Cassata Icecream recipe— No Mould, No whipped Cream , No Food colour | Homemade Icecream Cake Recipe

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mascarpone

Cottage cheese is lower in fat and calories.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

candied fruit

🥗Healthier: fresh fruit

💰Cheaper: dried fruit

Fresh fruit offers natural sweetness with fewer additives.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate provides antioxidants with less sugar.

Heat a saucepan on the gas and add 2 cups of milk.

Boil the milk while stirring until it thickens slightly, about 5-7 minutes.

Add 4 tablespoons of sugar to the milk and stir until melted.

In a separate bowl, mix 4 tablespoons of milk powder and 2 tablespoons of corn flour.

Prepare a slurry by adding water to the milk powder and corn flour mixture, using room temperature water to avoid lumps.

Slowly add the slurry to the thickened milk while stirring, and cook for an additional 4-5 minutes until creamy.

Remove from heat and let the mixture cool down.

Prepare the cake layer by sifting 1 cup of flour, 1 cup of powdered sugar, 1/2 teaspoon of baking soda, and 1 teaspoon of baking powder together.

In another bowl, mix 1/2 cup of milk and 3 tablespoons of refined oil, then whisk together.

Gradually add the sifted flour mixture to the milk and oil mixture to create a smooth batter, adding more milk if the batter is too thick.

Grease a cake tin and line it with butter paper, greasing the paper as well.

Pour the batter into the prepared cake tin and tap it gently.

Preheat a kadai (wok) and place the cake tin inside, covering it and cooking on low to medium flame for 25-30 minutes.

Check the cake with a knife to ensure it is cooked through and let it cool.

Once cooled, cut the cake into two layers and set aside.

Take the cooled milk mixture and add 2-3 tablespoons of fresh cream, mixing well and straining it to ensure a smooth texture.

Cover the milk mixture with plastic wrap and freeze for 2 hours to set.

Once the cake is ready, divide the ice cream mixture into five portions for different colors.

Prepare a cashew and almond paste for one layer, and a paan paste for another layer using chopped paan leaves.

Soak saffron in warm milk for the saffron-flavored layer.

For the pink layer, boil grated beetroot in water and mix it into the batter.

Add orange food color to one of the portions, or use mango puree as an alternative.

In a container lined with plastic, layer crushed biscuits and chopped nuts at the bottom.

Pour the pink layer of ice cream mixture into the container and freeze for 2 hours.

After 2 hours, add the green layer on top and freeze again for 2 hours, repeating this process for all layers.

Once all layers are set, place the cake layers on top of the ice cream and freeze for an additional hour.

After an hour, remove the ice cream from the container, garnish with chopped nuts, and cut into pieces for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens