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Yields:
12 - 16 serving(s)
Total Time:
5 hrs 15 mins
Cal/Serv:
517
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, some tips for pulling this layered dessert off with flying colors.
- 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. 😋
Made this? Let us know how it went in the comment section below!
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Ingredients
- 2 pt.
pistachio ice cream
- 2 pt.
cherry ice cream
- 2 pt.
chocolate ice cream
- 2/3 cup
shelled roasted salted pistachios, divided
- 12
sugar cones (from a 4-oz package), finely crushed
- 4 Tbsp.
melted butter
- 2 tsp.
granulated sugar
Kosher salt
- 23
maraschino cherries without stems, divided
- 1 cup
semisweet chocolate chips
- 1/4 cup
refined coconut oil
Whipped cream, for garnish
Directions
- Step 1Remove 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.
- Step 2Meanwhile, 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.
- Step 3Build 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.
- Step 4Next, 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.
- Step 5Add 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.
- Step 6Meanwhile, 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.
- Step 7When 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.
- Step 8Pour 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.
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