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James Carrier Photo by: James Carrier

Spumoni Ice Cream Terrine

This pretty spumoni recipe is easy to make. Just soften each kind of ice cream in the microwave on high power (100%) in 5-second intervals until soft enough to spread, but not melting, 5 to 20 seconds.

Sunset SEPTEMBER 2003

  • Yield: Makes 10 to 12 servings


  • 3 cups (1 1/2 pints) strawberry ice cream, softened (see notes)
  • 3 cups (1 1/2 pints) pistachio or toasted almond ice cream, softened (see notes)
  • 3 cups (1 1/2 pints) chocolate ice cream, softened (see notes)


1. Line a 7- by 9-inch loaf pan (9-cup capacity) completely with two or three pieces of plastic wrap, leaving several inches of plastic overhanging on all sides.

2. Spread strawberry ice cream in an even layer in the bottom of lined pan; freeze for 30 minutes. Spread pistachio ice cream in an even layer over strawberry; freeze for 30 minutes. Spread chocolate ice cream in an even layer over pistachio; cover with overhanging plastic wrap and freeze until firm, about 8 hours, or up to 1 week.

3. Unwrap terrine and invert pan over a serving plate. Hold on to plastic wrap and lift off pan. Remove plastic wrap. Return to freezer for up to 2 hours, or serve at once. To serve, cut terrine into 1-inch-thick slices (dip knife in hot water and wipe dry between each slice).

Nutritional Information

Amount per serving
  • Calories: 280
  • Calories from fat: 51%
  • Protein: 4.8g
  • Fat: 16g
  • Saturated fat: 7.7g
  • Carbohydrate: 29g
  • Fiber: 0.2g
  • Sodium: 85mg
  • Cholesterol: 76mg

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Spumoni Ice Cream Terrine Recipe