homemade cassata ice cream video recipe
Cassata Ice Cream Video Recipe

Learn to make Cassata Ice Cream From Scratch

Course: Dessert
Cuisine: American, Indian, Italian
Servings: 12 Slices
Author: Sangeetha Priya
  • Mango Custard Ice Cream / Eggless Version - 2 Cups
  • Pistachio Custard Ice Cream - 2.5 Cups
  • Strawberry Custard Ice Cream / Eggless Version - 3 Cups
  • Cake Layer (detail followor Bread Slices
  • Chopped Cashews - 1/2 Cup
  • Optional Tutti Frutti - As Needed
  1. Fill the cylindrical chakli dough holder or Puttu maker with first layer of ice cream, this round shape is the first and foremost step to get cylindrical ice cream layers.
  2. Chill cylindrical mold filled with ice cream for 6 hours or over night in freezer.
  3. Meanwhile prepare the card boards, cake layer for cassata base or bread and get ready with it.
  4. Egg based Vanilla Sponge or Hot Milk Sponge or Eggless Vanilla Sponge Cake and for more tea cakes click HERE.
  5. Actually I used fresh orange flavored cake as the base, will post the link HERE later so stay tuned.
  6. Place the boards as shown in video by allowing space in the center to fit the first mango ice cream layer.
  7. Unwrap the mango layer from the mold and once added to the pan chill it for 1 hour or until layer is firm.
  8. Adjust the card board to add the next layer also make sure you have enough room for the next layer that is the space outside the board.
  9. Add little gooey and not completely melted Pistachios Ice Cream layer and allow it to chill for 6 hours or until it is firm.
  10. Here comes the molding/shaping part where you can shape the ice cream layer using knife or cake leveler.
  11. Do as shown in the video tutorial and make it fast otherwise ice cream melts.
  12. If it happens do freeze for a while and continue.
  13. Trim the sharp edges on both sides and level the top and make it even all over by filling any gaps and if needed trim the excess.
  14. Once done, let the ice cream sets for 6 hours or until firm in the freezer.
  15. Later add the final Strawberry layer, I have added little chopped cashews in the ice cream as well (optional).
  16. Its optional to use the cardboard while adding the final layer of ice cream that has to stay close to the bread pan.
  17. Since the bread pan is wide on the top, if you use it you can save ice cream and some time while shaping it.
  18. Allow to chill in freezer until it becomes firm.
  19. Now do shape the final layer by trimming the sharp sides and level the top as in the video tutorial.
  20. Add cashews when satisfied with shaping the ice cream.
  21. Again chill until it firms up.
  22. Slice when its immediately out from the freezer, ta da homemade perfect cassata is ready to dig in.
  23. Serve chilled :-)
Recipe Notes
  1. Cut two cardboards of the length and height of the Loaf pan which standby as divider and holds the shape while adding ice cream layers.
  2. Cover the cardboards with aluminum foil.
  3. Wrap the bottom of the cylindrical container you use to get semi circle pattern with foil if it has holes.
  4. You can place small round parchment at the bottom of the cylindrical container for easy removal.
    Staple the top of the parchment over the cylindrical surface to with stand the height of the ice cream very well.
  5. Use homemade or store bought three flavors of ice cream.
  6. If any layer is gooey do firm up as required before adding.
  7. Cover the loaf pan with parchment, these are few important things to do before starting.