Spumoni, but make it a sundae. We’re layering hot fudge, a scoop of vanilla ice cream, silky pistachio butter you made yourself, a boozy cherry sauce spiked with amaretto, and a big cloud of whipped cream on top. It’s nostalgic, a little over-the-top, and exactly what summer ordered.
Table of Contents
- Itsy Bitsy Teenie Weenie Sundaes
- Everything you need to make this recipe
- How to make these Spumoni Sundaes
- Servings and pairings
- Storage and make ahead tips
- Recipe FAQs
- Want more dessert recipes?
- Spumoni Sundaes Recipe
Itsy Bitsy Teenie Weenie Sundaes
The classic spumoni trio: chocolate, cherry, pistachio. Decadent, nutty, a little tart and honestly, an elite flavor combo. This is my take: think vanilla ice cream as the base, hot fudge, boozy cherry sauce, creamy pistachio butter, and a big swoop of whipped cream. Pistachios show up twice (as they should): blended into a smooth, creamy drizzle and sprinkled on top for crunch. It’s hot and cold, soft and crunchy, tart and decadent — a textural fever dream in sundae form.
Spumoni originated in southern Italy, but it really found its groove with Italian immigrants in the U.S., especially in places like New York and Chicago. Traditionally, it’s a molded dessert made with layers of chocolate, cherry, and pistachio ice creams, often with candied fruit and nuts swirled in for texture. Think of it as the stylish, Italian ancestor of Neapolitan — but with way more personality.
Everything you need to make this recipe
This one’s semi-homemade, meaning you’re making the fun stuff (hi, pistachio butter and cherry sauce) and grabbing the rest from the store. I’ve linked some fave brands below if you want to go all in.
- Frozen cherries + Amaretto + cornstarch + water: This cherry sauce is a quick stovetop situation — just cook it down until glossy and jammy. Use fresh cherries if they’re in season (bonus points for cuteness as garnish).
- Pistachios + oil: The pistachio butter is the star of this whole sundae and dangerously spoonable on its own. Roast your pistachios, blend ’em with a bit of oil until creamy, and you’re golden. Save a handful to chop up for crunchy topping action.
- Hot fudge: Buy the good stuff. I love Schlotterbeck & Foss or Mitchell’s (Cleveland locals, you know). Warm it up and pour generously.
- Vanilla ice cream: Keep it classic. Strauss and Van Leeuwen are both top-tier, but honestly, use whatever makes you happy.
- Whipped cream: Sure, you could whip your own cream, but honestly? The canned stuff never misses. It’s nostalgic, fun to use, and absolutely gets the job done — zero shame, full send.
Kitchen equipment needed:
- saucepan + stirring spoon
- baking sheet
- blender or food processor
- cute little sundae glasses for serving
How to make these Spumoni Sundaes
1. Make the amaretto cherry sauce
Toss everything in a saucepan, stir, and let it simmer until thick and glossy. That’s it. No stress, no fuss — just a boozy, jammy dream of a sauce.
2. Make the pistachio butter
Toast the pistachios to wake them up a bit, then blitz in a blender or food processor with a splash of oil until you’ve got a creamy, drizzly situation. Try not to eat it all straight from the jar.
4. Assemble
Drizzle warm fudge into your bowl (go heavy), scoop in the vanilla ice cream, spoon over cherry sauce, and swirl on that pistachio butter. Top with whipped cream and a sprinkle of chopped pistachios. Done and done.
Servings and pairings
These sundaes don’t need a drink, but if you’re feeling extra: an Amaretto Sour or a bubbly Amaretto Spritz would be very on-brand. Coffee also works — whether it’s a neat espresso, an iced latte, or spiked into a cocktail (hello, Espresso Martini energy).
Perfect as a low-effort flex at your next summer dinner party, or honestly, just as a Tuesday night treat when you want something cold, crunchy, and a little bit boozy.
Storage and make ahead tips
Both the amaretto cherries and pistachio butter can be made ahead — and honestly, you should. Aim to prep them at least a couple hours before serving so the cherry sauce has time to cool. The cherries will hang out in the fridge for up to a week, no problem. As for the pistachio butter, it’s good at room temp for about a week, or stash it in the fridge for up to a month. Just bring it back to room temp before using so it’s nice and drizzly.
Recipe FAQs
Can I use store-bought pistachio butter or cherry sauce instead?
Totally. If you're in a pinch (or just not in the mood to break out the blender), go ahead and use a good-quality pistachio butter or cherry preserves. It won’t be exactly the same, but it’ll still be delicious.
What’s the best way to serve these for a crowd?
Set up a sundae bar. Make the cherry sauce and pistachio butter ahead, then let everyone build their own bowl with all the fixings. Bonus points for adding extra toppings like crushed amaretti cookies, chocolate shavings, or boozy whipped cream.
Can I make this without alcohol?
For sure. Just skip the amaretto and sub ¼ cup maple syrup and 1 teaspoon almond extract to give you that similar amaretto vibe. You’ll still get that sweet-tart cherry flavor without the booze.
Want more dessert recipes?
Here are a few of my recent, favorite dessert recipes from the blog — perfect for backyard hangs, dinner parties, or those “just because it’s hot” kind of nights.
If you make this, tag me on Pinterest or Instagram so I can see it — few things bring me more joy than scrolling through and spotting what you’ve cooked.
Questions? Comments? Reviews? Leave them below. This is the best way to reach me, and yes, I actually read them.
Xoxo, Lee
Print
Spumoni Sundaes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
Description
Spumoni, but make it a sundae. We’re layering hot fudge, a scoop of your vanilla ice cream, silky pistachio butter you made yourself, a boozy cherry sauce spiked with amaretto, and a big cloud of whipped cream on top. It’s nostalgic, a little over-the-top, and exactly what summer ordered.
Ingredients
- 1 lb frozen cherries or fresh cherries (pits removed)
- ⅓ cup Amaretto
- 2 tbsp water
- ½ tbsp cornstarch
- 1 cup shelled unsalted pistachios, divided
- 1 tsp neutral oil as needed (avocado oil or olive oil work fine)
- ½ cup hot fudge
- 1 pint vanilla ice cream
- 1 can whipped cream
- fresh cherries for garnish (optional)
Instructions
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Make the amaretto cherry sauce: In a small saucepan over low heat, add the frozen cherries and water. Cook until the cherries are thawed and starting to break down (if you’re using fresh cherries, just add straight to the pan — no need to defrost, obviously). Turn the heat up to medium-high, then stir in the amaretto and cornstarch. Bring to a gentle boil, then reduce the heat and let it simmer for about 5 minutes, until the sauce thickens and gets glossy. Remove from heat and let it cool completely — it’ll thicken more as it sits.
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Make the pistachio butter: Preheat your oven to 325°F. Spread ¾ cup of pistachios on a baking sheet and roast for 5–10 minutes. While those are toasting, finely chop the remaining ¼ cup of pistachios and set them aside for garnish. Once the roasted pistachios are out of the oven, toss them straight into a blender or food processor. Blend until the nuts turn into a powder and start clumping together. Add a few drops of neutral oil to help it smooth out into a thick, creamy butter. Pour into a jar and try not to eat it all with a spoon.
- Assemble: Warm up your hot fudge, then spoon some around the inside of your sundae glass. Add a big scoop of vanilla ice cream, then top with a spoonful of cherry sauce, a drizzle of pistachio butter, whipped cream, a sprinkle of chopped pistachios, and a cherry on top. Dive in!
Notes
Hot fudge recommendations: Schlotterbeck & Foss or Mitchell’s
Ice cream recommendations: Strauss or Van Leeuwen
Amaretto replacement: Substitute ¼ cup maple syrup and 1 teaspoon almond extract to give you that similar amaretto vibe.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Stovetop + Oven
Nutrition
- Calories: 410
- Sugar: 33g
- Sodium: 46mg
- Fat: 21g
- Saturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 33mg
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