Looking for a dessert that you can prepare in advance to surprise your guests? Look no further, this spumoni version of a pan-fried ice cream. With all the ingredients of a good ice cream: two delicious ice cream flavors, a rich chocolate ganache, crunchy chopped nuts, whipped cream, cherries and the must-have chocolate sugar cone and pistachio bark, this fabulous chocolate dessert is ready to cut into easy-to-serve portions.
YIELDS: 8 – 10 serving(s)
PREP TIME: 15 mins
TOTAL TIME: 3 hrs
Ingredients :
FOR THE CRUST:
- Cooking spray
- 1 c. (4 oz.) shelled pistachios
- 1/4 c. granulated sugar
- 1 (5 oz.) package chocolate sugar cones, broken into 1-inch pieces
- 1/2 c. salted butter, melted
FOR THE FILLING:
- 2/3 c. (4 oz.) semisweet chocolate chips
- 1/2 c. heavy whipping cream
- 2 pt. pistachio ice cream
- 2 pt. cherry ice cream
FOR THE TOPPING:
- 2 c. sweetened whipped cream
- 1 c. fresh cherries, pitted
- 1/4 c. chopped shelled roasted pistachios
- Shaved chocolate
Directions :
- 1For the crust: Preheat the oven to 325℉. Spray a 13-by-9-inch quarter-sheet pan with cooking spray and line with parchment paper.
- 2In the work bowl of a food processor, add the pistachios and sugar and pulse until a few big pieces remain. Do not over process, or the mixture will turn into butter! Add the sugar cones and pulse until crushed, with a few rice-sized pieces remaining. Scrape the bottom and sides of the processor bowl. Add the butter and pulse until well combined.
- 3Evenly press the mixture into the bottom and up the sides of the prepared pan. Bake until set and fragrant, 13 to 15 minutes. Allow the crust to cool completely in the pan on a wire rack.
- 4For the filling: Place the chocolate into a medium heat-proof bowl. In a microwave-safe measuring cup, heat the heavy cream in the microwave in 15-second increments until steaming, 1 to 2 minutes. Pour the steaming cream over the chocolate. Allow the chocolate to sit for 2 minutes before stirring until smooth.
- 5Pour the chocolate over the cooled crust, spreading evenly over the bottom. Freeze until solid, about 15 minutes.
- 6Using a 1 ½ to 2 tablespoon cookie scoop, scoop the pistachio and cherry ice cream in an alternating pattern (if the ice cream is softening too fast to complete the pattern, put the ice cream and the sheet pan in the freezer until firm, then continue to scoop.) Freeze until solid, 2 hours.
- 7For the topping: Top the sheet pan sundae with whipped cream, cherries, pistachios, and chocolate shavings.
