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Spumoni Gelato Bombe Recipe

A delightful fusion of Italian heritage and culinary creativity, the Spumoni Gelato Bombe is a layered frozen dessert that combines different flavors of gelato into a beautiful and tantalizing treat. This recipe is not just about creating a dessert, but a piece of edible art that will impress your guests and satisfy your sweet cravings.


Photos of Spumoni Gelato Bombe Recipe

The unique ingredients that you might not usually find in your pantry are the cornstarch and pistachios. Cornstarch, used in all three flavors of gelato, is a thickening agent that gives the gelato its creamy consistency. Pistachios are used in the pistachio gelato to give it a distinct, nutty flavor. When going to the supermarket, make sure to look for salted pistachios and avoid the unsalted ones for this recipe.

Key Ingredients for Spumoni Gelato Bombe

Granulated sugar: Used to sweeten all three gelato flavors.

Cornstarch: A thickening agent that lends a creamy texture to the gelato.

Whole milk: Provides the base for the gelato.

Heavy whipping cream: Adds richness and creaminess to the gelato.

Strawberries: Pureed to make strawberry gelato.

Cranberry blend juice concentrate: Adds tanginess to the strawberry gelato.

Salted pistachios: Ground and used in the pistachio gelato for a distinct flavor.

Almond extract: Enhances the flavor of the pistachio gelato.

Semi-sweet chocolate chips: Melted down to create the base for the chocolate gelato.

One reader, Bonnibelle Murry says:

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This spumoni gelato bombe recipe is a showstopper! The layers of strawberry, pistachio, and chocolate gelato create a delightful flavor explosion. The process may take time, but the end result is worth it. It's a perfect dessert for special occasions, and the flavors are simply divine.

Bonnibelle Murry

Mastering the Techniques for Spumoni Gelato Bombe

How to prepare the gelato base: This involves cooking the gelato base over medium heat, stirring constantly, until it thickens and gently boils. It is important to allow it to gently boil for about 30 seconds, stirring constantly.

How to soften the gelato: To soften the gelato, it can be left at room temperature for about 10 minutes or microwaved for several seconds until it is slightly soft but still holding its shape.

How to layer the gelato in the loaf pan: After softening the gelato, spoon the mixture into a loaf pan to create even layers, smoothing each layer before covering with plastic wrap and freezing.

How to unmold the bombe: To unmold the bombe, the loaf pan can be dipped in hot water or hot water can be run along the edges, being careful not to get water in the pan. Then, the bombe can be lifted out using the overhang of parchment and inverted onto a plate or cutting board.

How to slice the spumoni gelato bombe: When slicing the spumoni gelato bombe, it is important to use a sharp knife that has been run under hot water to ensure clean cuts.

How To Make Spumoni Gelato Bombe

Delight in this spumoni gelato bombe, with layers of pistachio, strawberry, and chocolate ice cream that complement each other in color and taste.

Preparation: 1 hour 30 minutes
Cooking: 20 minutes
Freeze and Rest Time: 7 hours 40 minutes
Total: 9 hours 30 minutes



For Strawberry Gelato:

  • 1cupgranulated sugar
  • tbspcornstarch
  • cupswhole milk
  • 1cupheavy whipping cream
  • 1lbfresh strawberries
  • 1tbspfrozen cranberry blend juice concentrate,optional, for added color

For Pistachio Gelato:

  • 1cupsalted pistachios,shelled
  • ¾cupgranulated sugar,divided
  • 2tbspcornstarch
  • 2cupswhole milk
  • 1cupheavy whipping cream
  • ¼tspalmond extract
  • 3dropsgreen food coloring,optional

For Chocolate Gelato:

  • ½cupgranulated sugar
  • 2tbspcornstarch
  • 2cupswhole milk
  • 1cupheavy whipping cream
  • 1cupsemi-sweet chocolate chips


  1. Butter a loaf pan then line with parchment paper or wax paper, one paper going along the width and one along the length. Leave a generous overhang of paper on all sides.

  2. Remove strawberry gelato from the freezer and allow to soften about 10 minutes, or microwave for several seconds till slightly soft but still holding its shape.

  3. Stir gelato and spoon mixture into a loaf pan, enough to make a 1-inch layer. Smooth evenly and cover with plastic wrap. Freeze for 30 minutes.

  4. Repeat step 2 for the pistachio gelato, then spoon a 1-inch layer over the frozen strawberry. Smooth, cover with plastic, and freeze for another 30 minutes.

  5. Repeat step 2 for the chocolate gelato, then spoon a 1-inch layer over the frozen pistachio layer.

  6. Cover with plastic layer and freeze for 3 hours until completely hardened.

  7. Unmold the bombe by dipping the pan in hot water or running hot water along edges being careful not to get water in the pan.

  8. Lift bombe out using the overhang of parchment. Remove plastic wrap covering and invert onto a plate or cutting board.

  9. Run a sharp knife under hot water and slice spumoni gelato bombe into servings.

Strawberry Gelato:

  1. Whisk together sugar and cornstarch in a medium saucepan until blended. Stir in milk and cream. Cook over medium heat, stirring constantly, until gelato thickens and it begins to gently boil. Allow to gently boil about 30 seconds stirring constantly.

  2. Strain mixture into a bowl. Cover with plastic wrap pressing directly against the surface of the gelato to prevent a skin from forming. Refrigerate until completely cool, about 3 hours.

  3. Puree strawberries in a food processor until completely pureed. Force pureed strawberries through a mesh strainer into the gelato and whisk. Stir in juice concentrate, if using.

  4. Process gelato in an ice cream maker according to manufactures directions. Transfer mixture to an airtight container. Freeze until firm.

Pistachio Gelato:

  1. Finely grind pistachios with ¼ cup of sugar in a food processor, being careful not to turn the mixture into pistachio butter. Set aside.

  2. In a medium saucepan whisk together cornstarch and ½ cup of granulated sugar until well blended. Stir in milk and cream.

  3. Add finely ground pistachio mixture. Cook over medium heat, stirring constantly until gelato thickens and begins to gently boil. Allow to gently boil about 30 seconds, stirring constantly.

  4. Remove from heat, stir in almond extract and green food coloring, if using. Pour mixture into a bowl and cover with plastic wrap pressing directly against the surface of the gelato to prevent a skin from forming.

  5. Refrigerate until cool for at least 3 hours. Once completely cooled, process gelato in an ice cream maker according to the manufacturer’s directions.

  6. Transfer mixture to an airtight container. Freeze until firm.

Chocolate Gelato:

  1. In a medium pan whisk together sugar and cornstarch until well blended. Stir in milk and cream, then add chocolate chips.

  2. Cook over medium heat, stirring constantly until the mixture begins to thicken and gently boil. Allow to gently boil about 30 seconds.

  3. Remove from heat. Pour mixture into a bowl, cover with plastic wrap pressing directly against the surface of the gelato to prevent a skin from forming.

  4. Chill for at least 3 hours until completely cooled. Once cooled, process gelato in an ice cream maker according to the manufacturer’s directions.

  5. Transfer gelato to an airtight container. Freeze until firm.


  • Calories: 861.82kcal
  • Fat: 52.12g
  • Saturated Fat: 28.39g
  • Monounsaturated Fat: 16.74g
  • Polyunsaturated Fat: 3.97g
  • Carbohydrates: 95.24g
  • Fiber: 4.09g
  • Sugar: 82.89g
  • Protein: 11.54g
  • Cholesterol: 139.05mg
  • Sodium: 110.32mg
  • Calcium: 280.48mg
  • Potassium: 613.89mg
  • Iron: 1.65mg
  • Vitamin A: 447.80µg
  • Vitamin C: 34.85mg

Pro Tip for Perfecting Your Spumoni Gelato Bombe

When making your spumoni gelato bombe, it's crucial to ensure each layer is fully frozen before adding the next. This prevents the flavors from blending into each other and maintains the distinct layers of strawberry, pistachio, and chocolate gelato. Also, when making your own gelato, remember to stir the mixture constantly while it's cooking to prevent it from burning or sticking to the bottom of the pan. Lastly, when unmolding the bombe, be careful not to let the hot water get into the pan as it can melt the gelato.

Time-Saving Tips for Making Spumoni Gelato Bombe Recipe

Prepare the ingredients: Gather all the necessary ingredients and measure them out before starting to make the gelato bombe. This will help streamline the process and prevent any last-minute scrambling for items.

Use store-bought gelato: To save time, consider using store-bought gelato in place of making each flavor from scratch. This can significantly cut down on preparation time while still yielding delicious results.

Chill the gelato mixtures simultaneously: After preparing the gelato mixtures, chill them simultaneously in the refrigerator to expedite the cooling process. This can help reduce the overall waiting time before churning the gelato.

Opt for pre-made chocolate sauce: Instead of making the chocolate gelato from scratch, consider using a high-quality pre-made chocolate sauce or gelato as a time-saving alternative.

Pre-slice the gelato bombe: Consider pre-slicing the gelato bombe into individual servings before freezing. This can save time when serving and ensure easy portioning.

Substitute Ingredients For Spumoni Gelato Bombe Recipe

  • granulated sugar - Substitute with coconut sugar: Coconut sugar can be used as a natural sweetener with a slightly caramel-like flavor, and it is a suitable substitute for granulated sugar in gelato recipes.

  • whole milk - Substitute with coconut milk: Coconut milk can be used as a dairy-free alternative, providing a creamy texture and a hint of coconut flavor to the gelato.

  • heavy whipping cream - Substitute with coconut cream: Coconut cream can be used as a non-dairy alternative to heavy whipping cream, adding richness and a subtle coconut taste to the gelato.

  • fresh strawberries - Substitute with frozen strawberries: Frozen strawberries can be used as a convenient alternative to fresh ones, especially when they are not in season, and they can be easily blended into the gelato mixture.

  • pistachios - Substitute with almonds: Almonds can be used as a substitute for pistachios, providing a similar nutty flavor and texture to the pistachio gelato.

  • semi-sweet chocolate chips - Substitute with cocoa powder: Cocoa powder can be used as a substitute for chocolate chips, adding a rich chocolate flavor to the gelato without the added texture of chocolate chips.

Presenting Your Spumoni Gelato Bombe

  1. Elevate the plating: When presenting the spumoni gelato bombe, focus on creating a visually stunning presentation. Use a round mold to shape the gelato into a perfect dome, and carefully unmold it onto the serving plate for a clean and elegant presentation.

  2. Garnish with fresh berries: Add a pop of color and freshness to the plate by garnishing the spumoni gelato bombe with a selection of fresh berries such as raspberries, blueberries, and sliced strawberries. This adds a vibrant and inviting touch to the dessert.

  3. Drizzle with chocolate sauce: Create an artful drizzle of rich chocolate sauce on the plate to add a touch of decadence to the presentation. Use a small squeeze bottle or a spoon to create elegant swirls of chocolate around the spumoni gelato bombe.

  4. Add a sprinkle of crushed pistachios: For a final touch, sprinkle a small amount of finely crushed pistachios around the plate to add a subtle crunch and a hint of nuttiness to complement the flavors of the spumoni gelato bombe.

  5. Serve with a tuile: Accompany the spumoni gelato bombe with a delicate tuile, shaped into a fan or a curl, to add a crisp and elegant element to the presentation. The tuile can be flavored with a hint of almond or citrus to complement the gelato flavors.

  6. Dust with powdered sugar: Before serving, lightly dust the plate with a fine sprinkle of powdered sugar to add a touch of elegance and a hint of sweetness to the presentation of the spumoni gelato bombe.

Essential Tools for Making Spumoni Gelato Bombe

  • Loaf pan: A deep, narrow, rectangular pan used for baking bread, cakes, and other desserts.
  • Parchment paper or wax paper: Used for lining pans to prevent sticking and for easy removal of baked goods.
  • Plastic wrap: Used to cover and protect food, preventing air exposure and maintaining freshness.
  • Sharp knife: Essential for cutting and slicing ingredients with precision.
  • Food processor: A versatile kitchen appliance used for chopping, blending, and pureeing ingredients.
  • Mesh strainer: A fine, woven sieve used for straining and separating solids from liquids.
  • Ice cream maker: A machine used to churn and freeze ice cream, gelato, and sorbet.
  • Airtight container: Used for storing and preserving food, keeping it fresh for longer periods.
  • Saucepan: A deep cooking pan with a long handle and a lid, used for making sauces, boiling liquids, and cooking small quantities of food.
  • Mixing bowl: Essential for combining and mixing ingredients during food preparation.
  • Whisk: A kitchen utensil used for blending, whipping, and beating ingredients together.
  • Cutting board: Used as a surface for cutting, slicing, and preparing food items.
  • Plate or cutting board: Used for serving and presenting food, as well as for cutting and preparing ingredients.
  • Ice cream scoop: A specialized utensil used for scooping and serving frozen desserts.

Storing and Freezing Your Spumoni Gelato Bombe Creation

  • Once the spumoni gelato bombe is completely frozen, wrap it tightly in plastic wrap, ensuring that no air pockets remain. This will help prevent freezer burn and maintain the bombe's texture and flavor.

  • For extra protection, wrap the plastic-covered bombe in a layer of aluminum foil. This will provide an additional barrier against freezer burn and help keep the bombe fresh for longer.

  • Label the wrapped bombe with the date it was made and the contents, so you can easily keep track of how long it has been in the freezer.

  • Place the wrapped and labeled bombe in the coldest part of your freezer, typically the back. Avoid storing it in the door, as temperature fluctuations from opening and closing can affect the quality of the bombe.

  • The spumoni gelato bombe can be stored in the freezer for up to 2 weeks. After that, the quality may start to deteriorate, and ice crystals may form on the surface.

  • When you're ready to serve the bombe, remove it from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly. This will make it easier to slice and serve.

  • If you have any leftover bombe, wrap the remaining portion tightly in plastic wrap and return it to the freezer immediately. Consume the leftovers within a week for the best quality and flavor.

Fascinating Facts About Spumoni Gelato Bombe

Spumoni gelato is a traditional Italian dessert made with layers of different flavored gelato, typically chocolate, pistachio, and cherry. It is often mixed with nuts and candied fruits. This frozen treat is a popular dessert in Italy and is enjoyed around the world.

Is Making Spumoni Gelato Bombe at Home Cost-Effective?

The cost-effectiveness of this spumoni gelato bombe recipe largely depends on the availability and cost of ingredients. While the use of fresh strawberries, pistachios, and chocolate chips may elevate the cost, the yield of the recipe and the ability to customize flavors can provide value. The approximate cost for a household of 4 people may range from $25-$30. Considering the labor-intensive nature of creating three distinct gelato flavors and the impressive presentation of the final bombe, the overall verdict for this recipe would be an 8 out of 10.

Is Spumoni Gelato Bombe Healthy or Unhealthy?

The spumoni gelato bombe recipe, while undeniably delicious, is not particularly healthy. Here's why:

  • High sugar content: Each gelato layer contains a significant amount of granulated sugar, which can contribute to obesity, diabetes, and other health issues when consumed in excess.
  • Heavy cream and whole milk: These dairy products are high in saturated fats, which can raise LDL (bad) cholesterol levels and increase the risk of heart disease.
  • Lack of nutrients: The recipe is primarily composed of sugar, dairy, and flavoring ingredients, offering little in terms of essential vitamins, minerals, or fiber.

To make this recipe healthier, consider the following suggestions:

  • Reduce the sugar content by using natural sweeteners like honey, maple syrup, or dates, which offer some nutritional benefits alongside their sweetness
  • Replace some of the heavy cream with low-fat milk or yogurt to decrease the saturated fat content while maintaining a creamy texture
  • Incorporate more fruit, such as adding a layer of pureed banana or mango, to boost the recipe's fiber and nutrient content
  • Use dark chocolate instead of semi-sweet chocolate chips in the chocolate gelato layer, as dark chocolate contains more antioxidants and less sugar
  • Experiment with plant-based milk alternatives, such as almond or coconut milk, to create a dairy-free version that may be easier to digest for some individuals

Editor's Take on the Spumoni Gelato Bombe Recipe

The Spumoni Gelato Bombe recipe is a delightful and visually stunning dessert. The layering of strawberry, pistachio, and chocolate gelato creates a harmonious blend of flavors and textures. The methodical process of layering and freezing results in a beautiful, multi-colored bombe that is sure to impress. The use of fresh strawberries, salted pistachios, and quality chocolate elevates the flavors, making this a sophisticated and indulgent treat. The detailed instructions ensure a successful outcome, and the individual gelato recipes are versatile and can be enjoyed on their own. Overall, this recipe offers a delightful and impressive dessert experience.

Enhance Your Spumoni Gelato Bombe Recipe with These Unique Side Dishes:

Garlic Mashed Potatoes: Create a creamy and flavorful garlic mashed potatoes to complement the rich and indulgent spumoni gelato bombe.
Grilled Asparagus: Serve up some tender and charred grilled asparagus to add a touch of freshness and crunch to the spumoni gelato bombe.
Fruit Salad: Prepare a colorful and refreshing fruit salad with a variety of fresh fruits to contrast the sweetness of the spumoni gelato bombe.
Tomato Basil Bruschetta: Whip up a zesty and herbaceous tomato basil bruschetta to provide a savory and tangy element to balance the sweetness of the spumoni gelato bombe.

Delightful Alternatives to Spumoni Gelato Bombe

Mango Sticky Rice: This Thai dessert is a delicious combination of sweet sticky rice, ripe mango slices, and a creamy coconut sauce.
Beef Stroganoff: A classic Russian dish made with tender strips of beef, onions, mushrooms, and a rich sour cream sauce, served over egg noodles.
Caprese Salad: A simple and refreshing Italian salad made with ripe tomatoes, fresh mozzarella, basil leaves, and a drizzle of balsamic glaze.
Chicken Alfredo Pasta: Indulge in a creamy and comforting pasta dish with tender pieces of chicken, al dente fettuccine, and a rich Alfredo sauce.
Berry Parfait: Layered dessert made with creamy yogurt, fresh berries, and crunchy granola for a delightful and healthy treat.

Appetizers and Main Courses to Serve with Spumoni Gelato Bombe Recipe

Stuffed Mushrooms: Impress your guests with these savory and indulgent stuffed mushrooms. The combination of creamy cheese, flavorful herbs, and earthy mushrooms will leave everyone wanting more.
Bruschetta: Elevate your appetizer game with these delicious bruschetta bites. The crispy bread, tangy tomatoes, and fragrant basil come together for a burst of fresh flavors in every bite.
Main Courses:
Chicken Alfredo: Create a creamy and indulgent pasta dish that combines tender chicken with a rich and flavorful Alfredo sauce. Serve it over fettuccine for a classic and satisfying meal.
Beef Stroganoff: Whip up a comforting and hearty dish featuring tender strips of beef in a creamy mushroom sauce. Pair it with buttery egg noodles for a delicious and filling dinner option.

Why trust this Spumoni Gelato Bombe Recipe:

This recipe offers a delightful twist on the classic spumoni gelato bombe, featuring fresh strawberries, salted pistachios, and semi-sweet chocolate chips. Each gelato layer is carefully crafted with attention to detail, ensuring a harmonious blend of flavors and textures. The use of whole milk and heavy whipping cream guarantees a rich and creamy consistency, while the incorporation of almond extract and cranberry blend juice concentrate adds depth and complexity to the gelato. With meticulous instructions and quality ingredients, this recipe promises a decadent and satisfying dessert experience.

Share your thoughts and experiences with making this Spumoni Gelato Bombe recipe in the Baking and Desserts forum section. We'd love to hear how it turned out for you and any creative twists you might have added!
How long does it take to make the spumoni gelato bombe?
The entire process of making the spumoni gelato bombe, including freezing time, takes about 6-7 hours. This includes preparing and freezing each layer of gelato and allowing the bombe to set in the freezer.
Can I make the gelato layers in advance?
Yes, you can make the gelato layers in advance. You can prepare each flavor of gelato a day or two before assembling the spumoni gelato bombe. Just make sure to store each flavor in an airtight container in the freezer until you're ready to assemble the bombe.
Can I use store-bought gelato instead of making it from scratch?
Absolutely! If you're short on time or prefer the convenience, you can use store-bought gelato in place of homemade gelato for each layer. Just make sure to choose high-quality gelato for the best flavor.
Can I customize the flavors of the gelato layers?
Of course! You can get creative and customize the flavors of the gelato layers to suit your preferences. Consider using different fruits, nuts, or even adding extracts to create unique flavor combinations.
How should I store the spumoni gelato bombe if I have leftovers?
If you have leftovers of the spumoni gelato bombe, wrap it tightly in plastic wrap and store it in the freezer. It's best to consume it within a few days to maintain the best texture and flavor.

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