Sorry, you need to enable JavaScript to visit this website.
Skip to main content

Cassata Ice Cream Recipe

Cassata is a traditional Italian dessert that consists of sponge cake soaked in espresso. However, in India, cassata has always been associated with the colourful, layered ice cream, topped with a thick coat of nuts. The Cassata ice cream was considered a luxury in the 1970s and 1980s because it was expensive among other ice creams but was one of the best ice creams during that time. Cassata is an indulgent dessert with colourful layers of tutti frutti, pista, and strawberry ice cream. You can now relive your childhood memories by making cassata ice cream at home for yourself and your loved ones using Ranveer Brar's recipe. Ranveer Brar’s cassata ice cream recipe calls for hung curd, fresh cream, tutti frutti, nuts and the main ingredient, MILKMAID condensed milk. This homemade cassata ice cream is irresistible as it’s made with the simplest ingredients and melts in your mouth with every bite. This cassata ice cream recipe is the perfect treat for any occasion. So, what are you waiting for? Here’s how to make the oh-so-delicious cassata ice cream by Ranveer Brar using Nestlé MILKMAID.
  • Servings - 4
  • Preparation - 15 Min
  • Chilling - 480 Min

Ingredients

For Vanilla Ice Cream

  • 1 tinNestlé MILKMAID
  • 200 gms Hung Curd
  • 900 gms Fresh Cream

For Kesar Ice Cream

  • 250 gms Prepared Vanilla Ice Cream
  • 1 g Saffron strands
  • 2-3 tspWater (for soaking)

For Beetroot Ice Cream

  • 250 gms Prepared Vanilla Ice Cream
  • 3 tbsp Boiled beetroot paste
  • 3 tbsp Tutti frutti

For Pista Ice Cream

  • 250 gms Prepared Vanilla Ice Cream
  • 4 tbspBlanched Pistachio paste
  • 3 tbsp Tutti frutti

For Coating

  • 2-4 Any biscuit, crumb
  • 4-5 Almonds, chopped
  • 4-5 Pistachios, chopped

For Garnish

  • 2 tbspNestlé MILKMAID
  • Some whipped cream
  • 4-5Candied Cherry
  • 2-3Mint sprig

How to make Cassata Ice Cream

How to make Cassata Ice Cream

  • For Vanilla Ice Cream, add hung curd and MILKMAID in a bowl and mix well. Then add fresh cream and mix it well with the help of cut and fold method. Once mixed, make four equal parts of the prepared vanilla ice cream mixture and transfer to each bowl.
  • For Kesar Ice Cream, add saffron water to one part of vanilla ice cream and mix well.
  • For Beetroot Ice Cream, add boiled beetroot paste and tutti frutti to second part of vanilla ice cream, and mix everything properly.
  • For Pista Ice Cream, add pistachio paste and tutti frutti to third part of vanilla ice cream, and mix everything properly.

 

For Coating 
•    In a tray, put biscuit crumbs, chopped almonds and pistachios & mix it well 
 

For Layering 
•    In an ice cream mould or small steel bowl, add a layer of beetroot ice cream, then a layer of saffron ice cream, followed by a layer of pistachio ice cream
•    Finally add vanilla ice cream on top and level it properly with a rubber spatula. Freeze overnight or until set. 
 

For plating
•    Remove the ice cream from freezer and rinse the mould with water. Demould the ice cream and coat it well with biscuit crumbs on both sides. Cut it into four parts, garnish with some MILKMAID, whipped cream, candid cherry and mint sprig. 
Serve cold and ENJOY! 

 

Expert tips and tricks

  • Follow Ranveer Brar’s cut and fold technique when incorporating the fresh cream into the condensed milk, try to be gentle to maintain its density and fluffiness.
  • Do not overwhip the batter or it will become flat.
  • When making the beetroot paste make sure to boil them and not use raw beetroot. 
  • If you don’t want to add beetroot and pista paste in your ice cream, you can add the flavours of your choice. 

 

Frequently asked questions:

  1. How should the rainbow cassata ice cream be served?

The best way to serve the cassata ice cream is to top it with whipping cream, cherries and mint leaves. Garnishing your ice cream with these won’t just be pleasing to your eye but also to your taste palate. 

  1. Why has my ice cream turned super hard?

Your cassata ice cream has become extremely hard because it has become flat and lost its fluffiness due to over-mixing. When mixing the batter, use Ranveer Brar's cut and fold technique for best results.

  1. Can I add artificial colours when making the ice cream?

Yes, you can use artificial colours when making ice cream, but it is beneficial to use natural flavours for the best results.

 

Buy Milkmaid