Who says ice cream cakes should be relegated to kids’ birthday parties? This Spumoni Ice Cream Cake elevates my favorite childhood dessert to levels I never could have imagined. It is made with layers of crumbled brownies in between three different flavors of ice cream (Pistachio, Black Cherry, and Chocolate), and topped with fresh whipped cream and cherries. When host Alison Hersel of Plumcot Farm first described this recipe, my mouth immediately started watering. It combines all of my favorite dessert aspects– brownies, ice cream, and fresh fruit– in a way that is nothing short of fabulous. I know that it sounds like a lot, but somehow this dessert still manages to be light and chill enough to serve on a summer evening. Plus, your guests won’t be able to stop talking about it for days (at least, that was the case for me!)
This recipe was part of the menu at our Italian-Themed Summer Dinner Party at Plumcot Farm, hosted by Alison Hersel. Scroll on for the recipe card, then get the other recipes from our dinner with Alison and read the full story here!
