How To Make Cassata Icecream ( vegan version) – Video Recipe

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I am Gayathri Kumar and I blog at

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Cassata is a layered ice cream which has a cake base and three flavours of ice creams layered. Then it is topped with chopped nuts. I have made a vegan version using coconut milk and non dairy whipping cream for the ice cream and a vegan vanilla cake as the base.


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


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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