Black Forest Ice Cream (Print)
This smooth no-churn ice cream combines cherry sauce, chocolate cake chunks, and chocolate shavings. A sweet nod to the classic Black Forest dessert.
# Ingredients:
→ Cherry Sauce Components
01 -
2 teaspoons cornflour (cornstarch in the US)
02 -
2 tablespoons fresh lemon juice
03 -
2 tablespoons white sugar (or as needed)
04 -
450g fresh cherries, pitted and roughly cut (about 1 pound)
→ Ice Cream Ingredients
05 -
¾ cup chocolate cake cut into tiny pieces
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2½ cups heavy cream (600ml of thickened cream)
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1 tin sweetened condensed milk (14oz / 395g)
08 -
1 cup finely shaved dark or milk chocolate
09 -
2 teaspoons of vanilla
# Steps:
01 -
Add cherries, sugar, and lemon juice to a medium pot. Let everything come to a boil on medium heat, then lower heat and cook gently for 10 minutes until the cherries soften up.
02 -
Mix cornflour with 3 teaspoons of water to make a paste. Gradually add this to the cherry blend while stirring, keeping an eye on the thickness. Turn off heat and let it cool fully.
03 -
Using a whisk or handheld mixer, beat the cream gently until it forms soft peaks. Avoid overbeating it.
04 -
Carefully fold half the condensed milk into the whipped cream. Repeat with the rest of the condensed milk and the vanilla extract, handling the mixture gently to keep it airy.
05 -
Gently mix in most of the shaved chocolate and the small pieces of cake. Add around three-quarters of the cooled cherry sauce, saving a bit for decorating.
06 -
Pour half of the ice cream mixture into a freezer container. Pour in half of the leftover cherry sauce in random spots, swirl it with a spatula, and scatter some chocolate. Repeat this layering process.
07 -
Use plastic wrap or a lid to cover the container. Put it in the freezer for at least 8 hours or overnight.
# Notes:
01 -
Tweak the sugar amount based on how sweet or tart your cherries are.
02 -
Treat the mix gently when folding, so the mixture stays fluffy.
03 -
This method skips using an ice cream maker altogether.