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Italian Spumoni Towers

Recipe information

  • Yield

    serves 3

Ingredients

12 slices store-bought pound cake (each 1/4 to 1/2 inch thick)
1 pint chocolate ice cream
1 pint pistachio ice cream
1 pint strawberry or cherry ice cream
Chocolate sauce

Preparation

  1. Using a round cookie cutter or small can, trim the sliced pound cake into disks. Layer, starting with a slice of pound cake, then a small scoop of chocolate ice cream, a slice of pound cake, then pistachio ice cream, a slice of pound cake, and strawberry ice cream, finishing with a slice of pound cake to form spumoni towers. Individually wrap and freeze to set. To serve, place on a rack set over a baking sheet, and pour sauce over top to cover. Transfer to dessert plates and serve.

Rachael Ray's Look + Cook
TagsDessertFrozen DessertNut FreeEasyNo-CookCookbooks
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