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bolo di cashupete ice cream - Antillean ice cream cashew nuts RECIPE

Bolo di Cashupete ice cream

door Linda Terrizzi

Your favorite cake, but as ice cream! This special 'bolo di cashupete ice cream' is really irresistibly delicious. It combines the taste of the traditional Antillean cake with delicious Italian ice cream.

Linda and I have been toying with the idea of ​​opening an ice cream parlor for years. Handmade Italian 'gelato' the way we like to eat it on vacation… but in unique, Caribbean flavors. No vanilla, chocolate and strawberry, but ice cream in piña colada of bolo pretense taste. And one thing was clear from the start: our most beautiful product would be this 'bolo di cashupete ice' are.

That ice cream parlor never materialized and at this point we don't think we're going to start another one (but never say never, of course). But still we always kept playing with the idea of ​​the Caribbean ice creams. Would they really be as tasty as we imagined?

And after years I can finally answer that question: “Yes! They really are as tasty as we imagined. In fact… they exceed all expectations we had!”


Princess ice cream machine

A while ago Princess (you probably know her from the reasonably priced kitchen helpers!) sent us a real ice cream machine. And not just any one, but an ice cream machine that can freeze itself.

There are two types of ice machines for sale: the budget version that you have to freeze yourself and a machine that contains a cooling system. Princess has them both, so even with a small wallet you will soon be able to make excellent (Antillean) ice cream.

So we got this one ice cream maker deluxe and that was nice… we wanted to develop a new recipe and that involves trial and error. What exactly is the right ratio? How much cashew cream do you need? Which liqueur tastes best in it? Etc.

Read our review here in which we show the difference between a cheaper and more expensive ice cream maker and why we were so happy with the self-freezing variant when developing this recipe.

The ice cream maker deluxe has different programs, so that you can make ice cream, sorbet and frozen yogurt with it. In addition, you can also choose to let the device run alone for a while or to let it cool only. When making ice cream, of course, he does those two things at once, so that the ice freezes evenly and you don't get big crystals.

So the device was really a 'dream come true' and within two days the recipe was so well tuned that we thought it was time to put it online. After several tests, it had just the right taste, texture and sweetness. An ice cream that I would dare to serve to my Italian in-laws!

The recipe

Are you going to get started with this Antillean bolo di cashupete ice? Then we are very curious about your results! So be sure to share a photo with us on Facebook, or tag your photo on Instagram with #antilliaanseten ... then we'll definitely pick it up!

This recipe makes about 750 ml bolo di cashupete ice cream

bolo di cashupete ice cream - Antillean ice cream cashew nuts RECIPE


For the basics

  • 300 ml milk
  • 200 ml cream
  • 1 vanilla pod (or possibly a sachet of vanilla sugar)
  • 4 egg yolks
  • ½ box (50 gr) glacée cherries, chopped
  • 100 gr sugar

For the cashew cream

  • 50 gr unsalted cashew nuts
  • 50 ml sweetened condensed milk
  • 50 ml of whole milk

For the cake

  • 2 eggs
  • 120 gr self-raising flour
  • 100 gr sugar
  • 100 gr butter, at room temperature
  • 1 tsp vanilla sugar
  • A pinch of salt

For the caramel sauce

  • 100 gr sugar
  • 75 gr butter
  • 75 ml cream
  • A pinch of salt

And further…

  • Ice cream cones or ice cream trays
  • 50 gr cashew nuts, roughly chopped
  • A few glacée cherries, halved
  • 100 ml Alchermes*

*Alchermes is an Italian liqueur with cinnamon flavor and a bright red color. We found it tastier and more beautiful than rum in this recipe. Can't find Alchermes? Then rum is of course also great to use!

Preparation bolo di cashupete ice

As you can see in the ingredients list, this exists bolo di cashupete ice cream from different parts. You have the ice cream, the cashew cream, the cake and the caramel sauce. Together they make the best ice cream ever. Let's start making the caramel sauce…

Making caramel sauce

Place the sugar and 3 tablespoons of water in a small saucepan and bring to the boil. Stir until the sugar crystals are dissolved in the water. Then heat the sugar further until it turns a light brown color.

Now add the butter and stir well. Finally, add the whipped cream and salt and stir again until you get an even mass. Finally, let the sauce cool.

To bake a cake

Preheat the oven to 170 degrees and grease a small baking tin (15-20 cm) with butter. Then mix the butter with the sugar until creamy and add the eggs. Stir it all together well.

When the eggs are incorporated, also add the self-raising flour, vanilla sugar and salt. Stir until smooth and then pour into the baking tin. Bake the cake for about 25 minutes until done and golden brown. Then divide the Alchermes over it. Allow the cake to cool to room temperature and then cut or break it into small pieces.

bolo di cashupete ice cream - Antillean ice cream cashew nuts RECIPE

Making cashew cream

Place all the ingredients for the cream in the blender and blend until smooth. Then put this mass in a pan and heat it until the mixture boils. In the meantime, keep stirring to prevent sticking. When the mixture boils, you will see the color darken and the cream thickens. When it's about the consistency of peanut butter, it's ready. Now let the cream cool to room temperature.

making ice cream

Now it's time to make the ice cream. Scrape the marrow from the vanilla pod and bring it to the boil in a saucepan with the milk and cream.

Then put the egg yolks with the sugar in a bowl and beat together until it is a smooth mass. Then pour the boiling milk over the egg mixture, stirring well. Then pour the mixture back into the pan.

Heat it over low heat and keep stirring until the mixture starts to thicken. The mixture should just not boil, but the egg should set so that the custard thickens. The ideal temperature is 85 degrees Celsius. When the custard has thickened, remove the pan from the heat. Now stir in the pieces of glacée cherries.

Let the mixture cool. Do you use a self-freezing ice cream maker? Then room temperature is enough. If you're using a budget ice cream maker, chill the custard in the fridge first.

Place the custard in the ice cream maker and turn the machine on. Now add the cashew cream to the custard and turn it into soft and creamy ice cream. The ice cream should not be so hard that you can shape it into balls.

Bolo di Cashupete Composing ice cream

To bolo di cashupete To make ice cream, carefully fold the pieces of cake into the ice cream. Then put the ice cream in a closed container and freeze it until it is hard enough to form balls.

To make an ice cream, scoop a big ball bolo di cashupete ice cream on an ice cream cone. Then pour some caramel sauce over it and finish the ice cream with chopped cashew nuts and half a glacée cherry. - Enjoy your meal!

  • This article was created in collaboration with a company or brand

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Bolo di cashupete ice cream - RECIPE for Antillean ice cream with cashew nuts
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