Cassata Ice Cream Recipe

a Valentine's heart made from mini cakes
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 Updated 11/10/2015

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This is a classic Italian ice cream parlour speciality. By freezing the ice cream a layer at a time a spectacular bombe effect can be achieved.


  • 1 pint vanilla ice cream, slightly softened
  • 1/4 pint chocolate ice cream, slightly softened
  • 1/2 pint double cream
  • 3 tablespoons icing/confectioners sugar
  • 4 tablespoons mixed crystallised fruits (a quarter of this can be candied angelica if liked), cut up very small
(see measure conversions for more information on quantites)


  1. Line a 1 1/2 litre mould with the vanilla ice cream.
  2. Freeze until solid.
  3. Layer the chocolate ice cream over the vanilla, leaving a well in the centre for the later addition of the cream and fruit mixture.
  4. Freeze until solid.
  5. Whip the cream until it stands in soft peaks and stir in the crystallized fruits.
  6. Sweeten to taste with icing sugar, folding it in carefully.
  7. Spoon this mixture into the centre of the frozen chocolate ice cream.
  8. Cover with foil and freeze for several hours until solid.
  9. To serve dip bowl into hot water and then turn the Cassata out onto a serving plate.

Prep Time: 480 minutes

Yield: 2 portions


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