Cassata Ice Cream

About the Recipe

Cassata Ice Cream is three flavor ice cream topped with nuts and dry fruits. It is a favorite of kids and elders. Try this Cassata Ice Cream at home and relish it with family and friends.

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Ingredients

1 Cup whip cream
1/3 Cup condensed milk
1/3 Cup mango puree
2 Tbsp tutti frutti
1/2 Tsp rose essence & 1/2 Tsp pista essence
1 Drop pink colour and 1 Drop green colour
2.5 Tsp sugar powder and 1 Tbsp oil
1/4 Tsp vanilla essence and 1/4 Cup milk
1/4 Cup all purpose flour, 1 Pinch baking powder and 1 Pinch baking soda

Directions

Take one cup whip cream. Whisk untill fluffy and mix well. Add 1/3 cup of condensed milk and mix well. Transfer 1/3 portion of the whisked cream to a bowl and add 1/3 cup mango puree and 2 tbsp tutti frutti. Whisk and mix well. Now mango ice cream base is ready.
Take a round cylindrical container and line it with Oddy Ecobake paper. Fill mango ice cream base and add tutti frutti. Pack it and refrigerate in freezer for 6 hours.
Next divide the remaining whisked cream base equally in two separate bowl. In one base add 1/2 tsp rose essence and 1 drop pink colour. In second base add 1/2 tsp pista essence and 1 drop green colour. Mix well and cover it with wrap and refrigerate in freezer for 6 hours.
Next take 2.5 tbsp sugar powder, 1 tbsp oil, 1/4 tsp vanilla essence and mix and whisk well. Then add 1/4 cup milk. Seive 1/4 cup all purpose flour, add 1 pinch baking powder and 1 pinch baking soda. Whisk the mixture well. Pour into mould and spread uniformly. Place it in a pre heated khadhai and cover and bake at low flame for 20 minutes. Remove lid after 20 minutes and check its completely baked.
Cut the cooked layer into the shape of container. Take a container and place a Oddy Ecobake paper. Then place the cut layer into the container. Line folded Ecobake bothsides. Now take the frozen mango ice cream and add it in the container. Add pasta ice cream base and spread uniformly. Refrigerate in freezer for 6 hours.
Remove Ecobake side papers and smooth out surface. Again add in freezing container and add rose ice cream base and spread uniformly. Refrigerate in freezer for 6 hours. Now remove after 6 hours and smooth out the surface. Garnish with chopped cashews. Cassata Ice Cream is ready to be served.

Recipe Images

Recipe by

Bristi Home Kitchen

Bristi Gupta runs a YouTube channel – Bristi Home Kitchen. She loves cooking, and is a food blogger, and cooks delicious Indian cuisines.