Crazy Spumoni

"A twist on traditional spumoni created by "The Cooks Must Be Crazy" for Zaar World Tour 4."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by diner524 photo by diner524
Ready In:
3hrs
Ingredients:
9
Serves:
8
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ingredients

  • 1 12 quarts vanilla ice cream
  • For first layer

  • 10 dried apricots, chopped
  • 3 tablespoons apricot jam
  • 1 almond biscotti, crushed
  • For second layer

  • 2 ounces dark chocolate, chopped
  • 2 tablespoons chocolate syrup
  • 1 tablespoon amaretto liqueur
  • For third layer

  • 14 cup almonds, toasted and chopped
  • 1 teaspoon almond extract
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directions

  • 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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Reviews

  1. This was definitely crazy . . . Crazy Good! I had to make a few changes: I used raspberry jam instead of apricot, gluten free chocolate chip cookies instead of almond biscotti, and Kahlua instead of amaretto. I had excellent results. I couldn't decide which layer was my favorite. With each bite I kept changing my mind. "No, this one is the best. No, that one is the best!" Thank you for posting. You've got a winner here. Reviewed for ZWT4.
     
  2. Great job, Cooks Must Be Crazy!!! Your team created a very yummy spumoni!! This was SO EASY to put together and LOOKS IMPRESSIVE when you serve it!! I don't enjoy apricots much, so I subbed some organic flash-frozen cherries and red raspberry jam. I kept everything else the same, though, but allowed it to freeze overnight since we weren't going to be ready to eat it until the next day. It came out beautifully! Made for the CAFE ZMAAK Gypsies for ZWT4!!
     
  3. I really enjoyed the ease of your recipe creation. Using ice cream on hand & jazzing it up was a good idea. The only thing I did differently was to add the amaretto to the third layer. I know I will be using this recipe all summer for ice cream mix ins. Made for ZWT4.
     
  4. I really enjoyed this frozen dessert, but admit I did make a substitution for the first layer. I used fresh strawberries and strawberry jam in place of the apricots and used a chocolate almond discotti. I also decreased this to a serving for two. This is full of flavor and I really loved the toasted almonds with all the other flavors. Thanks Cook must be crazy!!! Made for ZWT4.
     
  5. What a fantastic combination of ingredients. I followed the recipe to a T and wouldn't change a thing. Rich, creamy, and delicious!
     
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Tweaks

  1. I loved having the apricots, chocolate, liqueur and almonds all right next to each other. I modified it so I could use up the gelatto experiments I had for when I helped my ZWT4 team (Tastebud Tickling Travellers) work on our recipe. For the apricot layer I used peach gelatto and Filipino sugar cookies (polvoron) and dried apricots and dried peaches, for the second layer I used dulce de leche ice cream (which is sweet with caramel) cocoa powder instead of syrup (which balanced the extra sweetness, and Frangelico instead of amaretto. I used too much Frangelico because I had trouble getting it to set, but it was sooooo tasty I didn't care. For the third layer I used a lightly flavored strawberry gelatto I made and omitted the almond extract since I didn't have any. All in all the main differences I think were just the peach and strawberry in the two layers, but it all still went together really well and was super tasty. It made my simple gelattos that I was getting tired of something special.
     
  2. This was definitely crazy . . . Crazy Good! I had to make a few changes: I used raspberry jam instead of apricot, gluten free chocolate chip cookies instead of almond biscotti, and Kahlua instead of amaretto. I had excellent results. I couldn't decide which layer was my favorite. With each bite I kept changing my mind. "No, this one is the best. No, that one is the best!" Thank you for posting. You've got a winner here. Reviewed for ZWT4.
     
  3. I really enjoyed this frozen dessert, but admit I did make a substitution for the first layer. I used fresh strawberries and strawberry jam in place of the apricots and used a chocolate almond discotti. I also decreased this to a serving for two. This is full of flavor and I really loved the toasted almonds with all the other flavors. Thanks Cook must be crazy!!! Made for ZWT4.
     
  4. The beauty of this recipe is that it is SO adaptable to using other flavours along with the apricot. Since there were three 5 star reviews already, I decided to switch it up a bit to our taste preferences. Used chocolate biscotti instead of almond. Mexican vanilla instead of almond extract. And Starbucks coffee liquor instead of amaretto. It was wonderful!
     

RECIPE SUBMITTED BY

Mmmm food
 
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