth, the chocolate layer adds richness and rounds out the trio perfectly.
Maraschino cherries: A whimsical and nostalgic topping that adds brightness and a fun pop of color.
Chopped pistachios: Provide crunch and a complementary nutty flavor.
Chocolate curls: These add an elegant and indulgent finishing touch.
How to Make Spumoni Ice Cream Cake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the ice cream layers: Soften and layer the pistachio ice cream. Freeze the softened pistachio ice cream for 20 minutes. Repeat with cherry ice cream. Freeze the softened cherry ice cream for 20 minutes. Repeat with chocolate ice cream.
Freeze it overnight: Freeze the softened chocolate ice cream for at least 4 hours or overnight.
Garnish and serve: When you’re ready to serve the dessert, unmold, slice and serve sprinkled with chocolate curls, pistachios, and maraschino cherries.
Substitutions and Variations
Ice cream flavors: Try swapping in vanilla, almond or strawberry ice cream if you can’t find cherry or pistachio. You could use dark chocolate ice cream or mocha ice cream in place of the chocolate.
Make it creamier: Add a splash of heavy cream to the chocolate, pistachio or cherry layer.
Add layers: Add cookie crumbs or chocolate wafers or a layer of fudge sauce between ice cream layers for extra texture.
Add cherry juice: A splash of cherry juice in the cherry ice cream layer is so good.
Make it boozy: Add a splash of cherry liqueur or amaretto to the softened ice cream for a strictly grownups-only twist!
Vegan version: Use dairy-free ice creams and vegan chocolate to make a vegan spumoni recipe.
Toppings: Substitute the chocolate curls with mini chocolate chips or chocolate nibs.
Serving Suggestions
Appetizers: Begin your meal with antipasto skewers or a charred zucchini salad.
Main dishes: Serve paccheri pasta or chicken Florentine with mashed potatoes next.
Dessert: Finish off with a slice of spumoni for dessert, adding fresh whipped cream if liked.
How to Store Spumoni
Freeze: Wrap leftover spumoni tightly in plastic wrap and place it in an airtight container. Freeze and use within a week.
Top Tips
Softened ice cream: Let each ice cream flavor soften just enough to spread—too soft and it’ll melt too fast, too hard and it won’t layer easily.
Make it ahead: This recipe can be prepared up to 2 days in advance. Keep it wrapped and add your toppings just before serving for the best texture.
Setting takes time: Don’t skip the overnight freeze if you want perfect, sliceable layers.
Clean tidy slices: Dip your knife in warm water and wipe clean between slices.
No refreezing: If your spumoni thaws, don’t re-freeze it (for food safety reasons).
Spumoni Ice Cream Cake FAQs
Yes! Just make sure each flavor is fully combined (or churned) and frozen before layering.
You can make this spumoni recipe a couple of days ahead—just keep it well-wrapped and frozen.
A standard 9 x 5-inch metal loaf pan helps freeze the layers evenly and unmold easily. You could also use a springform pan or cake pan. I recommend something square or rectangular, as you’ll be cutting it into slices to serve.
Homemade Italian Spumoni Recipe
Spumoni Recipe
Equipment
- Loaf Pan 5 x 9-Inch
Ingredients
For the Spumoni:
- 3 Pints cherry ice cream
- 1 Pint pistachio ice cream
- 1 Pint chocolate ice cream
For the Topping:
- pistachios, chopped
- chocolate curls
- maraschino cherries, whole
Instructions
- Line a 9 x 5-inch loaf pan with plastic wrap, leaving extra over the sides to make removal easier.
- Let the pistachio ice cream sit at room temperature to soften for 10 minutes or until soft enough to spread.
- Spread the pistachio ice cream evenly in the bottom of the loaf pan.
- Smooth with a rubber spatula, then cover and freeze for 20 minutes.
- While the pistachio layer is chilling, set out the cherry ice cream for 10 minutes to soften.
- Once soft, spread it over the pistachio layer.
- Smooth the surface, cover with plastic wrap, and freeze for 20 minutes.
- While the cherry layer chills, set out the chocolate ice cream for 10 minutes to soften.
- Once soft, spread 1 pint of chocolate ice cream over the cherry layer.
- Smooth with a rubber spatula, cover with the overhanging plastic wrap, and freeze for at least 4 hours or overnight to allow the dessert to set fully.
- Lift the spumoni out of the loaf pan using the plastic wrap, invert it onto a serving platter, and remove the plastic wrap. Slice into 1-inch slices using a knife dipped in warm water for tidy slices (rinse it between slices).
- Serve immediately, topping each slice with chocolate curls, a cherry and chopped pistachios.
Notes
Make it ahead: This recipe can be prepared up to 2 days in advance. Keep it wrapped and add your toppings just before serving for the best texture.
Setting takes time: Don’t skip the overnight freeze if you want perfect, sliceable layers.
Clean tidy slices: Dip your knife in warm water and wipe clean between slices.
No refreezing: If your spumoni thaws, don’t re-freeze it (for food safety reasons).
Nutrition
Spumoni is more than a dessert—it’s a celebration in every slice. With vibrant layers, nostalgic flair, and that irresistible combo of cherry, pistachio, and chocolate, it’s a treat that feels both classic and fresh. Whether you’re making it for a dinner party or just to treat yourself, this delicious spumoni recipe is sure to become a frozen favorite.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I couldn’t resist trying this no-churn spumoni recipe and I’m so glad I did. The layers of cherry, pistachio, and chocolate were creamy and delicious, and I loved the maraschino cherries and crunchy pistachios on top.
I had so much fun making this no-churn spumoni! The layers of cherry, pistachio, and chocolate were so creamy and nostalgic, and I loved the little extras like maraschino cherries and chocolate curls. Perfect for summer or anytime I want to treat myself.