An epicurean adventure to: Italy
Get ready to dive into a world of pure decadence with this quick cassata ice cream recipe! It's a shortcut recipe, or cheat's version if you will, that still captures the essence of this beloved Sicilian ice cream cake in a snap.
It's the quintessential Christmas ice cream, perfect for those moments when you crave something refreshing and light after the customary festive feast.
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What is Cassata and where does it come from?
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.
How is this a shortcut version?
Our quick, shortcut Cassata recipe omits the complicated layers of sponge cake and ice cream, yet remains filled with delicious bursts of dried fruits, pistachios, creamy ice cream and chocolate chunks.
We make a quick, no-churn ice cream that is deliciously rich and velvety. You don't need an ice cream maker and there's no need to keep stirring the ice cream once it's in the freezer.
The addition of a liquor like Baileys, Amaretto, Frangelico or Kahlua creates an extra layer of flavour that harmonises perfectly with the plain vanilla ice cream.
Keep in mind that cassata ice cream isn't exclusive to Christmas or Easter, you can, and should, enjoy it at any time throughout the year!
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 or this 3-ingredient coffee mousse.
What you'll love about this recipe
- No cooking involved, just throw everything together - Whip. Mix. Freeze. Done!
- Ideal for people who love the flavours of Christmas cake, but prefer something lighter.
- 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.
- You can dress it up to the nines.
- Leave the alcohol out to make it kid-friendly.
- Homemade Cassata ice cream is generally cheaper to make than buying it from the store.
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 opting for double cream. However, a heavy whipping cream is also a suitable alternative.
That being said, a single cream is absolutely acceptable, use it by all means. Our suggestion is based on the belief that a higher fat content in the cream contributes to a more luxurious texture in the ice cream.
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, but 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
- For this amount, 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).
- Half the glacé cherries 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 pop it in the freezer. Let it chill for a minimum of 6 hours to set completely, but overnight is even better if you can swing it.
- 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.
- A dusting of icing sugar (this will dissolve very quickly so do it just before serving).
- 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.
More seasonal desserts
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
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
- For this amount, you will need a loaf tin 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.
- Half the glacé cherries 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 if you can swing it.
- 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!
**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
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