This cassata ice cream recipe takes a little patience but is not hard to make at all. This is a homemade ice cream that does not require any machines.
You can make this layered ice cream with different flavors. I decided to make it with strawberry/raspberry, coconut and blueberries. I added some food coloring which is completely optional and ended up with a great 4th of July dessert.
Other flavors that you can use for your layers are vanilla, chocolate, cherries, mango, peaches, coffee and on and on I can go. Whatever you decide I promise you will love the final result.
This is what you are going to need for this delicious and creamy cassata ice cream recipe:
1 cup (150 grams) of a combination of strawberries and raspberries
1 cup (150 grams) blueberries
1 cup (232 grams) very cold heavy whipping cream
1 cup (242 grams) very cold evaporated milk
2 cups (250 grams) confectioner’s sugar (icing, powdered)
Red and blue food coloring (optional)
1 – 14 oz. (403 ml) can of coconut milk (place it in the fridge for a minimum of 2 hours or up to over night)
½ cup (40 grams) sweetened coconut flakes
Line a 9 inch (23 centimeter) bread loaf pan with plastic wrap overlapping on the sides.
Place the strawberries and raspberries in the blender with about 1 TBS of water and blend. Pass the blended fruit through a fine sieve. Press the fruit against the sieve so as not to waste any of the fruit. Scrape the bottom of the sieve with a clean spoon. Discard the solids.
Repeat with the blueberries.
Place the cold cream in a bowl and beat for a few minutes until it starts forming peaks. Slowly add 1 cup of confectioner’s sugar and beat until you have stiff peaks. Place the whipped cream into the fridge.
Place the cold evaporated milk into a bowl and beat for a few minutes until it starts forming peaks. Slowly add 1 cup of confectioner’s sugar and beat until it doubles in volume. Place 1/3rd of the beaten milk into a small bowl and refrigerate the rest.
Slowly beat in the strawberry and raspberry puree. Work in batches and please be patient. If you add them too quickly the milk will turn watery. If you are using it, add red food coloring to your discretion and beat it until uniformly mixed.
Add 1/3rd of the whipped cream into the red mixture and softly fold it in. Pour the cream onto the bottom of the loaf pan and level it out with a spatula. Place the mold into the freezer for 20 to 30 minutes – until it hardens a bit. Wash the bowl.
Open the cold can of coconut milk and remove the hardened cream from the top into a small bowl. Don’t discard the liquid milk that remains in the can. You can use it in a smoothie or to make some a curry.
Place another 1/3rd of the beaten evaporated milk into the clean bowl and slowly beat in the coconut cream. As with the strawberry puree work in batches and be patient.
Add 1/3rd of the whipped cream into the coconut mixture and the coconut flakes. Softly fold them in and add the coconut mixture over the red layer in the bread loaf pan. Freeze for 20 to 30 minutes until it hardens a bit.
Remove the remaining evaporated milk from the fridge. By now it might have separated. If so, beat it until it comes together again. Slowly beat in the blueberry puree. Work in batches and please be patient. If you add them too quickly the milk will turn watery. If you are suing it, add blue food coloring to your discretion and beat it until uniformly mixed.
Add the remaining whipped cream and softly fold it in. Pour the blueberry cream over the hardened coconut layer inside the bread loaf pan.
Place a piece of plastic wrap directly over the blueberry layer and freeze overnight.
The following day , remove the loaf pan from the freezer and carefully run the bottom under some warm water. Do not get any water into the ice cream.
Carefully slide a butter knife along the edges of the pan. Place the platter you will be serving the ice cream in over the loaf pan and invert it quickly. Carefully remove the plastic wrap.
Smooth the top of the ice cream with a butter knife using the flat side. Do not mix up the color.
Cut the ice cream and serve. Enjoy!