Black Forest Ice Cream
This Black Forest Ice Cream is an irresistible way to enjoy the popular cake without having to turn on your oven! It's cool, creamy, and made with a delectable blend of coconut cream, cacao powder, fresh cherries, and brownie pieces and requires no ice cream maker! Indulge in the symphony of flavors that this frozen treat brings to your palate.
Ingredients
- 1.5 cups coconut cream , we like to buy the one from Trader Joe's or you can spoon out the thick part chilled full-fat coconut milk
- 2 ounce 14-oz cans full-fat coconut milk , chilled (we like to use the one from Arroy-D or Trader Joe's)
- 1/4 cup creamy cashew butter , cashew butter has the best flavor but you can sub with any other nut butter, seed butter or tahini
- 1/2 cup maple syrup OR sub with any liquid sweetener of choice
- 2 teaspoons pure vanilla extract
- 1/4 cup cacao powder or unsweetened cocoa powder
- 1-1/3 cup fresh cherries , pitted and chopped (or use thawed frozen pitted cherries)
- 1/3 cup cherry pie filling, optional for the swirls , you use your favorite homemade or store-bought cherry pie filling. Or can use all blended cherries if desired.
- 2-3 brownie squares broken into small pieces , can use our homemade gluten-free brownies from scratch, box-mix or store-bought brownies
For the optional homemade brownies
- 2/3 cup 2/3 cup chopped dark chocolate OR dairy-free chocolate chips , divided
- 1/3 cup drippy unsalted almond butter , can also sub with any other nut OR seed butter you have1
- 1/3 cup coconut oil , melted
- 1/4 cup coconut sugar (can also sub with golden monk fruit sweetener OR even brown sugar)
- 1/3 cup maple syrup (can also sub with Lakanto sugar-free maple syrup)
- 2 large eggs , room temperature (sub with 2 Tablespoons ground flaxseeds + 5 Tablespoons water for vegan brownies)
- 2 tsp pure vanilla extract1
- 1/2 cup blanched finely ground almond flour
- 1/3 cup cacao powder OR unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/8 tsp fine sea salt
Instructions
-
Blend:
Place the coconut cream, milk, nut butter, sweetener and vanilla into a Vitamix or a high-speed blender. Blend on high for 30 seconds, or until smooth and the mixture is combined.
-
Ice Cream Maker Method:
If you have an ice cream maker, have it ready and the bowl chilled prior to starting. Pour the blended mixture directly from your blender into the ice cream maker while it is moving. Churn for 20-25 minutes until it becomes a firm ball or the ice cream maker stops rotating.
-
Without an Ice Cream Maker:
If you don't have an ice cream maker, pour the mixture into ice cube trays for 2 hours, or until frozen. Blend frozen ice cubes in a high-speed blender until smooth.
-
Transfer to Ice Cream Container:
Spoon half of the ice cream mixture into a 9 x 5 loaf pan or 2-quart ice cream container. Pour half of the chopped cherries and/or cherry pie filling evenly. Sprinkle in half of the brownie pieces. Pour in remaining half of the ice cream then top with more cherries/cherry pie filling. Top with rest of the brownies.
-
Freeze:
Cover and freeze for at least 4 hours or overnight. When ready to serve, remove from freezer and allow to stand at room temperature for at least 20 minutes (or more) until desired consistency.
For the optional homemade brownies
-
Preheat oven to 325 F. Line an 8x8 square pan with parchment paper, leaving a slight overhang (for easier removal). Set aside.
In a large heat-safe bowl, melt 1/2 cup of the chocolate, almond butter and coconut oil over a double-boiler or in the microwave in 20 second increments, stirring well until chocolate is just melted and smooth (stir well in between - do not overheat).
Remove from heat then whisk in coconut sugar, maple syrup and vanilla. Add eggs and whisk until incorporated. Stir in cocoa powder followed by the almond flour until just combined. Fold in remaining chocolate. The batter will be thick.
Bake in preheated oven for 28-32 minutes - underbake for fudgier brownies. Allow to completely cool before slicing into even squares.
Spread batter into prepared pan and smooth with an offset spatula.
Bake in preheated oven for 28-32 minutes - underbake for fudgier brownies. Allow to completely cool before slicing into even squares.