Shelly's Recipe

SPUMONI CAKE

Category: Frozen Desserts

25 Oreo cookies, broken into rough pieces
3 tbsp unsalted butter, melted
1 pint cherry ice cream
1 pint pistachio ice cream
1 pint chocolate ice cream
1/2 cup ground amaretti cookies
Maraschino cherries (for garnish)

Preheat the oven to 325. Process the Oreos in a food processor until finely and evenly ground, about 30 seconds. With the machine running, pour the butter through the feed tube and continue to process until the mixture resembles wet sand (you should have about 2 cups).

Transfer 2/3 cup of the crumbs to a 9-inch springform pan. Use the bottom of a measuring cup to press the crumbs into an even layer. Bake until the crust is fragrant and set, 5 to 10 minutes. Cool on a wire rack.

Scoop the cherry ice cream into a large bowl and work to soften. Spread the ice cream evenly over the cooled crust. Sprinkle another 2/3 cup Oreo crumbs over the ice cream and pack them down lightly. Wrap tightly with plastic wrap and freeze until the ice cream is just firm, about 30 minutes. Repeat with the pistachio ice cream and the remaining 2/3 cup of Oreo crumbs, wrap tightly, and freeze for another 30 minutes. Soften the chocolate ice cream, spread evenly in the pan, and smooth the top following the photo. Rewrap the pan tightly with plastic wrap and freeze until firm, about 8 hours.

To serve, run a hot paring knife between the springform pan and the cake, then remove the sides of the pan. Slide a thin metal spatula between the crust and the pan bottom to loosen, then slide the cake onto a serving platter. Press the amaretti cookies onto the sides of the cake and decorate with cherries. Serves 8 to 10

NOTE: Before removing the cake from the springform pan, run your paring knife under hot tap water for 10 seconds or so. The hot knife will slide easily between the cake and the pan, allowing the sides of the pan to come off cleanly.

To Make Ahead: The ice cream cake can be assembled and frozen in the springform pan, wrapped tightly with plastic wrap, for up to 1 week before serving.