Festive Cassata ice cream

Cassata ice cream on a white serving plate.

This luxurious festive cassata ice cream is studded throughout with dried fruits, nuts and chocolate chunks. Baileys liqueur adds an additional layer of flavour that compliments the rich ice cream perfectly.

4.98 from 36 votes

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Course: Dessert

Cuisine: International

Prep Time: 20

Freezer time: 12

Total Time: 12 20

Servings: servings

Calories: 455kcal

Author: Maretha Corbett

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

Metric - US Customary

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