Description
This Vegan Black Forest Ice Cream Cake is a decadent, dairy-free dessert that layers luscious cherry compote with creamy coconut and cashew ice cream, enhanced by rich dark chocolate and a touch of cherry brandy. Perfect for special occasions or anytime you crave a refreshing, indulgent treat without any animal products.
Ingredients
Scale
Cherry Compote
- 17.6 oz fresh cherries, pitted (or frozen)
- 4 tablespoons Kirsch or Cherry Brandy (sub with brandy)
- 5 tablespoons cane sugar
- 1 tablespoon cornflour (cornstarch)
- 1 tablespoon water
Ice Cream Base
- 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 Layer
- 3 tablespoons dutch processed cocoa powder (or cacao powder)
- ¼ teaspoon sea salt
- 3.5 oz vegan dark chocolate
Garnish
- 2.4 oz fresh cherries, pitted
- 2 tablespoons freeze dried cherries
Instructions
- Make the Cherry Compote: In a saucepan, combine the pitted cherries, cherry brandy, cane sugar, and cornflour mixed with water. Cook over medium heat, stirring regularly until the mixture thickens and the cherries soften, about 5-7 minutes. Remove from heat and allow to cool completely.
- Prepare the Ice Cream Base: Blend soaked cashews, sweetened condensed coconut milk, chilled coconut milk or cream, vanilla extract, and almond extract (if using) in a high-speed blender until the mixture is silky smooth and creamy. Add the cocoa powder and sea salt and blend again until fully incorporated.
- Layer the Cake: In a suitable mold or springform pan, spread a layer of the cherry compote on the base. Pour half of the ice cream base over the compote, then add a layer of pitted fresh cherries. Pour the remaining ice cream base on top and smooth the surface. Freeze for at least 4 hours or until firm.
- Add Chocolate and Finish: Melt the vegan dark chocolate gently over a double boiler or in short bursts in the microwave. Pour the melted chocolate over the frozen ice cream layer and quickly freeze to set. Once set, decorate the top with freeze dried cherries and additional fresh cherries before serving.
Notes
- Soak cashews for at least 4 hours or overnight for the creamiest ice cream texture.
- If cherries are frozen, thaw and drain excess juice before use to avoid watery compote.
- Kirsch adds an authentic cherry flavor but can be substituted with any cherry brandy or extra brandy if unavailable.
- Use full-fat canned coconut milk or coconut cream chilled well for best results with creaminess.
- The ice cream cake can be stored in the freezer for up to 1 week, covered tightly to prevent freezer burn.
