Delish.com | by Lena Abraham | June 2, 2021

Inspired by the trio of flavors common in Italian spumoni, or molded gelato, this ice cream cake demands attention. With 6 whole pints of ice cream, it feeds a big, hungry crew. Below the recipe is some tips for pulling this layered dessert off with flying colors.

YIELDS: 12 – 16 SERVINGS
TOTAL TIME: 5 HOURS 15 MINS

Ingredients:

  • 2 pints pistachio ice cream
  • 2 pints cherry ice cream
  • 2 pints chocolate ice cream
  • 2/3 cups shelled, roasted, salted pistachios
  • 12 sugar ice cream cones, finely crushed (4 oz package)
  • 4 Tbsp. melted butter
  • 2 tsp. granulated sugar
  • Kosher salt
  • 23 maraschino cherries without stems, divided
  • 2 cup semisweet chocolate chips
  • 1/4 cup refined coconut oil
  • Whipped cream, for garnish

Directions:

  1. Remove all ice creams from freezer, remove lids and paper covers, and place in refrigerator for at least 20 minutes. Roughly chop ⅓ cup of the shelled pistachios.
  2. Meanwhile, make crust: combine crushed sugar cones with melted butter, sugar, and a pinch of salt, and stir to combine. Press into a 9” springform pan in an even layer.
  3. Build ice cream layers: scoop both pints of pistachio ice cream into an even layer and smooth with an offset spatula or the back of a spoon. Tap the pan firmly on a flat surface to release air bubbles, then top with ⅓ cup whole pistachios, pressing them in gently with the palm of your hand.
  4. Next, add both pints of the cherry ice cream and spread into an even layer. Evenly distribute 15 maraschino cherries over cherry ice cream, pressing in gently.
  5. Add final pints of chocolate ice cream to pan and spread into an even layer. Press plastic wrap onto the surface of the ice cream and freeze until very firm, about 4 hours.
  6. Meanwhile, make magic shell topping: in a medium microwave safe bowl or measuring cup, combine chocolate chips and coconut oil. Microwave for 15 second intervals, stirring in between, until chocolate is completely melted and smooth. Let cool completely.
  7. When ready to serve, run a knife or large offset spatula around the edge of the cake, then slowly release the springform pan and remove. Using an offset spatula, round out the edges of the cake slightly to allow the chocolate sauce to run down the sides.
  8. Pour magic shell over cake and immediately scatter with chopped pistachios. Let shell harden, about 1 minute. Garnish with 8 dollops of whipped cream, then top each dollop with remaining maraschino cherries.

Tips:

About that 9″ springform pan… make sure it’s at least 3″ tall, to hold all that ice cream. It might come over the brim in the center, but that’s totally OK. Just make sure to cover it completely with plastic wrap before its final freeze.

Make sure to let your magic shell cool completely to room temperature before pouring over your cake. To speed up the process, transfer the mixture into a different container than the one it was microwaved in.

For clean slices, submerge your knife in hot water before each slice. Set the blade of your knife on top of the cake and let the heat of the knife melt through the shell before slicing the rest of the way through. Or, embrace the cracks and serve your guests uniquely shaped (but still delicious!) slices.