Low-Fat Ice Cream Cassata Slice

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“Submitted after a request for diabetic friendly recipes with nuts. From Health for Life Diabetes. Times are estimates and does not include freezing times.”
6 slices

Ingredients Nutrition

  • 300 g low-fat chocolate ice cream (10 oz, softened)
  • 13 cup pine nuts (50 grams - 1 2/3 oz, roughly chopped)
  • 250 g low-fat vanilla ice cream (8 oz, softened)
  • 100 g dried apricots (3 1/3 oz, roughly chopped)
  • 100 g dried figs (3 1/3 oz, chopped)
  • 100 g dried peaches (3 1/3 oz, roughly chopped)
  • 25 g glace green cherries (7/8 oz, chopped)
  • 25 g glace red cherries (7/8 oz, chopped)


  1. Line a 20 cm x 10 cm (8 in x 4 in) bar tin with enough plastic wrap to hang down the sides of the tin.
  2. Put the chocolate ice cream and pine nuts in a bowl and mix to combine.
  3. Spoon the mixture into the base and up the sides of the tin, leaving the centre hollow.
  4. Freeze until firm.
  5. Mix the vanilla icecream with the dried fruit and spoon into the bar tin over the chocolate ice cream.
  6. Smooth the surface and cover with overhanging plastic wrap.
  7. Freeze overnight until firm.
  8. Remove from the tin, discard the plastic and slice with a knife heated in hot water.

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