Cassata Ice Cream

This easy cassata ice cream is made with a no-churn condensed milk and cream base, then folded with glacé cherries, pistachios, mixed peel and chocolate. A colourful make-ahead frozen dessert for Christmas, summer gatherings or any special occasion.

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4.98 from 36 votes

Course: Dessert

Servings: servings

Calories: 455

Author: Maretha Corbett

Prep Time: 20

Freezer time: 12

Total Time: 12 20

Equipment

1 Loaf tin 24 x 13 x 5cm (9½ x 5 x 2 inches), or about 1.5 litres (6 cups) capacity. - A slightly different shape is fine too.

Ingredients

For the add-ins

▢ 100 gram (3.5 oz) glacé cherries, halved - or roughly 20 x glacé cherries
▢ 75 gram (2.6 oz) pistachios - roughly chopped
▢ 50 gram (1.8 oz) milk or dark chocolate - chopped into small chunks
▢ 50 gram (1.8 oz) candied mixed peel

For the ice cream

▢ 600 millilitre (2½ cups) 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

Metric - US Customary

Instructions

Prepare the tin and add-ins

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.
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.
100 gram (3.5 oz) glacé cherries, halved, 75 gram (2.6 oz) pistachios, 50 gram (1.8 oz) milk or dark chocolate

Make the ice cream mixture

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.
600 millilitre (2½ cups) double cream, 1 tin sweetened condensed milk, 1 teaspoon vanilla extract, 2 tablespoons liqueur of choice
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.
Add the cherries, pistachios, mixed peel and chocolate. Fold them through gently so you don’t knock too much air out of the mixture.
50 gram (1.8 oz) candied mixed peel

Fill and freeze

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.
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

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.
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.
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.

Notes

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.

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