There’s a certain joy that comes with creating a dessert that feels indulgent yet aligns with a plant-based lifestyle. I first discovered this Vegan Black Forest Ice Cream Cake on a hot summer day when the thought of heavy cakes felt unbearable. As I experimented with fresh cherries and decadent chocolate, what emerged was a treat that balanced creamy richness with bright, fruity notes.
Imagine sinking your spoon into a tower of fluffy cherry ice cream layered beneath a rich chocolate blanket, all made without dairy. The flavors meld together harmoniously, paying homage to the classic Black Forest cake while offering a delightful twist that will leave everyone asking for seconds.
Whether it’s for a birthday celebration, holiday gathering, or simply a well-deserved treat after a long week, this cake promises to dazzle your taste buds while providing a guilt-free indulgence. Ready to dive into the sweet, chilly goodness? Let’s get started!
Why is this Black Forest Ice Cream Cake special?
Irresistible Layers: This dessert features luscious layers of cherry and chocolate ice cream, making each bite a sweet revelation.
Guilt-Free Indulgence: Made with wholesome ingredients, it’s a featherlight option that aligns with your plant-based choices.
Crowd Pleaser: Perfect for gatherings, everyone will adore this refreshing treat, ensuring it disappears in no time!
Simple Preparation: With just 25 minutes of prep, you can whip up this impressive cake without fuss.
Versatile Delight: Customize it with your favorite toppings or make it a show-stopper at any celebration—this recipe is endlessly adaptable!
Black Forest Ice Cream Cake Ingredients
For the Cherry Base
• Fresh cherries – 17.6 oz (500 g) fresh or frozen cherries bring a burst of fruity flavor to the ice cream!
• Kirsch or Cherry Brandy – 4 tablespoons (60 ml) adds a delightful depth to the cherry mixture.
• Cane sugar – 5 tablespoons (60 g) balances the tartness of cherries beautifully.
• Cornflour – 1 tablespoon (8 g) – helps to thicken the cherry sauce for a luscious texture.
• Water – 1 tablespoon (14.79 ml) – combined with cornstarch, it creates a perfect slurry.
For the Cherry Ice Cream Layer
• Sweetened condensed coconut milk – 5.6 oz (160 g) makes this layer rich and creamy without dairy.
• Cashews – ¾ cup (100 g) soaked – they create a smooth base and add creaminess to the ice cream.
• Coconut milk or cream – 8 oz (225 g), chilled – gives this layer a delightful, velvety texture.
• Vanilla extract – 1 teaspoon (5 ml) enhances the overall flavor profile with warm undertones.
• Almond extract (optional) – ½ teaspoon (2.5 ml) adds a nutty depth that complements the cherries.
For the Chocolate Layer
• Sweetened condensed coconut milk – another 5.6 oz (160 g) keeps it consistently creamy!
• Cashews – another ¾ cup (100 g), soaked – necessary for creating the chocolate layer’s smoothness.
• Coconut milk or cream – again, 8 oz (225 g) keeps everything beautifully cohesive.
• Dutch processed cocoa powder or cacao powder – 3 tablespoons (15 g) for that essential chocolatey richness.
• Sea salt – ¼ teaspoon (1.5 g) enhances all the sweet flavors for that perfect balance.
For the Toppings
• Fresh cherries – 2.4 oz (68 g) – these add a burst of freshness on top of your cake!
• Vegan dark chocolate – 3.5 oz (100 g) – sprinkle shavings or chunks to elevate the dessert’s appeal.
• Freeze-dried cherries – 2 tablespoons (30 g) for an extra textural crunch and fruity flavor boost.
• Additional fresh cherries – 2.4 oz (68 g) for final garnish and eye-catching presentation.
Get ready to indulge in this delightful Black Forest Ice Cream Cake that’s as delicious as it is impressive!
How to Make Black Forest Ice Cream Cake
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Simmer the Cherries: In a saucepan, add the fresh or frozen cherries, kirsch (or brandy), and sugar. Simmer on medium heat for about 10 minutes, stirring often until the cherries soften and the mixture becomes saucy.
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Create the Thickener: In a small bowl, mix the cornstarch with water to form a smooth paste. Add this mixture to the cherry sauce, stirring continuously and cooking for an additional 3 minutes to thicken properly.
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Blend the Cherry Ice Cream Base: Reserve one-third of your cherry sauce for topping. Transfer the rest into a blender along with the sweetened condensed coconut milk, soaked cashews, coconut milk, vanilla, and almond extract. Blend until you achieve a silky, creamy consistency.
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Freeze the Cherry Layer: Line an 8″ loaf tin with parchment paper and pour in the cherry ice cream mixture. Freeze for 2-3 hours, or until it’s firm to the touch.
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Blend the Chocolate Ice Cream Base: In the blender, combine more sweetened condensed coconut milk, soaked cashews, coconut milk, cocoa powder, and sea salt. Blend until completely smooth and creamy—this rich mixture will become the top layer!
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Layer with Cherries and Freeze Again: Once the cherry layer is set, place fresh cherries on top, then pour the chocolate ice cream mixture over them. Return the loaf tin to the freezer for another 3-4 hours until fully set.
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Remove and Serve: To release the cake, gently warm the outer edges of the pan with a warm wet dishcloth. Transfer your ice cream cake to a serving dish. Top with reserved cherry sauce, additional fresh cherries, shavings of dark chocolate, and freeze-dried cherries. Slice with a hot, wet knife to serve immediately.
Optional: Top with chopped nuts for added crunch and flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for Black Forest Ice Cream Cake
- Quality Ingredients: Use ripe, juicy cherries for the best flavor! Fresh or frozen can work, but fresh will provide a brighter taste.
- Avoid Ice Crystals: Ensure your blends are smooth, as this contributes to a creamier texture. Overmixing or improper freezing can lead to unwanted ice crystals.
- Smooth Layers: When adding layers, make sure the first layer is fully set before pouring on the next to prevent mixing. This step is crucial for beautiful presentation.
- Transfer with Care: When removing the cake from the loaf pan, gently warm the edges. This makes for an easier release without damaging the ice cream structure.
- Customize Toppings: Feel free to mix your favorite fruits or nuts with the chocolate topping for a unique twist on this Black Forest Ice Cream Cake!
What to Serve with Black Forest Ice Cream Cake?
Elevate your dessert experience with delightful accompaniments that enhance every bite of this rich and creamy cake.
- Fresh Berries: A medley of strawberries and raspberries adds a vibrant, tart contrast, brightening each indulgent forkful.
- Coconut Whipped Cream: Light and fluffy, this topping complements the cake’s richness while offering an airy texture that balances the flavors beautifully.
- Chocolate Drizzle: Drizzling warm vegan chocolate sauce over each slice elevates the dessert to new heights—rich, decadent, and utterly delightful.
- Mint Leaves: These fresh leaves add a refreshing touch, making every bite pop with flavor and a fragrant aroma that’s simply irresistible.
- Coffee or Espresso: Serve alongside a warm cup to enhance the chocolate notes of the cake, making for a cozy and memorable pairing.
- Vegan Vanilla Ice Cream: The creamy coldness pairs wonderfully, allowing for a delightful contrast and a double dose of indulgence.
- Almond Biscotti: Crunchy and lightly sweet, these cookies are perfect for dipping into your creamy dessert, offering a delightful texture contrast.
- Chilled White Wine: A light, fruity white wine like Riesling can become a refreshing accompaniment that beautifully cuts through the cake’s decadence.
- Toasted Nuts: Adding a sprinkle of toasted almonds or hazelnuts lends a warm, nutty flavor and a crunchy texture that perfectly complements the dessert.
How to Store and Freeze Black Forest Ice Cream Cake
Fridge: Keep any leftovers in an airtight container for up to 3 days. This will help retain the flavors and creaminess of your Black Forest Ice Cream Cake.
Freezer: To freeze the entire cake, wrap it tightly in plastic wrap and then aluminum foil. It can last up to 2 months in the freezer without losing its delightful texture.
Reheating: There’s no need to heat ice cream cake, simply remove it from the freezer, let it sit at room temperature for about 10-15 minutes before slicing. Enjoy the perfect creamy consistency!
Serving Suggestion: If you’re planning to serve only a portion, slice the cake and return the rest to the freezer immediately to maintain its quality and freshness.
Black Forest Ice Cream Cake Variations
Feel free to explore these delightful twists on the classic recipe that will elevate your experience!
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Nut-Free: Substitute cashews with silken tofu for a creamy texture while keeping it nut-free.
Experimenting with silken tofu creates a light and airy texture, perfect for those with nut allergies! -
Fruit Variations: Use different fruits like raspberries or strawberries for a fresh fruit twist.
Ripe strawberries lend a sweet touch, while tart raspberries can introduce a delightful balance to your ice cream layers. -
Chocolate Lovers: Add chocolate chips into the chocolate ice cream mixture for an extra chocolatey punch.
These little bursts of chocolate will create an even richer experience for those who crave a deep, decadent flavor. -
Dairy Option: If you’re not strictly vegan, substitute coconut milk with heavy cream for a creamier consistency.
The creaminess of heavy cream will give you that luxurious, rich mouthfeel reminiscent of traditional ice cream! -
Heat it Up: Incorporate a dash of cayenne pepper or chili powder into the chocolate layer for a spicy kick.
This unexpected twist adds a warm heat that beautifully contrasts with the sweetness of the cherries. -
Sugar Alternatives: Use maple syrup or coconut sugar instead of cane sugar for naturally sweet options.
Both alternatives will create a nuanced sweetness without the refined sugar, making your dessert a little more wholesome. -
Gourmet Toppings: Elevate your cake by adding crushed pistachios or crushed graham crackers on top for added crunch.
The combination of textures will provide an exciting contrast to the creamy layers! -
Frozen Fruit Layer: Blend some freeze-dried cherries into the cherry ice cream for an intensified fruit punch.
This variation brings an added depth of flavor while getting a beautiful pink hue in your ice cream!
Make Ahead Options
These Black Forest Ice Cream Cake layers are perfect for busy home cooks looking to save time! You can prepare the cherry sauce up to 3 days in advance and store it in an airtight container in the refrigerator. Additionally, the cherry and chocolate ice cream bases can be blended and frozen 24 hours ahead of serving. Simply layer the mixtures in the loaf tin, freeze until fully set (about 3-4 hours), and when ready to serve, just make sure to garnish with fresh cherries and chocolate toppings. This ensures each slice is just as delicious as if you made it fresh that day—ideal for stress-free entertaining!
Black Forest Ice Cream Cake Recipe FAQs
What type of cherries should I use?
Absolutely! Fresh cherries will provide the best flavor, as they are juicier and more vibrant. However, if you can’t find them, frozen cherries are a great alternative. Just make sure to thaw them and pat dry before using to avoid excess moisture in your mixture.
How long can I store leftovers of the cake?
Very! You can keep any leftovers in an airtight container in the fridge for up to 3 days. This storage method helps to maintain the creamy texture and delicious flavors of your Black Forest Ice Cream Cake.
Can I freeze the entire cake?
Yes, indeed! To freeze the whole cake, wrap it tightly in plastic wrap, then cover it with aluminum foil to prevent freezer burn. It can stay fresh for up to 2 months. When you’re ready to enjoy it, simply let it sit at room temperature for about 10-15 minutes before slicing, which helps achieve the perfect, creamy consistency.
What should I do if my ice cream is too hard after freezing?
If you find your ice cream cake is too hard to slice, it might need a little time to soften. Let it sit at room temperature for about 10-15 minutes before cutting with a hot, wet knife. This method will make slicing much easier!
Are there any dietary considerations with this recipe?
Absolutely! This recipe is vegan and free from dairy products, making it suitable for a variety of dietary preferences. If you’re concerned about allergies, always check the ingredients, especially with cashews and coconut milk. You can also omit the almond extract for nut-free variations.
Can I customize the toppings?
The more the merrier! You can certainly get creative with the toppings! Consider adding different fruits, nuts, or even a dollop of vegan whipped cream for a personal touch to make your Black Forest Ice Cream Cake uniquely yours. Enjoy experimenting!
Decadent Vegan Black Forest Ice Cream Cake You’ll Love
Ingredients
Equipment
Method
- In a saucepan, add the fresh or frozen cherries, kirsch (or brandy), and sugar. Simmer on medium heat for about 10 minutes, stirring often until the cherries soften and the mixture becomes saucy.
- In a small bowl, mix the cornstarch with water to form a smooth paste. Add this mixture to the cherry sauce, stirring continuously and cooking for an additional 3 minutes to thicken properly.
- Reserve one-third of your cherry sauce for topping. Transfer the rest into a blender along with the sweetened condensed coconut milk, soaked cashews, coconut milk, vanilla, and almond extract. Blend until you achieve a silky, creamy consistency.
- Line an 8" loaf tin with parchment paper and pour in the cherry ice cream mixture. Freeze for 2-3 hours, or until it's firm to the touch.
- In the blender, combine more sweetened condensed coconut milk, soaked cashews, coconut milk, cocoa powder, and sea salt. Blend until completely smooth and creamy.
- Once the cherry layer is set, place fresh cherries on top, then pour the chocolate ice cream mixture over them. Return the loaf tin to the freezer for another 3-4 hours until fully set.
- To release the cake, gently warm the outer edges of the pan with a warm wet dishcloth. Transfer your ice cream cake to a serving dish. Top with reserved cherry sauce, additional fresh cherries, shavings of dark chocolate, and freeze-dried cherries. Slice with a hot, wet knife to serve immediately.