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  Slivered blanched almonds 4 Ounce (1 Can)
  Butter/Margarine 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Vanilla ice cream 1 Quart
  Coffee ice cream 1 Pint
  Strawberry ice cream 1 Pint
  Heavy cream 1 Cup (16 tbs)
  Sugar 2 Tablespoon
  Red food coloring 3 Drop (Adjust Quantity As Needed)

1. Spread almonds in a large, shallow, baking pan. Heat in moderate oven (350°) 10 minutes, or until lightly toasted; set aside a few for garnish, if you wish, then toss remaining nuts with butter or margarine and salt to coat evenly. Cool; chop coarsely.
2. Line an 8-cup bowl with foil or waxed paper, allowing a 2-inch overhang.
3. Spoon vanilla ice cream into a medium-size bowl; stir to soften, then stir in the chopped almonds, and pack into lined bowl, shaping around edge of bowl to leave a hollow in middle.
4. Repeat with coffee ice cream to make a middle layer, then use strawberry ice cream to fill center. Smooth the top even; fold foil or waxed paper over the top to cover. Freeze until just before serving time.
5. Beat cream with sugar and a few drops food coloring until stiff in a medium-size bowl.
6. Peel the paper from top of the ice-cream mold; invert onto a serving plate; lift off the bowl and peel off paper. Frost the mold with the tinted whipped cream; garnish with reserved almonds. Cut mold into wedges with thin, sharp-blade knife. Serve immediately.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4856 Calories from Fat 2689

% Daily Value*

Total Fat 299 g459.9%

Saturated Fat 131.2 g656.1%

Trans Fat 0 g

Cholesterol 777.3 mg259.1%

Sodium 1965.3 mg81.9%

Total Carbohydrates 480 g160.1%

Dietary Fiber 29.3 g117.2%

Sugars 407.1 g

Protein 83 g165.6%

Vitamin A 157.7% Vitamin C 11.9%

Calcium 161.1% Iron 27.4%

*Based on a 2000 Calorie diet


Spumoni Recipe