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


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I am Gayathri Kumar and I blog at gayathriscookspot.com

In this channel I would like to share with you my passion for eggless baking and cake decoration. If you have any cake or technique you want to see in this channel, please comment below and I will make sure to make a video of it in the future.

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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.

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

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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