Cassata ice cream 🍦

To make Cassata ice cream from scratch, start by whisking 1 cup of chilled whipping cream until soft peaks form. Gently mix in 200 g of condensed milk. Divide the mixture into six small bowls and add various flavor pastes like pistachio, saffron, beetroot, mango, and cashew to each bowl. Layer the mixtures in a container lined with butter or oil paper, tapping it down as you go. Freeze overnight for a delicious homemade treat!

Traditional Cassata ice cream contains dairy ingredients like whipping cream and condensed milk, making it unsuitable for vegans and those with dairy allergies. However, you can substitute the whipping cream with a plant-based whipped cream and use coconut or almond milk-based condensed milk to create a dairy-free version that everyone can enjoy!

If you don't have certain ingredients on hand, you can make substitutions in your Cassata ice cream. For example, instead of pistachio paste, you can use almond or hazelnut paste. If saffron milk is unavailable, try using turmeric for color and flavor. You can also replace mango pulp with pureed peaches or apricots for a different fruity twist!

To store leftover Cassata ice cream, keep it in an airtight container in the freezer. Make sure to cover the top with plastic wrap or parchment paper to prevent ice crystals from forming. It can last for up to two weeks in the freezer, but for the best texture and flavor, try to consume it within a week.

Cassata ice cream pairs wonderfully with a variety of desserts! Consider serving it alongside a slice of rich chocolate cake, fresh fruit salad, or even a warm brownie. The creamy texture and diverse flavors of the ice cream complement these desserts beautifully, making for a delightful dessert spread.