Two-Layered Ice-cream Freeze

Two-Layered Ice-cream Freeze Recipe
In this version of spumoni, an Italian ice-cream dessert, use our Vanilla Meringue Cookies recipe or store-bought meringue cookies.


Makes 8 servings

Recipe from

Southern Living

Nutritional Information

Calories 261
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.2 g
Carbohydrate 57 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 130 mg
Calcium 66 mg


2 cups no-sugar-added, fat-free vanilla ice cream, softened
1 (16-ounce) container fat-free frozen whipped topping, thawed and divided
1 teaspoon almond extract
2 cups no-sugar-added fat-free chocolate fudge ice cream, softened
1 1/2 cups fresh or frozen raspberries, thawed
1/4 cup sugar
1 tablespoon lemon juice


Stir together vanilla ice cream, 1/2 cup whipped topping, and almond extract. Spoon mixture into a plastic wrap-lined 2-quart glass bowl, and freeze 15 minutes or until set.

Stir together 1 1/2 cups whipped topping and cookie crumbs; spread evenly over vanilla ice-cream mixture. Freeze 15 minutes.

Stir together chocolate fudge ice cream and 1/2 cup whipped topping. Spread over cookie crumb mixture. Cover and freeze 3 hours or until firm.

Process raspberries in a blender or food processor until smooth. Pour through a fine wire-mesh strainer into a small saucepan, pressing pulp with a wooden spoon; discard seeds. Bring raspberry puree, sugar, and lemon juice to a boil, stirring constantly; cook, stirring constantly, 2 minutes or until sauce is thickened.

Remove ice-cream mixture from freezer. Dip glass bowl in warm water 15 seconds. Invert onto a serving dish, discarding plastic wrap. Cut ice cream into wedges; serve with raspberry sauce and, if desired, remaining whipped topping.

NOTE: For testing purposes only, we used Edy's No Sugar Added Fat Free Ice Cream.

September 2001
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