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Cassata - A layered ice-cream
Prep Time
10 mins
Total Time
10 mins
Refrigeration time: 4 hours
Servings: 24 scoops,
Author: Teena Agnel
  • 24 oz 678 gms (3 packs) cream cheese, at room temperature
  • 1 cup heavy whipping cream
  • 2, 14 oz 396gms cans, sweet condensed milk
  • PREPARING RASPBERRIES Please refer notes for easy substitutes
  • 1 cup Rasberries
  • 1/4 cup sugar
  • 1 teaspoon lemon juice
  • 1/4 cup water
  2. Add raspberries + sugar + lemon juice + water in a saucepan and bring the mixture to a boil. Turn the heat to low and let it simmer till it thickens, about 5-10 minutes. Crush it with a spoon. Let it cool before adding to the cream cheese mixture.
  4. Add cream cheese to a bowl and beat until the cream cheese is soft. To this add heavy whipping cream and mix till stiff peaks form.
  5. Add one can of condensed milk and mix well. Add the remaining condensed milk 1/4 cup at a time as needed. Taste and adjust the sweetness to your liking. (I used 1(14oz) can and 1/2 cup from the 2nd can).
  6. Remove 1/3 of the cream cheese mixture into a bowl. Add the cooled raspberry mixture. Stir well.
  7. Place a plastic wrap in a loaf pan. Add 1/2 of the cream cheese mixture. Smooth it and add the raspberry flavored filling. Smooth again and add the remaining cream cheese mixture.
  8. Top with roasted sliced almonds or pistachios.
  9. Place the plastic wrap touching the top of the ice-cream. Cover with aluminum foil and refrigerate for 4 hours or more till the ice-cream sets.

  10. Leave it outside for 5 minutes before scooping or slicing.
Recipe Notes

Placing a plastic wrap in the loaf pan will make it easier for you to lift it from the pan for easy slicing.

Place a plastic wrap touching the top of the ice-cream and cover with aluminum foil.
(This will help to get rid of freezer burns).

To create different flavors: 
Divide the cream cheese mixture into a different bowl and stir in different flavors.
Use melted chocolate, crushed pistachios, different flavors of jams etc.