Ingredients

  • 2 litres soft scoop vanilla ice cream
  • 200g fruit and nut mix
  • 100g Belgian dark chocolate, finely chopped
  • 2 oranges, zest of 1 for the cassata, plus extra for decoration

Method

  1. 1 Line a 2-litre loaf tin with a double layer of cling film, making sure there is plenty overhanging the sides. 
  2. 2 Take the ice cream out of the freezer and allow to soften slightly for a few minutes, then transfer to a large mixing bowl.
  3. 3 Gently stir the fruit and nut mix, chopped chocolate and orange zest through the ice cream until evenly distributed. 
  4. 4 Spoon the ice cream into the lined loaf tin and cover with the overhanging cling film. Freeze for at least 4 hours.
  5. 5 To serve, remove from the freezer and unwrap the covering cling film. Turn the tin onto a serving platter and use the cling film to help unmould the cassata from the tin. Top with extra orange zest and cut into slices.
  6. 6 Cook's tip: This is a great dessert to make for guests as it can be made in advance and kept in the freezer until ready to serve. You could also vary the fruits and nuts depending on you personal favourites.

Nutritional Details

Each serving provides
  • Energy 1918kj 458kcal 23%
  • Fat 23.5g 34%
  • Saturates 13.9g 70%
  • Sugars 43.5g 48%
  • Salt 0.5g 8%

% of the Reference Intakes

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