Homemade cassata ice cream

Nici Wickes' easy version of cassata ice cream is perfect if you're not a big fan of Amaretto or glacé cherries. This recipe uses roasted almonds, rum and fresh cherries instead. Problem solved!

By Nici Wickes
  • 30 mins preparation
  • 6 hrs marinating
  • Makes 2 cup
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
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  • 400 millilitre cream, soft whipped
  • 395 gram (one tin) sweetened condensed milk
  • 2 tablespoon rum
  • handful fresh pitted cherries, chopped
  • 1/2 cup roasted almonds, chopped
  • 1/4 cup chopped pistachios
  • 1/4 cup chocolate chips


  • 1
    Softly whip the cream until soft peaks form, then increase your speed and beat until stiff. It should double in volume.
  • 2
    Gently fold in the condensed milk and rum, then the remaining ingredients, reserving a handful of fruit and nuts to scatter on top.
  • 3
    Gently pour into a container, sprinkling the reserved nuts, fruit and chocolate on top.
  • 4
    Freeze for at least 6 hours or overnight.
  • 5
    Soften for 15 minutes before serving in luscious scoops.


  • "When I read recipes for ice cream, I get excited until it comes to the bit where you need your own ice-cream maker or to stir it every half hour for 24 hours! Not this recipe, it’s easy to whip up and the result is creamy," says Nici. - For a salted caramel version, use caramelised condensed milk (dulce de leche) and add 1 tsp salt.

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