Cassata Ice Cream Cake

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As we bid farewell to this blessed month and move on to Eid-ul-Fitr, it is more like stock taking of what we have achieved in the month. Ramadan is a month where there are a lot of restrictions – whether it is food, water or relationships; when there is more emphasis on giving away a part of your wealth to charity – compulsory and otherwise; when there is the requirement of keeping a tab on our habits and characters. Eid ul Fitr marks the removal of all those restrictions, however it points out to another fact – that if we will, we can stick to a lot of self discipline in our lives. If we will, we can give up our bad habits and grow on the good habits inculcated during this month.

This festival, though is marked by sadness of the disappearance of immense blessings of the month, is also an occasion to thank Allah for opening our eyes to many facets of life which we would have otherwise ignored, had it not been Ramadan. It is also a challenge of how we will thrive with the same spiritual zest when all things are back to normal. We know that shaitaan gets chained during Ramadan, making it easy for us to go through our motions with full enthusiasm, but with shaitaan in full force from the first day of Shawwal, it becomes a challenge as humans as to how much we can keep the momentum going. May Allah make it easy for us to carry on our learnings of this holy month till the next Ramadan, InShaAllah… Aameen…

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With summers in full swing, nothing can beat the feeling of having a cold dessert. Cassatta is said to be an Italian dessert of cake, cheese and other elements, however, for us Indians, it is a treat that we get for our good times, filled with ice creams, cake and loads of nuts. 😀 I am no fan of the Cassatta we get back home. Most of the time, the nuts will be really awful in taste. We do get Cassatta ice cream here but since the batch is usually big, I don’t buy it, fearing I may end up eating the whole batch. 😉

A sudden craving got me to making this one fine weekend. I have used all store bought ingredients, but if you have enough time in hand, you can go ahead and make each layer from the cake to the ice creams all by yourself. But if you are feeling lazy like me but want to have dessert the next day, then do it this way! 😀 I have followed the typical Indian combination of Pistachio-Vanilla-Strawberry but you can use chocolate and orange flavored ice creams, like I have seen some brands here. You can even skip the cake and make it with just layers of the ice creams, but DO NOT skimp on the nuts. I put that in capital letters since it gives all the oomph to the otherwise plain dessert. I urge you to make it for your next gathering or just for yourself and dig into it, while you chew on the cake and nuts and the ice creams melt… 🙂

InShaAllah, there will a book review scheduled for the coming Saturday and then we will come back in action after the brief Eid holidays… May Allah accept all our good deeds, forgive our sins and shortcomings, make it easy for us to continue with what we have started during this holy month… Aameen…

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5 from 4 votes

Cassata Ice Cream Cake

Course Dessert

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6 -8

Author Rafeeda

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.