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Cassata Ice Cream Recipe

  • 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! 
 

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