What’s a great ice cream flavor that’ll become your new favorite? Black forest ice cream! Just thinking about it makes my mouth water. This delicious black forest ice cream is rich and decadent with sweet chocolate and pretty cherries.
Black forest ice cream is very easy to make. Prepare a slurry of milk and tapioca starch. Then, heat it with sugar, whipped cream, Dutch cocoa powder, and Kirsch. We’ll make a cherry compote for the ice cream topping of some blended cherries and sugar.
There are various approaches to making this recipe from scratch. Along with cherry compote, you can use crumbled brownies or chocolate cake to make an ice cream base. But it is time-consuming, so we recommend you make ice cream by following this recipe.
Let us now dive into the details of one of the easiest and mouth-watering ice creams. While scrolling down, you will find a list of essential ingredients and equipment to make this ice cream with pure indulgence.
What Equipment Will You Need To Make Black Forest Ice Cream?
- Ice cream Maker or Churner – You must have an ice cream maker or churner to churn the ice cream until smooth.
- Pot – A pot to heat the ingredients and make the ice cream base.
- Food processor – A food processor to blend the cherries until smooth.
- Spatula – You will need a flat, surfaced spatula to mix the ingredients well and to avoid the ingredients from burning.
- Container – You need a square container for freezing the ice cream.
How Much Time Will You Need To Make Black Forest Ice Cream
|Preparation Time||Cooking Time||Chilling And Churning Time||Total Time|
|25 Minutes||35 Minutes||4 Hours||5 Hours|
What Ingredients Will You Need To Make Black Forest Ice Cream?
- Dutch Cocoa Powder – I genuinely prefer to use Dutch cocoa powder. Its darker color aids in giving the ice cream a distinctive dark brown appearance similar to cake and a rich taste.
- Sour Cherries – I prefer tart cherries for this ice cream. If you cannot find sour cherries, you can substitute ordinary cherries or a can of cherry pie filling. But you will need to add more lemon juice and less sugar to balance the sweetness.
- Kirsch – It is a clear, colorless liquor typically prepared from tart cherries. If you cannot find Kirsch, you might use cherry liquor or can replace it with half a tablespoon (15 grams) of glucose syrup for an alcohol-free option.
- Cinnamon – A classic addition to the cherries in this black forest cake ice cream is a small amount of ground cinnamon, which offers another flavor dimension.
- Lemon Juice – For this dish, fresh lemon juice is preferred. Depending on how large and juicy the lemon is, you will need one tablespoon or around the juice of a half-lemon.
- Thickened Cream – I have used thickened cream to make an ice cream base. You might also use heavy cream or whipping cream.
- Milk – You must have milk to prepare the ice cream base.
- White Sugar – For this recipe, white sugar works best. You can substitute it with castor sugar. Note: Other forms of sugar won’t dissolve easily and will not work well with the flavors in this ice cream, so I don’t advise adding them.
- Tapioca Starch – The ice cream can be thickened and stabilized naturally and easily with tapioca starch. If you cannot find it, you can conveniently use arrowroot powder or cornflour in the same volume for tapioca starch.
- Pectin – You might need pectin to thicken the cherry compote and prevent it from becoming too icy in the ice cream.
Steps To Make Black Forest Ice Cream
1. For Making Ice Cream Base
Mix two teaspoons of tapioca starch and one cup of milk into a small pot to form a slurry.
Add two cups of cream, ½ cup white sugar, and ½ cup or 50 grams of Dutch cocoa powder to the mixture and put it on the stove. Heat on medium, and stir well until the sugar is dissolved. Now add two tablespoons Kirsch or half tablespoon glucose syrup and mix well.
Keep the pot aside and allow it to cool for about four hours. I prefer to leave it overnight for better results. While the cream base is chilling, let’s prepare a jam swirl.
2. For Making Cherry Compote
In a food processor, put 400 grams of cherries and blend until smooth. When you reach a smooth texture, strain the mix to remove the large pieces.
Add the strained and processed cherries to the pot with the two tablespoons of sugar, one tablespoon lemon juice, two tablespoons of pectin, and ⅛ teaspoon cinnamon powder, and allow it to heat for 30 minutes. Add one teaspoon of Kirsch and set it aside to cool down.
3. It’s Time To Churn
Pour the cream base into an ice cream churner (which you might have frozen before the use) and churn to make it soft.
Add spoonfuls of cherry compote and grate dark chocolates on the ice cream base and freeze it for four hours or until firm. With this, your delicious black forest ice cream is ready!
|Saturated Fat||3.8 g|
How Will Black Forest Ice Cream Look And Taste Like?
This black forest ice cream is like pure indulgence, with decadent chocolate ice cream, a tangy cherry swirl, and a hint of kirshwasser.
This chocolate cherry ice cream is a rich mix of rich chocolate ice cream, a tangy cherry swirl and dark chocolate flakes. You can clearly see the rich brown color of the ice cream and the red of the cherry compote.
Black Forest Ice Cream Recipe
For Chocolate Ice Cream Base
- 500 ml Thickened Cream
- 250 ml Milk
- 2 tablespoons Kirsch or Glucose Syrup
- ½ cup Dutch Cocoa Powder
- 2 teaspoons Tapioca Starch or Corn Flour
- ½ cup White Sugar
- 400 grams Sour Cherries
- 1 tablespoon Lemon Juice
- 2 tablespoons Pectin
- ⅛ teaspoon Cinnamon
- 1 teaspoon Kirsch
- 2 tablespoons Sugar
For Making Ice Cream Base
- Pour 250ml milk into a small pot and mix two teaspoons of tapioca starch to form a slurry.
- Add 500 ml of cream, ½ cup sugar, and ½ cup cocoa powder to a pot and stir thoroughly.
- Heat on low flame until the sugar dissolves.
- Add two tablespoons of Kirsch into the tapioca starch slurry to the pot containing cream, sugar, and cocoa powder and let it cool for at least four hours.
For Making Cherry Compote:
- Put 400 grams of cherries in a jug and blend until smooth using a food processor or immersion blender. You should strain the blended cherries.
- Add the blended cherries to a small pot with two tablespoons of sugar, one tablespoon of lemon juice, ⅛ teaspoon of cinnamon, and two tablespoons of pectin.
- Stir constantly, and put it on the stove for about 30 minutes or until it has been reduced to one cup.
- Add one teaspoon of Kirsch to this cherry compote after cooling. Now put your ice cream base in a container and chill in the refrigerator.
- Simultaneously put the churning bowl in just before you start churning.
For Making Black Forest Ice Cream
- Use an ice cream maker or churner to churn the ice cream until it has a soft serve consistency.
- Transfer the ice cream to a container that has already been refrigerated, stack the ice cream and cherry compote.
- Cover and freeze overnight or for about four hours until hard.
- Take out your black forest ice cream from the freezer, scoop, and enjoy serving!
The mousse, whipped cream, and cherries are heaven in a bowl. It is so good that many people will not believe that it doesn’t just taste like cherry ice cream.
It has a creamy, citrusy, and chocolate flavor that instantly lights up your mood. If you like our recipe, share your experience in the comment section. I’ll see you next time.
Frequently Asked Questions (FAQs)
Can I make this ice cream without using alcohol?
Yes, you can, indeed. You can use glucose syrup in place of alcohol. You can make the ice cream without it, but it won’t freeze as softly, and you’ll probably need to let it out for a while to soften it up enough to scoop.
Can I use regular cherries?
Yes, you can. If you can’t get sour cherries, you can use cherry pie filling or black cherries. You can also try using regular cherries, but you need to add more lemon juice and less sugar to balance the flavors.
What is the taste of Black Forest ice cream?
Black Forest ice cream has a classic cheesecake flavor highlighting chocolate, cherries and cream.