My Version of Spumoni
1/2 gallon (2 quarts) Vanilla Ice cream, divided (recipe below)
1 recipe My Favorite Whipped Creme, divided
1 pint of fresh strawberries, or frozen Cherries
Truffles recipe (leaving out nut butter, made but still liquid)
1 large bread pan lined with plastic wrap
The Vanilla ice cream can be freshly made or frozen and then slightly softened. Take half of it and mix with half of My Favorite Whipped Creme. Wash and take the tops off all the strawberries and pulse in blender or food processor. Add to the ice/whipped cream mixture. Pour into bread pan freeze until firm. For the next layer take the other quart of vanilla ice cream and the rest of the whipped cream and mix together. Then take the liquid truffle recipe and slowly pour and then stir so it will harden into little truffle flecks in the ice cream. I did not use the entire batch of truffles I used the rest to make "Chocolate" Dipped Strawberries! Also I used natural peanut butter instead of the almond butter in this recipe cause I wanted a kind of peanut butter/chocolate flavor. It will be good either way though! But feel free to do whatever you want! Take your bread pan with the Strawberry layer out of the freezer and add the Truffle layer on top. Freeze until firm let soften a little before turning onto a platter, slicing, and serving! Makes a pretty, tasty, dessert that EVERYONE will love!
Note: You could put cherries in the place of the strawberries and add a pistachio layer it would be a little more authentic! ;) Also the ice cream recipe makes more than 1/2 gallon so you will have some left over! That's great news isn't it! ;)