Y’all, I’m totally headed into this weekend with my favorite dessert in the whole entire world. SPUMONI! And since It has come to my attention that Friday is National Spumoni Day we are in a Win! Win! Situation over here!
I have LOVED spumoni my whole entire life. Layers of pistachios, chocolate, cherries, and ice cream? Seriously, what’s not to love?
I can’t actually remember the first time I had spumoni, but I know it had to have been love at first bite. One of the first places I can remember having spumoni is this Italian restaurant called Tags. We used to go there when I was a kid and I have several memories of the place.
I remember when the server asked what we would like to drink and my 5 year old sister Molly ordered a Harvey Wallbanger – which is what my gram called Shirley Temples. Please don’t confuse Molly with my other sister Katie who liked to swim naked in beer coolers at Cape Cod.
Most of the spumoni I’ve had use maraschino cherries. I had fresh ones, so that’s the way we rolled.
Full Disclosure: Making spumoni is a huge pain in the ass, but totally worth it.
Just keepin’ it real around here. Happy spumoni weekend!
No-Churn Spumoni
Ingredients
For the Pistachio Pudding
- Pistachio Paste
- 1/2 cup salted pistachio nuts
- 1/3 cup granulated sugar
- 2 tablespoons water
- 2 cups whole milk
- 2 large egg yolks
- 1/3 cup granulated sugar
- 2 tablespoons corn starch
- Pinch of salt
- 1 teaspoon vanilla bean paste
- 2 tablespoons butter room temperature
For the Ice Cream
- 1 14 ounce can of sweet condensed milk
- 1 tablespoon vanilla bean paste
- 2 cups very chilled heavy cream
For the Cherry Stuff
- 1 pound of fresh cherries pitted and halved
- 1/3 cup sugar
- Juice and zest of 1 lemon
For the Chocolate
- 1/4 cup semi sweet chocolate chips
- 2 tablespoons heavy cream
Instructions
For the Pistachio Paste
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Put pistachios in the food processor and pulse until they are in small pieces. Add water and sugar and pulse until combined into a paste
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Transfer paste to a small saucepan over medium heat, add milk and whisk until steamy and hot
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Whisk egg yolks, sugar, cornstarch, and salt
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The mixture will be thick, but keep whisking until smooth
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You need to temper the eggs at this point by adding 1/2 cup of the steaming milk to the egg mixture and whisking to combine. Do it again, then add the entire mixture back into the pistachio-milk mixture
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Whisk constantly over medium heat until thick and bubbly
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Remove from heat and stir in butter and vanilla bean paste until butter is melted
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Pass pudding through a fine mesh strainer
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Transfer to a large bowl and cover with plastic wrap, pressing it onto the top of the pudding to prevent the weird skin situation
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Refrigerate overnight
For the Cherries
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Combine cherries, sugar, zest and lemon juice in a small saucepan over medium heat
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BE CAREFUL! They will overflow, stir and smash until thick-ish, set aside and cool
For the Ice Cream
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Combine condensed milk and vanilla bean paste
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In a stand mixer or using a hand mixer, beat cream on medium for 2-3 minutes, until stiff peaks form
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Fold whipped cream into condensed milk mixture and divide into thirds
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Heat heavy cream in a pot or microwave and pour over chocolate chips, stir to combine
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mix into 1/3 of the ice cream mixture
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Spread into the bottom of a loaf pan
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Mix 1.5 cups pistachio pudding into another third of the ice cream mixture
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Mix the cooled cherry jam mixture into the last third of the ice cream
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Spread the cherry ice cream mixture over the chocolate, then the pistachio on top (or whatever order you want) and wrap securely with plastic wrap. Chill overnight.
No-Churn Ice Cream adapted from Martha Stewart
Pistachio Pudding adapted from Joy the Baker
I have never heard of spumoni before, but what a fun word to say!
I love pistachios though and I have become a little bit obsessed with them since having pistachio gelato in Rome. I could eat that every day.
It is a fun word to say, Dannii! It’s delicious to eat too! Pistachio gelato sounds fantastic! Especially in Rome!
I’ve never heard of spumoni, but I’m sure my husband has (hopefully at least, since he is part italian). But I can totally see why you have loved this your whole life- fantastic layers of delicious fun plus pistachios – LOVE! Even though this is a pain in the rear to make I’m going to surprise Boy and make him some! (How funny if he doesn’t know what this is… can I revoke his Italian card?) Thanks for introducing me to something new!!! Cheers to that! Xo
I’m so surprised that you and so many others have never hear of or never had spumoni! It’s so good and I’ve been having a love affair with it my entire life. I can’t imagine a life without spumoni! We may have to revoke Boy’s Italian card if he either doesn’t know or doesn’t like spumoni. I think the pudding part with the most time consuming part. If you can figure out a better way to make pistachio ice cream it would be easier, since it’s no churn and all. Now the spumoni cheesecake I made was super intense. I’m glad you found something new here on this little ole’ website. I hope you like it and Boy does too!
Believe it or not, I don’t think I’ve ever had spumoni before. But I am totally enthralled by the flavors…and the photos! I don’t care how long it takes…I need this! And I also need a Harvey Wallbanger. Stat.
But you lived in Italy! Don’t they have it there anymore? It comes in many different versions, but this kind is my fave. Thanks for the photo love! Actually, I could use a Harvey Wallbanger stat too! Cheers, friend!
I haven’t had spumoni in… forever! My dad is a big fan and we used to have it all the time, I wonder what happened? Gotta get this back in my life 🙂
OMG! Another spumoni fan! Thank goodness! I was starting to feel alone in the world. If anyone can figure out a vegan version, you can!
I’ve heard of spumoni but have yet to try it. This recipe looks fantastic, though. Cherries and pistachios sound like a wonderful duo. I must try this!
What are you waiting for!?!? Do it, girl!
This looks UNREAL. I’m so glad I stumbled upon your blog this evening!! I’m not a huge ice cream eater, but my boyfriend is, and I’ve been threatening to make him ice cream for a long time. I think the time has come!
Thanks Dani! No churn is totally the way to go and spumoni is soooooo good! It’s so nice to meet you and thanks for stopping by!
This looks like the perfect dessert! I’ve never had spumoni, but I;m very excited to try it! Looks delicious!
Mira, I can’t believe you have made all those beautiful desserts and have never tried spumoni! I think you will like it!
I haven’t heard about spumoni before, but this one looks incredible. Cherries and pistachios sounds like a wonderful combination. I need to make it soon! Happy spumoni weekend my friend!
I’m so glad I can start the spumoni awareness campaign! Thanks Anu!
No-churn ice creams are the best! Spumoni always reminds me of my grandparents, they used to eat it all the time. Love this homemade version, Rachelle!
I’m so happy to find another spumoni fan, Gayle! No-churn sure makes things easier! Thanks!
This ice cream sounds amazing—chocolate, pistachios, and cherries—YUM! I can see why it’s your favorite. I’m swooning over it now!
Girl, don’t pass out! Go make you some spumoni! Thanks! 🙂
wow this flavor is to die for, and the purple color is beautiful, pinned my friend!
Thanks Katalina and thanks for the Pin, friend!
never heard of spumoni before but it reminds me so much of an Ice cream we used to get in India. It would have layers of ice cream and nuts and it was delicious! It looks incredible Rachelle!
Thanks Manali! Come on over and I’ll share some with you!
I’ve never had Spumoni, but I definitely want to now! I love that you used fresh cherries – I really kind of hate maraschino cherries! This looks so pretty and I want some right now. Have a great weekend Rachelle!
Thanks Keri! You have a great weekend too!
Oh my! This sounds amazing!!! Who comes up with all these national days anyway???
Thanks Kathy! I have not idea, but there seems to be one for every single day of the year!
Oh hello sexy bowl of awesome! If I could eat dairy, I’d go STRAIGHT FOR THAT!!!
It’s totally awesome and delicious! I wish you could try it.
LOL! Your family sounds like a lot of fun. 🙂 Can’t make this recipe, but it does look pretty!
Thanks for the compliments, Linda! I’m sorry you can’t make spumoni, but I sure am glad you like my family! 🙂
I’ve never had spumoni before but I absolutely love the sounds and looks of it. Anything with ice cream, chocolate, pistachios and cherry can only be amazing! And no churn too? Heck yes 🙂
Thanks Kelly! You totally have to try spumoni! It’s amazing!
LOL, love your pain-in-the-ass disclosure! 😛 This definitely looks worth it, though! So yummy! And I love that you used fresh cherries, too!!
Hahaha Jess! Just keepin’ it real round these parts! 🙂
This looks gorgeous! All those colours – and seriously, fresh cherries are way better than maraschino – those are too overly sweet anyway 🙂 Anything that’s worth making can be a pain in the ass – this looks absolutely worth it.
I think you’re right, Cristina! It was totally worth it!
I’ve never tried this before, but it looks amazing!
Thanks Jasmine!