Cassata Icecream Recipe ( Vegan Version) – Video Recipe

When I come to the end of any mega marathon, I get a feeling of accomplishment and content. So on the final day of this mega marathon, I am so happy that I could give you all a month long treasure trove of recipes which was loved by all in the family. And September also marks the birthday of my beautiful blog baby. She is my younger child as I have given so much attention which I usually give to my daughter Sruti. And my blog turned 6 this month on 17th. I wanted to make a celebration post but couldn’t do it as I was so busy with posting other recipes. So I decided to make the last post of the month as a celebration post.

Cassata is an Italian dessert made with cake, ricotta and fruits. But there is one more version of cassata which is available in India. It is a layered ice cream with a cake base and nuts topping. Cassata has been my favourite ice cream since child hood and even now, if I go to buy ice cream for Sruti, I buy myself a cassata slice. At first Sruti would not taste it, but now even she loves it and she too orders a slice. When I thought of making cassata, Sruti was most enthusiastic and she started pestering me to buy the ingredients.

This was just when I was making all those milk sweets. So I kept postponing and then there came a hurdle. Suddenly I couldn’t drink milk or eat anything milk related. Even a table spoon of milk made me sick and I was horror struck. But still we need to accept it and move on. I wanted to keep my promise to Sruti and I was checking all the alternatives for milk in ice creams. When I read further, I saw that coconut milk was the best bet. I didn’t say anything about veganising the recipe to Sruti, otherwise I know that she will never touch it.  I made the recipe with coconut milk and non dairy whipping cream for the ice cream base and also made a vegan cake again with coconut milk. I took a video demonstrating the procedure, but I had a doubt that it would not turn out good. But to prove me wrong, it turned out awesome. And Sruti didn’t even doubt about the coconut flavour. It was just fantastic and I was on cloud nine. Even though I am worried that I couldn’t consume milk now, I take a little pride in overcoming that obstacle while making my most favourite ice cream.

Ingredients:

For The Ice Cream Base:

Coconut Milk – 2 1/4 cups

Corn Flour – 1 1/4 tbs

Sugar – 3/4 cup

Non Dairy Whipping Cream – 1 1/2 cups

For The Ice Cream Flavours:

Dark Chocolate Ganache – 2 tbs ( made with bitter sweet chocolate and non dairy whipping cream)

Rose Milk Essence

Vanilla Essence

For The Vanilla Sponge Cake:

Flour – 110 gm

Sugar – 100 gm

Baking Soda – 1/2 tsp

Baking Powder – 1/4 tsp

Coconut Milk – 1/2 cup + 2 tbs

Vinegar – 1/2 tbs

Refined Sunflower Oil – 1/4 cup

Vanilla Essence – 1/2 tsp

For Assembling:

Tutti Frutti

Mixed nuts chopped

Procedure:

For The Ice cream:

In a bowl mix together 1/4 cup of coconut milk and corn flour and mix well.

In a sauce pan mix together remaining coconut milk and sugar.

Bring it to boil.

Add the cornflour mix and keep on stirring until the mixture stats thickening.

Remove from stove and transfer the custard on a large tray which will help it cool faster.

In a bowl beat non dairy whipping cream until soft peaks form.

Add the cooled custard in two to three batches and whisk until combined

Fill a large bowl with ice cubes and crystal salt.

Place the custard bowl inside the ice cube bowl and whisk for 20 to 30 minutes.

Divide the custard into four equal portions.

To one portion add rose milk essence and mix well.

Transfer to a jar and freeze for 2 hours.

To another portion add dark chocolate ganache and mix.

Transfer to a jar and freeze for 2 hours.

To the remaining portions add vanilla essence and mix well.

Transfer to a jar and freeze for two hours.

For The Cake:

Preheat oven to 180°C.

In a bowl mix together flour, sugar, baking powder and baking soda.

Add oil, coconut milk, vinegar and vanilla essence.

Mix until it forms a smooth batter.

Pour it into a greased and lined tray and bake for 25 – 30 minutes or until a tooth pick inserted comes out clean.

Transfer to a wire rack and cool completely.

Assembling The Cassata:

Take a 7 1/2″ by 3″ loaf pan.

Cut a baking paper larger than the pan and trace the base of the pan in the centre.

Cut the corners and fold a;ll the crease lines.

Place the paper inside the pan and press it in place. The crease lines will help you line the pan easily.

Gently whip the semi frozen vanilla ice cream with a spoon and transfer half the portion into the pan.

With a spatula spread it to a even layer.

Freeze it for 30 minutes.

Now add some tutti frutti and add the rose ice cream.

Level it and freeze for 30 minutes.

Again add the remaining vanilla ice cream and spread it out.

Freeze for 30 minutes.

Finally add the chocolate ice cream and level.

Add some tutti frutti.

Cut the cake to the size of the pan and place it on the chocolate layer.

Cover with cling wrap and freeze it for 6 – 8 hours.

Remove cling wrap. gently flip the ice cream on to the serving plate.

Top it with chopped mixed nuts.

Slice it up and serve immediately.

P.S:

I used home made coconut milk. If you get, go for store bought.

Use any pan or tin you have. Aluminium tins / plastic boxes also work best. But do not use stainless steel.

If you don’t get rose milk essence, add a few drops of pink food colour and a few drops of rose essence instead.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

Vegan Cassata Icecream Recipe

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Ingredients

  

For The Ice Cream Base

• Coconut Milk - 2 1/4 cups
• Corn Flour - 1 1/4 tbs
• Sugar - 3/4 cup
• Non Dairy Whipping Cream - 1 1/2 cups

For The Ice Cream Flavours

• tbs Dark Chocolate Ganache - 2 made with bitter sweet chocolate and non dairy whipping cream
• Rose Milk Essence
• Vanilla Essence

For The Vanilla Sponge Cake

• Flour - 110 gm
• Sugar - 100 gm
• Baking Soda - 1/2 tsp
• Baking Powder - 1/4 tsp
• cup Coconut Milk - 1/2+ 2 tbs
• Vinegar - 1/2 tbs
• Refined Sunflower Oil - 1/4 cup
• Vanilla Essence - 1/2 tsp

For Assembling

• Tutti Frutti
• Mixed nuts chopped

Instructions

 

For The Ice cream

• In a bowl mix together 1/4 cup of coconut milk and corn flour and mix well.
• In a sauce pan mix together remaining coconut milk and sugar.
• Bring it to boil.
• Add the cornflour mix and keep on stirring until the mixture stats thickening.
• Remove from stove and transfer the custard on a large tray which will help it cool faster.
• In a bowl beat non dairy whipping cream until soft peaks form.
• Add the cooled custard in two to three batches and whisk until combined
• Fill a large bowl with ice cubes and crystal salt.
• Place the custard bowl inside the ice cube bowl and whisk for 20 to 30 minutes.
• Divide the custard into four equal portions.
• To one portion add rose milk essence and mix well.
• Transfer to a jar and freeze for 2 hours.
• To another portion add dark chocolate ganache and mix.
• Transfer to a jar and freeze for 2 hours.
• To the remaining portions add vanilla essence and mix well.
• Transfer to a jar and freeze for two hours.

For The Cake

• Preheat oven to 180°C.
• In a bowl mix together flour, sugar, baking powder and baking soda.
• Add oil, coconut milk, vinegar and vanilla essence.
• Mix until it forms a smooth batter.
• Pour it into a greased and lined tray and bake for 25 - 30 minutes or until a tooth pick inserted comes out clean.
• Transfer to a wire rack and cool completely.

Assembling The Cassata

• Take a 7 1/2" by 3" loaf pan.
• Cut a baking paper larger than the pan and trace the base of the pan in the centre.
• Cut the corners and fold a;ll the crease lines.
• Place the paper inside the pan and press it in place. The crease lines will help you line the pan easily.
• Gently whip the semi frozen vanilla ice cream with a spoon and transfer half the portion into the pan.
• With a spatula spread it to a even layer.
• Freeze it for 30 minutes.
• Now add some tutti frutti and add the rose ice cream.
• Level it and freeze for 30 minutes.
• Again add the remaining vanilla ice cream and spread it out.
• Freeze for 30 minutes.
• Finally add the chocolate ice cream and level.
• Add some tutti frutti.
• Cut the cake to the size of the pan and place it on the chocolate layer.
• Cover with cling wrap and freeze it for 6 - 8 hours.
• Remove cling wrap. gently flip the ice cream on to the serving plate.
• Top it with chopped mixed nuts.
• Slice it up and serve immediately.

Notes

P.S:
I used home made coconut milk. If you get, go for store bought.
Use any pan or tin you have. Aluminium tins / plastic boxes also work best. But do not use stainless steel.
If you don't get rose milk essence, add a few drops of pink food colour and a few drops of rose essence instead.

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