I won’t bore you with introducing what cassata ice cream is again, if you’d like to learn more about it then check out my recipe for regular cassata ice cream! But I do want to emphasise how easy it is to make this vegan version, and honestly it tastes the same as the regular version. So if you’re vegan, or you’re simply just trying to reduce your dairy consumption, then this recipe is the one for you!
My brother is a vegan and he also has fond memories of indulging in cassata ice cream from when we were growing up in Dar-es-salaam, Tanzania. And so because I am a lovely sister, I decided to experiment and try make a vegan cassata ice cream! What really helped was that the Hershey’s sauce I used in the original recipe is vegan anyway, and that is what gives this dessert its unique and accurate flavour! Things were pretty easy once I found that out, because vegan double cream is available in most supermarkets and so is vegan condensed milk (I got mine from Sainsbury’s!).
I hope you enjoy this recipe, please let me know how it turns out in the comments below!
Vegan Cassata Ice cream
- 270 ml vegan double cream equivalent to one pot of Elmlea Plant Double Cream
- 100 grams vegan condensed milk may need more, vegan condensed milk is not as sweet as regular condensed milk
- pinch/drop of vanilla powder/essence do not exceed this amount, we don't want the ice cream to taste strongly of vanilla
- 2 handfuls crushed, unsalted peanuts amount depends on preference
- 6 pieces vegan milk chocolate I used Tesco's vegan free from milk chocolate
- 4-5 tbsp Hershey's chocolate sauce yes, it's vegan! you'll need more for drizzling on top
- Pour the vegan double cream, vegan condensed milk and vanilla in a bowl – whip this using a hand mixer or machine. It needs to be the consistency shown in the attached video.
- Pour into a loaf tin and smoothen the top using a spatula.
- Place your unsalted peanuts into a food processor and blitz to crunchy small pieces (not ground). Alternatively, place peanuts in a ziplock plastic bag and crush using a rolling pin. Store in an air tight container until serving time.
- 10 minutes before serving, remove the ice cream from the freezer and run a butter knife around the edges. Then turn over onto a plate, it should easily come out of the tin.
- Melt the chocolate pieces in the microwave in 15-20 second increments.
- Add the Hershey's chocolate sauce to it. You can add more at this point depending how strong you want the flavour to be. Mix until combined.
- Pour on top of the ice cream and spread it around as much as you can using a butter knife. It will feel quite stretchy when spreading because of the cold ice cream. Then drizzle more Hershey's sauce on top.
- Top with crushed unsalted peanuts, slice into squares and serve!