1 pint pistachio ice cream or gelato (2 cups)
1/3 roasted, salted pistachios
1 pint vanilla ice cream (2 cups)
1 6-ounce jar of maraschino cherries or 1/3 cup drained plus 1 T juice
3 cups chocolate ice cream
¼ cup mini dark chocolate chips
Place 1 pint of pistachio ice cream on the counter to sit at room temperature, enough to easily stir (20-30 minutes
Coat the sides of a 9 x 5-inch loaf pan with cooking spray and line the bottom and sides with parchment paper, leaving a few inches overhang on all sides.
Coarsely chop 1/3 cup roasted, salted pistachios and place in a medium bowl.
Mix the pistachio ice cream with the roasted pistachios. Mix thoroughly. Transfer to the loaf pan (put in freezer)
Add the vanilla ice cream to a bowl, soften to easily mix with cherries and cherry juice.
Transfer to the loaf pan and cover with plastic wrap for 30 minutes
Allow the chocolate ice cream to soften till it is easy to mix the mini chocolate chips.
Add the chocolate ice cream on top of the cherry mixture.
Return the loaf pan to the freezer, cover with plastic wrap. And remain in the freezer at least 5 hours.
Uncover the spumoni. Run a clean kitchen towel under the hot water and tub the towel along the sides and bottom of the loaf pan a few times. Use the overhang of the parchment paper to pull the ice cream out of the loaf pan. Chocolate side down on the serving dish.
Cut each slice about 1-inch thick.
Add a whole cherry with stem or a squirt of whipped cream to garnish