In my big Italian family, Spumoni is a holiday tradition. If you’re not familiar with this decadent Italian treat, it’s a blend of cherry, pistachio and chocolate ice cream speckled with chunks of candied fruit. Usually the tradition consists of my great aunt and uncle showing up with 1 or 2 small Spumoni ice cream cakes and the rest of us picking at them over the course of the weekend until we can’t bear to eat any more mediocre ice cream. This year I decided to step it up a notch by creating my own Spumoni using Tillamook Oregon Black Cherry Ice Cream with all sorts of treats mixed in. Needless to say, it got gobbled right up and the Spumoni ice cream cakes of the past were not missed!
Spumoni Ice Cream
3 cups Tillamook Oregon Black Cherry Ice Cream
½ cup chopped Maraschino cherries
½ cup shelled, roasted, salted and chopped pistachios
½ cup chopped dark chocolate
1. Place the ice cream in a large mixing bowl and allow it to warm up for about 3 minutes or until it is soft enough to mix.
2. Add the cherries, pistachios, and chocolate, mix to combine.
3. Put the ice cream back in the freezer for 30 minutes to harden before serving.
4. Scoop into bowls and sprinkle some extra chocolate and pistachios on before serving!