Remember the Cassata Ice Cream all of us enjoyed growing up in India? We’ve taken that as a base and made it into a low-carb, sugar free, gluten free Keto Cassata Ice Cream!
This recipe includes 4 parts – the bottom cake is a basic keto vanilla cake, topped off with mixed berries ice-cream, vanilla ice-cream and chocolate ice-cream. Finally, the cake is topped off with nuts.
This recipe is a great way to enjoy your childhood dessert in a healthy way!
Serves: 7-8 generous helpings
Prep Time: 10 mins
Cook Time: 30 minutes + 4 hours for chilling
Difficulty: Medium
Ingredients for Keto Vanilla Cake
- ¼ cup softened butter
- 1 tsp vanilla
- ¼ cup sour cream
- 6 egg whites
- ¾ cup monk fruit sweetener or erythritol
- 1 cup almond flour
- ¼ cup coconut flour
- 1 tsp baking powder
- ¼ tsp salt
Ingredients for the Glaze
- 3 tbsp powdered erythritol
- 1-2 tbsp heavy cream
- ½ tsp vanilla
Ingredients for Cassata Ice cream
- 1 recipe vanilla keto cake
- 2 cups ricotta cheese or paneer
- 4 ounces mascarpone
- 1 cup whole milk
- 1 ¼ cup monk fruit sweetener / Equal / any zero calorie sweetener of your choice
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 cup heavy whipping cream
- ½ cup strawberries(fresh/frozen slightly crushed)
- ½ fresh blueberries(fresh/frozen slightly crushed)
- 1 teaspoon lemon zest
- ¼ cup cocoa powder
Method for Keto Vanilla Cake
- Preheat oven to 350. Line a loaf pan with parchment paper and spray with cooking spray.
- In a bowl with an electric mixer mix the butter and vanilla. Add the sour cream and beat until combined. Add the sweetener. Add the egg whites one at a time mixing after each.
- Stir in the flours, baking powder, and salt until thoroughly combined. Spread in the prepared pan.
- Bake at 350 for 35-40 min. The centre should be set and not jiggly. Cool completely.
Method for Making The Glaze
- Stir together the glaze ingredients until smooth.
- Transfer cake to a serving platter and drizzle with the glaze.
Method for Cassata Ice Cream
- Blend ricotta and mascarpone, milk, sugar, vanilla extract and salt until really smooth. Add in cream and pulse to combine. Then freeze in your ice-cream maker as per manufacturer’s instructions.
- When the ice-cream is ready, take it out into three containers, diving the ice-cream in equal portions.
- To create the berry layer, add the strawberries and blueberries along with the lemon zest
- To create the chocolate layer, add the cocoa powder and blend it until smooth
- Cover the base and sides of a loaf pan with a cling/plastic wrap.
- Layer the base with the cake
- Evenly spread out the berry ice-cream in the pan, ensuring even distribution.
- Freeze for 30 minutes, then spread the vanilla layer on top of the berry layer creating a second layer and freeze for 30 mins
- Put the chocolate layer on top, evenly distributing the ice-cream.
- Cover with a cling wrap and freeze for at least 4 hours
- Take out the ice cream at least 10 minutes before eating and simply invert the pan onto a plate. Remove the plastic wrap, cut into slices
Garnish with nuts, chocolate chips and serve
