You won’t believe how easy it is to make this Spumoni Brownie Ice Cream Cake at home! Ice cream is sandwiched between brownies, then topped with whipped cream, cherries, and nuts. It’s an Italian-American dessert that’s a perfect fit for fancy occasions and birthday parties.
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About this recipe
Almonds, pistachios, and cherries are a wonderful combination all on their own. But when you add ice cream and brownies to the mix, there’s no stopping the sensational flavors!
You can find all of this and more in my Spumoni Brownie Ice Cream Cake. Two thin layers of brownies sandwich spumoni ice cream to make up the base. To finish, it’s topped with whipped cream, cherries, almonds, and pistachios.
This eye-catching Italian-American dessert is not only known for its simple and elegantly-flavored ingredients, but it’s also easy to make. Assemble it in no time by using storebought ice cream (or homemade ice cream when you want to go all out), pre-made chocolate brownies, and whipped cream from a can. You’ll love whipping this layered ice cream cake together, and it’ll surely become a go-to dessert after just one try.
Ingredients & substitutions
This is a triple layered ice cream cake with simple, yet elegant decorations:
- Baked brownies - You can bake a half batch of my Triple Chocolate Gourmet Brownies ahead of time or whip up a box brownie mix in a pinch. When baking your own brownies, bake them in two 6-inch cake pans so they’re easy to assemble with the cake.
- Ice cream - You can make this with any kind of ice cream but if you love Italian-American desserts, stick to the spumoni triple threat by churning cherry, pistachio, and chocolate ice cream together. If you’re a hardcore brownie fan, use my homemade Fudge Brownie Ice Cream instead!
- Whipping cream - Ice cream cake doesn’t need many complicated decorations or frostings. Instead, finish it off with whipped cream on top.
- Spumoni garnish - Decorate the cake with the garnish of your choice or, again, stick with the spumoni theme by topping the whipped cream with cherries, pistachios, and almonds.
Equipment
- Six Inch Cake Pans - You’ll only need these if you’re making brownies from scratch. They’re the same size as the springform pan used to house the ice cream cake, meaning there’s no need to mold or shape the baked brownies.
- Six Inch Springform Pan - No substitutions here. The sides of a springform pan break away, making it easy to freeze and maneuver one layer at a time.
- Chef’s Knife - To slice the cake with no mess.
- Ice Cream Maker - You only need this if you’re making homemade ice cream or if you want to churn the cherry, chocolate, and pistachio ice creams together before layering them in the cake.
How to make brownie ice cream cake
Step 1: Freeze the ice cream layer. Line the bottom and sides of a springform pan with parchment paper or plastic wrap. Add the ice cream and pack it down into an even layer. Place the pan in the freezer.
Step 2: Sandwich the ice cream with brownies. Set the ice cream layer aside once it’s frozen solid. Add one of the brownie layers to the bottom of the pan, then place the frozen ice cream on top. Finish with the second brownie layer on top of the ice cream.
Step 3: Freeze. Freeze the layered ice cream cake until it’s solid, then take it out of the springform pan.
Step 4: Decorate and serve. When it’s time to serve, decorate the ice cream cake with whipped cream, cherries, and nuts on top. Slice and serve!
Optional variations
Use this layered ice cream recipe as a blank slate and customize the flavors or presentation any way you like:
- Instead of spumoni ice cream. Make this with vanilla, cherry, pistachio, chocolate, fudge brownie, horchata, mint chocolate chip, or strawberry ice cream instead.
- Swap the layers. Make this cake with only one layer of brownies, chocolate cake, or chocolate cookie crumbles on the bottom and a thick layer of ice cream on top.
- Layers of vibrant colors. Keep the three spumoni ice creams separate by freezing them one at a time in the springform pan. Once frozen solid, layer them on top of each other before sandwiching them in between the brownies. The finished cake should have layers of green, red, and brown.
Expert tips
- Soften the ice cream first. Leave it in the fridge for about 20 to 30 minutes so it’s easier to spread and work with when layering it in the springform pan.
- The ice cream layer needs to freeze for at least 6 hours. Afterward, it’ll be frozen solid and easy to remove when you’re adding the brownies.
- Soften before serving. Let the cake sit on the kitchen counter for 15 minutes ahead of slicing and serving.
- For the cleanest slices, place a chef’s knife under running hot water and wipe away the cake leftover on the blade in between each slice.
Frequently asked questions
Spumoni is an Italian layered dessert made with pistachio, cherry, and chocolate gelato or ice cream. Real cherries and nuts are mixed throughout each layer or layered in between.
Spumoni is almost always made with layers of pistachio, cherry, and chocolate gelato or ice cream. Vanilla is sometimes used as a substitute for the chocolate layer.
This is the ultimate make-ahead dessert. The undecorated ice cream cake will last for about 1 week in the freezer. Once the decorations are added on top, cover the cake with plastic and store it in the freezer for a few days longer.
More ice cream desserts
- Homemade Ice Cream Sandwiches
- Vanilla Raspberry Beer Float
- Chocolate Hazelnut & Coffee Milkshake
- Pumpkin Spiced Affogato
As always, I love seeing your creations and hearing from you! If you try this Spumoni Brownie Ice Cream Cake, please share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter!
Spumoni Brownie Ice Cream Cake
Equipment
- Six Inch Cake Pans
- Six Inch Springform Pan
- Chef's Knife
- Ice Cream Maker
Ingredients
- 1 Quart Spumoni Ice Cream, Or the Ice Cream of your choice - slightly softened
- 2 Baked Brownie Layers, ½ batch of your preferred brownie recipe (homemade or boxed)
- ½ cup Heavy Whipping Cream, Whipped to medium peaks
- Cherries, pistachios & almonds , For garnish
Instructions
- Using a 6 inch springform pan, line the bottom and sides of the pan with parchment or plastic wrap. Then, add your slightly softened ice cream to the pan, pressing firmly so that the ice cream is packed. Freeze for at least 6 hours before continuing.1 Quart Spumoni Ice Cream
- Preheat your oven to 350°F. Separate your ½ batch of brownie batter into two greased and lined 6 inch cake pans. Bake for about 20 minutes or until the tops of the brownies are no longer wet, but still quite soft when you gently press on them. Allow the brownie layers to cool while the ice cream is freezing in the springform pan.2 Baked Brownie Layers
- Remove the ice cream once solid and set aside briefly. Wash out the springform pan and line the bottom with parchment paper.
- In the same 6 inch springform pan, add one of your 6 inch brownie layers to the bottom of the pan. Then, follow with your frozen cylinder of ice cream. Finally, press the last brownie later on top.
- Freeze overnight until solidified and remove the ice cream cake from the springform pan. Decorate with whipping cream and the garnish of your choice before enjoying!½ cup Heavy Whipping Cream, Cherries, pistachios & almonds
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Notes
- Instead of spumoni ice cream. Make this with vanilla, cherry, pistachio, chocolate, fudge brownie, horchata, mint chocolate chip, or strawberry ice cream instead.
- Swap the layers. Make this cake with only one layer of brownies, chocolate cake, or chocolate cookie crumbles on the bottom and a thick layer of ice cream on top.
- Layers of vibrant colors. Keep the three spumoni ice creams separate by freezing them one at a time in the springform pan. Once frozen solid, layer them on top of each other before sandwiching them in between the brownies. The finished cake should have layers of green, red, and brown.
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