Ice Cream with Cassis

Ice Cream with Cassis

So simple, but so tasty! Ice cream with cassis is a wonderfully speedy dessert and needs only 3 ingredients (5 if you’re feeling fancy).

My mother used to make this all the time for dessert at dinner parties when I was growing up – always a hit. We’ve given it a little twist here, but it still keeps the essence of delicious simplicity.


6 scoops of vanilla ice cream
2 tbs cassis (black currant liqueur)
2 cups berries (we’ve used blackberries, but use whatever berries you have on hand)
3 tbs mint, sliced in a chiffonade (optional)
6 vol-au-vents (1 package of 300g Tenderflake patty shells) (optional)


Preheat the oven to 400F.

On a baking sheet, lay a silicone baking mat or parchment paper (to prevent your vol-au-vents from sticking). Separate the six vol-au-vents in the package (if they are frozen together wait a few minutes for them to lightly defrost then try pulling them apart) and place them spaced out on the baking sheet. Note, these are meant to be baked from frozen. Place the baking sheet in the oven and bake for 18-20 mins or until puffy and golden brown. (If not using Tenderflake, follow the instructions on the packaging). Once cool enough to touch, take a knife and follow the perforated circle to cut out the tops, discard or plate to the side.

Start plating the vol-au-vents, 1 per plate. Take 1 scoop of vanilla ice cream and place it on top of the vol-au-vent. Top with a sprinkle of mint and handful of berries. Top all of that with a light sprinkle of cassis.

Not using the vol-au-vents? Serve the ice cream in a bowl or martini glass, following the same process.

Serves 6.

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