An epicurean adventure to: Italy
For as long as I can remember, there's always been something a little magical about Cassata when made this way.
Perhaps it’s the jewel-like appearance, luxurious flavours and the way it reminds us of Christmas?
This is our shortcut version but it still captures the essence of the popular Sicilian ice cream cake.
And it looks wonderfully festive and enchanting too!
Jump to:
How is this a shortcut version?
- Our easy Cassata recipe skips the complicated cake layers but still has all the delicious dried fruits, pistachios, creamy ice cream and chocolate chunks.
- We make our own, easy, rich and velvety no-churn ice cream. No need for an ice cream maker or extra stirring during the freezing process.
- Adding a splash of Baileys, Amaretto, Frangelico or Kahlua boosts the flavour, goes perfectly with the vanilla ice cream and adds a touch of festivity.
By the way, if you enjoy Bailey's, why not also try this hot chocolate with Bailey's whipped cream? And for other easy desserts, also try this dark chocolate ice cream with Bar-One sauce or this 3-ingredient coffee mousse.
What you'll love about this recipe
- Good for southern hemisphere Christmases where guests might prefer something cooler for dessert.
- You can add almost anything to it. Make it a tutti frutti feast!
- Popular on any occasion during the year, not just for Christmas.
- You can dress it up to the nines.
- Leave the alcohol out to make it kid-friendly.
Italy - Fast facts
| Location | Italy is located in Southern Europe, bordering France, Switzerland, Austria and Slovenia. |
| Language | Italian is the official language of Italy and it's spoken by the majority of the population. However, there are also many regional dialects and languages spoken throughout the country. |
| Population | Circa 60 million people. |
| Trivia | Italians are known for their warm hospitality and love of family. The concept of "la famiglia" is deeply rooted in Italian culture, emphasizing the importance of strong familial bonds and shared meals. |
Key ingredients, variations and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Double cream/Heavy cream
For the most indulgent and velvety ice cream, we strongly recommend using double cream. However, heavy whipping cream is also a suitable alternative.
Condensed milk
Depending on where you are in the world, cans of condensed milk may vary slightly in weight.
The difference is usually just a few grams (we use a 397g/14oz can). As long as the weight is close enough to this range, a few grams over or under won't impact the quality of the ice cream.
Vanilla
The essence of a good vanilla ice cream lies in capturing that beautiful, distinctive vanilla flavour.
You can use an extract, essence or vanilla paste. Or make your own, high-quality Vanilla extract for a fraction of the price.
Liqueur
This can be omitted completely to make it alcohol-free.
If you are using liqueur, options to consider are Baileys, Amaretto, Amarula, Kahlua and Frangelico. You can even use rum.
Dried fruit and nuts
For this recipe, we use glacé cherries, mixed peel and roughly chopped pistachios.
However, the sky is the limit here, add anything you like! Try to use a combination of colours for the best visual impact when sliced, like reds, greens and yellows.
The mixed peel used in this recipe is the candied citrus peel usually used in fruit cakes. You can find it in the baking aisle near the glacé cherries.
Other fruits and nuts to consider are dried apricots, dried figs, dried cranberries, pecan nuts, walnuts, macadamia nuts, candied pineapple, dried mango, candied green angelica (so scares these days!) and candied ginger pieces.
Chocolate
We like to use chopped-up milk or dark chocolate. White chocolate works too. Chopped-up truffles like Ferrero Rocher also work beautifully.
How to make Cassata ice cream: Step-by-step
Do the prep
- You will need a loaf pan approximately 24 x 13 x 5cm or with a 1.5-litre capacity. It's slightly larger than a standard 2lb loaf tin. Feel free to use a different-shaped container if that's what you have on hand.
- Line the tin with a layer of cling wrap (plastic wrap).
- Slice the glacé cherries in half and roughly chop the pistachios and chocolate.
Make the ice cream
- Add the double cream, condensed milk, vanilla extract and your liquor of choice to a large bowl.
- With an electric mixer, whip the mixture until it's thick, smooth and creamy.
Bear in mind that the mixture needs to be thick enough to 'hold' the add-ins like nuts and fruits in place, i.e. they should not sink to the bottom of the tin.
- Add all the add-ins to the cream mixture and gently fold it through.
- Spoon the Cassata ice cream into the lined tin.
- Flatten the top using a spatula or a big spoon.
Just a heads up, this will become the bottom of the Cassata when you flip it onto a plate. So, make sure it's nice and flat to sit evenly.
- Wrap the tin with cling film and place it in the freezer. Let it chill for a minimum of 6 hours to set completely, but overnight is even better.
- When the ice cream is fully frozen, take it out of the freezer. Peel off the top layer of cling film and flip the tin upside down onto a serving plate.
Give the tin a gentle tap or press to coax the Cassata out. If it's a bit stubborn, wait a minute or two and try again. If needed, a quick dip in hot water (just a split second!) can work wonders.
- Remove the cling film from around it.
- Decorate lavishly and unashamedly, slice and enjoy!
Decoration ideas
- Decorate with more chopped nuts and dried fruit.
- Whipped cream.
- Fresh berries.
- Chocolate shavings.
- Edible flowers.
- Drizzle with chocolate or caramel sauce.
- Add candles or sparkles.
Storage
- Any leftover cassata will keep well in an airtight container in the freezer for up to three months.
FAQ
Absolutely, just replace the homemade ice cream with a shop-bought dairy-free version. Allow one litre of the ice cream to soften up, mix in your ingredients, transfer to a tin and freeze.
You can. Just place it back in the freezer for 5 minutes before decorating and serving.
Not to worry. Remove the tin from the freezer for about 20-30 minutes to soften up a little. Once it's 'pliable', mix it again to distribute the add-ins evenly and place it back in the freezer.
Traditionally, the Italian Cassata is Sicily's frozen masterpiece. It's a stunning visual feast!
Layers of flavoured ice cream like pistachio, chocolate and strawberry collide with sweet surprises like candied fruits, chocolate and marzipan.
Wrapped in a cakey embrace of sponge or ladyfingers makes it a tantalising mix of textures. Finally, it's topped off with vibrant candied fruits and chocolate shavings.
This dessert sure is a proud symbol of Sicily's famous culinary heritage, often enjoyed during special occasions and festive celebrations.
More seasonal desserts
Recipe
Festive Cassata ice cream
Equipment
- 1 loaf tin approximately 24 x 13 x 5cm or with a 1.5-litre capacity.
Ingredients
For the ice cream
- 600 millilitre double cream - heavy cream in the US
- 1 tin sweetened condensed milk - circa 14oz/397g
- 1 teaspoon vanilla extract
- 2 tablespoons liqueur of choice - like Bailey's, Amarula, Kahlua, rum
For the add-ins
- 100 gram glacé cherries, halved - or roughly 20 x glacé cherries
- 75 gram pistachios - roughly chopped
- 50 gram candied mixed peel
- 50 gram milk or dark chocolate - chopped into small chunks
Instructions
Do the prepping
- You will need a loaf pan approximately 24 x 13 x 5cm or with a 1.5-litre capacity. It's slightly larger than a standard 2lb loaf tin. Feel free to use a different-shaped container if that's what you have on hand.
- Line the tin with a layer of cling wrap.
- Slice the glacé cherries in half and roughly chop the pistachios and chocolate.
Make the ice cream
- Add the double cream, condensed milk, vanilla extract and your liquor of choice to a large mixing bowl.600 millilitre double cream, 1 tin sweetened condensed milk, 1 teaspoon vanilla extract, 2 tablespoons liqueur of choice
- With an electric mixer, whip the mixture until it's thick, smooth and creamy.Bear in mind that the mixture needs to be thick enough to 'hold' the add-ins like nuts and fruits in place, i.e. they should not sink to the bottom of the tin.
- Add all the add-ins to the cream mixture and gently fold it through.100 gram glacé cherries, halved, 75 gram pistachios, 50 gram candied mixed peel, 50 gram milk or dark chocolate
- Spoon the Cassata ice cream into the lined tin.
- Flatten the top using a spatula or a big spoon. Just a heads up, this will become the bottom of the Cassata when you flip it onto a plate. So, make sure it's nice and flat to sit evenly.
- Wrap the tin with cling film and pop it in the freezer. Let it chill for a minimum of 6 hours to set completely, but overnight is even better.
- When the ice cream is fully frozen, take it out of the freezer. Peel off the top layer of cling film and flip the tin upside down onto a serving plate.Give the tin a gentle tap or press to coax the Cassata out. If it's a bit stubborn, wait a minute or two and try again. If needed, a quick dip in hot water (just a split second!) can work wonders.
- Remove the cling film from around it.
- Decorate lavishly and unashamedly, slice and enjoy!
Notes
Decoration ideas
- Decorate with more chopped nuts and dried fruit.
- Whipped cream.
- Fresh berries.
- Chocolate shavings.
- Edible flowers.
- Drizzle with chocolate or caramel sauce.
- Add candles or sparkles.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
More Christmas recipes
The secrets to the perfect roasted potatoes
Christmas photo cookies with edible wafer paper
The best pigs in blankets with a whisky and honey glaze
Easy Parmentier potatoes (mini roast potatoes)
Roasted tenderstem broccoli with parmesan and pine nuts
Leave a Reply