Skip to main content
Epicurious

Italian Spumoni Towers

Recipe information

  • Yield

    serves 3

Ingredients

12 slices store-bought pound cake (each 1/4 to 1/2 inch thick)
1 pint chocolate ice cream
1 pint pistachio ice cream
1 pint strawberry or cherry ice cream
Chocolate sauce

Preparation

  1. Using a round cookie cutter or small can, trim the sliced pound cake into disks. Layer, starting with a slice of pound cake, then a small scoop of chocolate ice cream, a slice of pound cake, then pistachio ice cream, a slice of pound cake, and strawberry ice cream, finishing with a slice of pound cake to form spumoni towers. Individually wrap and freeze to set. To serve, place on a rack set over a baking sheet, and pour sauce over top to cover. Transfer to dessert plates and serve.

Rachael Ray's Look + Cook
TagsDessertFrozen DessertNut FreeEasyNo-CookCookbooks
Read More
Kung Pao Chicken
The salty, sweet, sour, spicy flavors of classic kung pao are easy to create at home. Let this recipe show you how.
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Chocolate Pie
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Double-Tomato Focaccia
This no-knead knockout gets its punch from tomatoes in two different ways.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.