Cassata Ice Cream Cake
Servings 6 -8
Ingredients
- 1 pack 320 gm vanilla pound cake
- 1/4 cup milk
- 500 ml pack vanilla ice cream
- 500 ml pack pistachio ice cream
- 500 ml pack strawberry ice cream
- 1/2 cup shelled pistachios
Instructions
- Line a loaf pan with parchment paper, hanging from four side for ease of pulling out, and keep ready.
- Cut the loaf cake diagonally into three pieces.
- Keep one piece into the loaf pan.
- Brush a little milk on the cake and spread a thick layer of strawberry ice cream.
- Keep the next piece of cake and brush with milk.
- Spread a layer of vanilla ice cream.
- Top with the final piece of cake, brush milk. Finish off with a layer of pistachio ice cream.
- Cover with cling film and freeze till the cake settles.
- Meanwhile, toast the pistachios well and chop them up coarsely.
- For serving, pull out the cake from the pan using the parchment paper hanging out and carefully keep on a long serving plate. Top with the crushed pistachios.
- Slice with a sharp knife and serve immediately.
Notes
I didn't use up all the ice cream mentioned in the recipe. As you can see, I had a thicker layer of strawberry and pistachio when compared to the vanilla. Enjoy the remaining ice cream after using up for the recipe!
You can bake your own pound cake. I went with store bought to make things easy.
You can bake your own pound cake. I went with store bought to make things easy.