| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Inactive: | 20 min |
| Yield: | 6 servings |
Ingredients
- 12 chocolate cookies (recommended: Pepperidge Farm Brownie cookies)
- 1/3 cup cherry fruit spread or jam
- 2 pints pistachio ice cream
Instructions
- Spread the cookies with jam. Scoop ice cream onto 6 cookies, top with 6 more and press down lightly. Wrap the sandwiches and freeze.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 284 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 1 g |
| Sugar | 32 g |
| Protein | 4 g |
| Cholesterol | 39 mg |
| Sodium | 146 mg |
Reviews
Is this really a recipe? Take store bought cookies, spread jelly on them, add ice cream and put a cookie on top?? Does anyone really need to follow a recipe to this? Also, I wonder if Rachel Ray has ever had spumoni. Lame.
I’M NOT SURE WHY SHE CALLS THESE SPUMONI ICE CREAM CAKES BUT USES PISTACHIO ICE CREAM BECAUSE SPUMONI IS A SEPARATE FLAVOR ALTHOGETHER. THAT SAID, I HAD A HECK OF A TIME FINDING PISTACHIO. HAD TO GO TO THREE STORES BUT IT WAS WORTH IT. LIKE RACHEL, I DON’T BAKE AND THESE WERE SO QUICK AND REALLY REALLY YUMMY. THE COOKIES (AND THE ICE CREAM – BEN AND JERRY’S x 2) ARE PRETTY EXPENSIVE ($4.99 AND YOU NEED TWO BAGS) I LUCKED OUT AND GOT THEM ON SALE FOR $2.99. BUT WORTH IT IN MY OPINION.
I made these on the night before a family gathering when I didn’t want to bother with a difficult dessert for so many people. I used cookies and cream icecream and strawberry fruit spread (like preserves). Obviously easy to make … a bit messy as the icecream started to melt a bit … so you have to work fast to put these together. But the next day, when I pulled them out of the freezer when it was time for dessert, I simply placed them all on a tray and took the tray around so my guests could grab them and eat them immediately. I made one for each guest, but that wasn’t enough! Make a few extras to keep in the freezer, just in case! I would definitely make these again. Also great to make ahead and just keep in the freezer for those periodic sweet-tooth cravings.