Cassata Ice Cream Recipe (Easy No-Churn Dessert)

This easy cassata ice cream is a no-churn frozen dessert made with cream, condensed milk, glacé cherries, pistachios, mixed peel and chocolate. It has all the colourful, sliceable drama of cassata, without making sponge layers, custard or churned ice cream.

It's rich, creamy and made ahead in a loaf tin, so it's ideal for Christmas, summer entertaining or any time you want a showy dessert waiting in the freezer. A splash of Baileys, Amarula, Amaretto or Kahlua is optional, but very welcome.

What is cassata ice cream?

Cassata ice cream is a frozen dessert inspired by Sicilian cassata, a traditional cake made with sponge, ricotta, candied fruit and nuts. Ice cream versions usually turn those flavours into a colourful, sliceable frozen dessert with fruit, nuts and chocolate.

And for other easy desserts, also try this dark chocolate ice cream with Bar-One sauce or this 3-ingredient coffee mousse.

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 - Use double cream in the UK or heavy cream in the US. It needs enough fat to whip properly and freeze into a creamy texture.

Condensed milk - Use one standard 397g/14oz can. Tin sizes can vary slightly depending on where you live, but a few grams either way won't affect 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 - Optional. Use Baileys, Amaretto, Amarula, Kahlua, Frangelico or rum, or leave it out for an alcohol-free version. Stick to the amount in the recipe, as too much alcohol can stop the ice cream from freezing firmly.

Dried fruit and nuts - Glacé cherries, mixed peel and pistachios give this cassata ice cream its classic colourful look. Chop the cherries and pistachios into small pieces so the ice cream slices neatly.

You can swap in a few dried cranberries, chopped dried apricots or candied ginger if you like, but don't overload the mixture. Too many add-ins can make the slices harder to cut and the texture less creamy.

Chocolate - Use chopped milk or dark chocolate, or white chocolate if you prefer. Chopped truffles, such as Ferrero Rocher, also work well. Keep the pieces small so the ice cream slices neatly.

How to make Cassata ice cream: Step-by-step

Prepare the tin and add-ins

1. Line a loaf tin with cling film/plastic wrap, leaving enough overhang to cover the top later. A tin around 24 x 13 x 5cm (9½ x 5 x 2 inches), or about 1.5 litres (6 cups) capacity, works well. A slightly different shape is fine too.

2. Slice the glacé cherries in half and chop the pistachios and chocolate into small pieces. Smaller pieces make the cassata easier to slice neatly once frozen.

Make the ice cream mixture

3. Add the double cream, condensed milk, vanilla extract and liqueur, if using, to a large mixing bowl. If your kitchen is warm, chill the cream and bowl first to help the mixture whip properly.

4. Whip with an electric mixer until thick, smooth and softly holding its shape. The mixture should be thick enough to hold the fruit, nuts and chocolate in place, rather than letting them sink to the bottom of the tin.

5. Add the cherries, pistachios, mixed peel and chocolate. Fold them through gently so you don't knock too much air out of the mixture.

Fill and freeze

6. Spoon the mixture into the lined loaf tin and smooth the top with a spatula or large spoon. This will become the base once the cassata is turned out, so make it as level as possible.

7. Cover with the overhanging cling film/plastic wrap and freeze for at least 12 hours, or preferably overnight, until firm enough to slice cleanly.

Turn out and serve

8. Remove the cassata from the freezer and peel back the top layer of cling film/plastic wrap. Turn it upside down onto a serving plate.

9. Lift off the tin and remove the remaining cling film/plastic wrap. If it doesn't release straight away, leave it for a minute or two, then try again. For a stubborn tin, briefly dip the outside in hot water for a few seconds, taking care not to melt the ice cream.

10. Let the cassata stand at room temperature for 5-10 minutes before slicing. Decorate as you like, then slice with a sharp knife dipped in hot water and wiped dry between cuts.

Troubleshooting cassata ice cream

Add-ins sank to the bottom

The cream mixture was probably too loose. Whip it until thick enough to hold the fruit and nuts in place.

Cassata won't release from the tin

Let it sit for a minute or briefly dip the outside of the tin in hot water.

Surface melted while unmoulding

Put it back in the freezer for a few minutes before decorating.

Slices are too hard

Let the cassata stand at room temperature for 5-10 minutes before slicing.

Slices crumble or drag

Use a sharp knife dipped in hot water and wiped dry between cuts.

How to decorate cassata ice cream

Classic: Pistachios, glacé cherries, mixed peel, chocolate shavings.

Festive: Sugared cranberries, gold sprinkles, edible glitter, candles.

Simple: Melted chocolate drizzle and chopped nuts.

Fresh: Berries and mint.

Storage

Any leftover cassata will keep well in an airtight container in the freezer for up to three months.

Can I make cassata ice cream ahead of time?

Yes. It needs at least 12 hours in the freezer, but overnight is best for clean slices. You can make it several days ahead and decorate it just before serving.

For more make-ahead desserts, try my dark chocolate ice cream, 3-ingredient coffee mousse or no-bake lemon meringue cheesecake. If you're planning a festive dessert table, hot cross bun bread and butter pudding, chocolate orange cake and milk tart would all sit happily alongside it.