Best Crazy Spumoni Recipes

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CRAZY SPUMONI



Crazy Spumoni image

A twist on traditional spumoni created by "The Cooks Must Be Crazy" for Zaar World Tour 4.

Provided by Slatts

Categories     Frozen Desserts

Time 3h

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 quarts vanilla ice cream
10 dried apricots, chopped
3 tablespoons apricot jam
1 almond biscotti, crushed
2 ounces dark chocolate, chopped
2 tablespoons chocolate syrup
1 tablespoon amaretto liqueur
1/4 cup almonds, toasted and chopped
1 teaspoon almond extract

Steps:

  • Use a knife to cut the ice cream into three equal pieces. Place the ice cream in three large mixing bowls to soften slightly.
  • Line a loaf pan with parchment paper or plastic wrap.
  • Mix the dried apricots, apricot preserves, and biscotti with a third of the ice cream and press into the bottom of the loaf pan. Place in freezer while preparing the next layer.
  • Mix the chocolate bar pieces, chocolate syrup, and amaretto with another third of the ice cream. Gently spread on top of the first layer in the loaf pan. Place in freezer while preparing the last layer.
  • Mix the almonds and almond extract with the last of the ice cream. Gently spread the final layer on top of the loaf pan.
  • Allow ice cream to harden in freezer for at least two hours.
  • Remove from loaf pan and slice when ready to serve. Top with a dollop of whipped cream and dust with cocoa powder.

Nutrition Facts : Calories 323.1, Fat 17.3, SaturatedFat 9.4, Cholesterol 43.6, Sodium 115.6, Carbohydrate 39.7, Fiber 3.1, Sugar 30.9, Protein 5.8

CRAZY SPUMONI



Crazy Spumoni image

A twist on traditional spumoni created by "The Cooks Must Be Crazy" for Zaar World Tour 4.

Provided by @MakeItYours

Number Of Ingredients 9

1 1/2 quarts vanilla ice cream
10 dried apricots, chopped
3 tablespoons apricot jam
1 almond biscotti, crushed
2 ounces dark chocolate, chopped
2 tablespoons chocolate syrup
1 tablespoon amaretto liqueur
1/4 cup almonds, toasted and chopped
1 teaspoon almond extract

Steps:

  • Use a knife to cut the ice cream into three equal pieces. Place the ice cream in three large mixing bowls to soften slightly.
  • Line a loaf pan with parchment paper or plastic wrap.
  • Mix the dried apricots, apricot preserves, and biscotti with a third of the ice cream and press into the bottom of the loaf pan. Place in freezer while preparing the next layer.
  • Mix the chocolate bar pieces, chocolate syrup, and amaretto with another third of the ice cream. Gently spread on top of the first layer in the loaf pan. Place in freezer while preparing the last layer.
  • Mix the almonds and almond extract with the last of the ice cream. Gently spread the final layer on top of the loaf pan.
  • Allow ice cream to harden in freezer for at least two hours.
  • Remove from loaf pan and slice when ready to serve. Top with a dollop of whipped cream and dust with cocoa powder.

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