Prepare the vanilla ice cream to use in the first layer, thaw and keep it ready, (Pic 1 & 2, make sure its of pouring consistency).

Take the prepared big bowl and add 1.25 Cup of ice cream to it ie first thin layer which covers all over the cassata ball (Pic 2), you can add up to 1.5 cups.

Now press the wrapped inner bowl gently all the way through like shown in Pic 3, so that ice cream reaches the top of the bowl (refer step wise Pic 6 above).

Freeze it for 4-6hrs or until its firm.

Now gently pull out the inner bowl or aluminum foil wrapped on inner bowl (either way works, refer video tutorial).

Pic 4 :- after removing the inner bowl , gently pulling out the aluminum foil.

You can see some gaps like shown in Pic 5, do fill it with vanilla ice cream or leave it as it is.

I filled the holes and looks neat in Pic 6.

Before adding the next layer measure the height (pic 6), so you know how much to fill the next layer.

If the bowl is 3 inch of height for 6 layers including cake each has to be 1/2 inch height.

Now add 1/2 cup of prepared coffee ice cream (refer Pic 4 in sub heading Coffee Ice Cream).

Level the added ice cream & then measure the height to make sure you added 1/2" of cream (pic 7).

Wrap and freeze the ice cream bowl for 4hrs, since the quantity of coffee ice cream is little it firms up very quickly within 2hours.

Now add the third layer ie 3/4 Cup of Strawberry Ice Cream (pic 8), I didn't level this layer properly so you may notice uneven strawberry layer in pictures..

Before and after adding each layer, don't forget to measure the height.

Also check if the previous layer is set (Pic 9), if not do freeze for a while and continue.

Now add 1.25 Cup of 4th Tutti Frutti layer, for that just add those fruit mix in vanilla ice cream (Pic 10), mix randomly before adding.

Level the ice cream (pic 11), and allow to firm for 4-6hours or overnight.

Add 1.5 Cup of last Orange Ice Cream, once Strawberry layer is firm.

Once done (pic 12), wrap & let the ice cream sets in the freezer for 4-6 hours or until firm.

Look at the below picture the first layer comes on top.

While the last layer is setting in the freezer do bake and get ready with the cake base.

You can use pre baked and frozen cake layer as well.

I baked fresh Egg free Orange Sponge Cake (Pic 1), also measured the height of cake batter ie 1/4Inch.

If not do trim the baked cake to 1/2" height.

The glass bowl is 7.25 inches wide on the top, so baked 9" cake has to to trimmed to fit in to it.

For that I took my siever which is 7.5" wide, trimmed the sides like shown in Pic 2 & 3.

Now place the cake over the firm orange ice cream layer.

Press it gently so that it fits inside the outer first vanilla layer (Pic 4), if needed carve the sides of cake to fit in (refer video).

Wrap the bowl (Pic 5) and freeze again for the cake to firm up.

Once all the layers are set, using aluminum foil do pull the cake out of the glass bowl (pic 6, above).

Gently turn the ice cream ball upside down (Pic 1, below).

Place it on a cake board, and immediately remove the foil (pic 2), when its cold foil comes out easily.

Add chopped cashew nuts (Pic 3) or any other nuts and dried fruits of your choice over it.

That's it, the long waited Ice Cream ball is all set to slice (Pic 4).

Make sure its cold enough to slice and do accordingly (Pic 5).

What's next dig in, Pic 6 :-) and thanks for reading till this step.