Description
This Vegan Black Forest Ice Cream Cake combines rich cherry sauce, creamy cherry ice cream, and luscious chocolate ice cream layers, culminating in a visually stunning and delicious dessert. Made without dairy and packed with natural ingredients like fresh cherries, cashews, and coconut milk, it offers a decadent yet plant-based twist on the classic Black Forest cake, perfect for special occasions or a refreshing treat.
Ingredients
Scale
Cherry Sauce & Ice Cream
- 17.6 oz fresh cherries, pitted (or frozen)
- 4 tablespoons Kirsch or Cherry Brandy (substitute with brandy if preferred)
- 5 tablespoons cane sugar
- 1 tablespoon cornflour (cornstarch)
- 1 tablespoon water
- 5.6 oz sweetened condensed coconut milk
- ¾ cup cashews (soaked, see notes)
- 8 oz chilled full fat canned coconut milk (or coconut cream)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
Chocolate Ice Cream
- 5.6 oz sweetened condensed coconut milk
- ¾ cup cashews (soaked, see notes)
- 8 oz chilled full fat canned coconut milk (or coconut cream)
- 3 tablespoons dutch processed cocoa powder (or cacao powder)
- ¼ teaspoon sea salt
- 2.4 oz fresh cherries, pitted
Toppings
- 3.5 oz vegan dark chocolate
- 2 tablespoons freeze dried cherries
- 2.4 oz fresh cherries, pitted
Instructions
- Make Cherry Sauce: Add the cherries, kirsch or cherry brandy, and sugar to a saucepan. Simmer over medium heat for 10 minutes, stirring often to meld the flavors and soften the cherries.
- Thicken Cherry Sauce: In a small bowl, mix the cornflour and water into a smooth paste. Stir this mixture into the saucepan and cook for 3 more minutes, stirring constantly to prevent burning, until the sauce thickens.
- Prepare Cherry Ice Cream Base: Reserve one-third of the cherry sauce for the cake topping. Add the remaining cherry sauce to a blender along with sweetened condensed coconut milk, soaked cashews, chilled coconut milk, vanilla extract, and almond extract (if using). Blend until the mixture is completely smooth and creamy.
- Freeze Cherry Ice Cream: Line an 8-inch loaf tin with parchment paper. Pour the cherry ice cream mixture into the tin and freeze for 2 to 3 hours until it is set.
- Make Chocolate Ice Cream Base: To a blender, add sweetened condensed coconut milk, soaked cashews, chilled coconut milk, cocoa powder, and sea salt. Blend until completely smooth and creamy.
- Layer Chocolate Ice Cream: Once the cherry ice cream layer is set, scatter the pitted fresh cherries evenly over the top. Pour the chocolate ice cream mixture above the cherries and freeze for an additional 3 to 4 hours until fully firm.
- Assemble the Cake: When fully set, remove the cake from the loaf pan by gently warming the outside edges with a warm wet dishcloth to loosen it. Transfer the cake onto a serving dish.
- Add Toppings: Spoon the reserved cherry sauce over the top of the cake. Garnish with fresh cherries, grated or chopped vegan dark chocolate, and sprinkle with freeze-dried cherries for a beautiful finishing touch.
- Serve: Slice the cake with a hot wet knife to ensure clean cuts and serve immediately for the best texture and flavor.
- Storage: Store any leftover ice cream cake in an airtight container in the freezer for up to one month.
Notes
- Soak cashews for at least 4 hours or overnight for the smoothest, creamiest ice cream base.
- If fresh cherries are out of season, frozen cherries work perfectly; just thaw slightly before use.
- Kirsch or cherry brandy enhances the flavor, but can be substituted with regular brandy or omitted altogether for a non-alcoholic version.
- Using a hot wet knife to slice the cake makes clean, smooth cuts without tearing.
- Prep Time: 45 minutes (including soaking cashews time not counted)
- Cook Time: 15 minutes (simmering cherry sauce and thickening)
- Category: Dessert
- Method: Freezing (No-Cook/Blending combination, primarily Freezing)
- Cuisine: Vegan, Plant-based
