Spumoni Ice Cream Cake

Western.Chefs's picture

Jan. 10, 2012


Spumoni ice cream 2 Pint (2 Bricks)
Heavy cream 3 Cup (48 tbs) , whipped
Frozen raspberries 20 Ounce , thawed (2 Packets)



1) Freeze the serving dish.

2) On the chilled serving plate, arrange the ice cream bricks side by side forming a square.

3) Frost the top and sides of the bricks with whipped cream.

4) Transfer the remaining whipped cream into a pastry bag attached with a rosette tip. Decorate the top and sides of the bricks with the rosettes.

5) Freeze the cake till it sets, in about 3 hours.

6) Wrap the cake in plastic wrap if using it after a day.


7) Slice the cake and spoon raspberries over individual slices.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 4607Calories from Fat 3176

 % Daily Value*

Total Fat 359 g552.3%

Saturated Fat 224 g1120%

Trans Fat 0 g


Sodium 1016 mg42.33%

Total Carbohydrates 325 g108.3%

Dietary Fiber 36 g144%

Sugars 231 g

Protein 23 g46%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet