Prepare an ice bath by filling a large bowl with ice cubes and 1 to 2 cups of water. Place a medium bowl fitted with a fine strainer inside the ice bath.
In a medium saucepan, combine the milk, cream, ½ cup sugar, and salt. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes.
In a medium bowl, whisk together the egg yolks, and the remaining ¼ cup sugar. Carefully whisk 1/2 of the warm milk mixture into the egg yolks, 1 ladleful at a time, until the egg mixture is warmed. Whisk the egg-milk mixture back into the saucepan. Cook the mixture over medium heat, stirring constantly, until the mixture is thick enough to coat the back of the spoon and registers around 175 degrees, about 5 to 7 minutes. Be careful not to boil the mixture.
Immediately remove from the heat and stir in the cherries. Let the mixture sit for 10 to 15 minutes, or until slightly cooled. With an immersion blender, food processor, or blender, carefully purée the mixture until smooth. Add in the vanilla. Strain the mixture through the fine strainer into the prepared ice bath. Cool the custard in the ice bath until it reaches room temperature, stirring often.
Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours or up to 1 day.
Pour the chilled mixture into an ice cream maker. Freeze according to the manufacturer’s directions. Transfer the ice cream to an airtight container, press plastic wrap against the ice cream surface, and freeze until it is firm and the flavor is ripened, at least 2 hours.
Black Forest Ice Cream Sandwiches
Chocolate, cherry and cream: this dessert combines all the flavours of Black Forest cake in a hand-held ice cream bar. Best of all, you can keep them ready in the freezer for whenever the urge hits.
1 cup (250 mL) butter
4 oz (125 g) unsweetened chocolate, chopped
2 cups (500 mL) granulated sugar
1½ tsp (7 mL) vanilla extract
1¼ cups (300 mL) all-purpose flour
3 tbsp (45 mL) unsweetened cocoa powder, sifted
¼ tsp (1 mL) baking powder
¼ tsp (1 mL) salt
6 cups (1.5 L) burgundy cherry ice cream (see Tip below).
3 oz (90 g) bittersweet chocolate, finely chopped
2 tbsp (25 mL) cherry liqueur or cherry brandy
1. Preheat oven to 350ºF (180ºC).
2. Line a 17 x 11-inch (45 x 29-cm) jelly-roll pan with aluminum foil or parchment paper. Grease lightly.
3. In large saucepan over low heat, melt butter and chocolate, stirring constantly until smooth. Remove from heat and let cool slightly.
4. Whisk in sugar and vanilla, mixing until blended. Add eggs, 1 at a time, whisking thoroughly after each addition. Combine flour, cocoa, baking powder and salt. Stir into chocolate mixture, mixing until smooth. Spread batter evenly in prepared pan
5. Bake in centre of oven for about 15 minutes or until set. Cool completely on wire rack then remove from pan.
6. Soften ice cream slightly. Stir in chocolate and return to freezer until firm, about 1 hour.
7. Trim edges from brownie. Cut in half vertically to make two 10 x 8-inch (25 x 20-cm) rectangles. Brush bottom side of brownie lightly with liqueur. Spread ice cream evenly over 1 piece. Place second on top, bottom-side down. Press lightly. Cut into 12 rectangles by making 3 vertical and 4 horizontal cuts evenly spaced. Wrap each sandwich individually in plastic wrap or aluminum foil. Freeze until firm, about 3 hours. Store in freezer.
For a quick filling simply use the store-bought ice cream right from the carton without the chocolate addition and liqueur.
Makes about 24 brownies, 12 sandwiches, about 2 x 3½- inches (5 cm x 9-cm)
Healthy Black Forest Ice Cream Sandwiches
"When I was a kid and the ice cream truck came around, I really did try to be adventurous and sample new things. But it was always the ice cream sandwiches I went back to. They were just so darn reliably delicious and extremely satisfying! And so are these easy-to-make, healthy Weight Watchers Black Forest Ice Cream Sandwiches. Made with homemade chocolate frozen yogurt, fresh cherries, and chocolate graham crackers, they are a totally satisfying Weight Watchers frozen dessert at only 3 WW fsp's each!"
Makes 9 ice cream sandwiches
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Recipe: Black Forest Ice Cream Sandwiches
I've always had a soft spot for ice cream sandwiches. My earliest memory of eating ice cream sandwiches was as a kid. My mum would fetch me from school, and on our walk home we would pass a grocery store and I would ask for a 'Max Ice cream Sandwich' and she would buy it for me with disapproving eyes (of course) for 5 rupees at the time. As a child I used to relish that little bar of ice cream and cake until we got home.
Today I know how to make both cake and ice cream and have combined the two to make a Black Forest–flavoured ice cream sandwich. Traditionally, Black Forest consists of a cherry-flavoured brandy called kirsch, however, I have intentionally left it out here to make the recipe kid friendly. I used a mixed berry jam and fresh cherries, but you could use a chunky cherry jam. I also chopped up some walnuts and bits of chocolate for a textural element, but you could leave them out.
When deciding on the ice cream to use, I used an organic French vanilla ice cream – the better-quality ice cream you use, the better the final product. I froze my sandwiches for over 24 hours because my freezer works in slow motion! But you probably have to freeze your sandwiches for around six hours before cutting and consuming. This makes these little numbers the perfect make-ahead dessert. Once cut into bars, be sure to wrap them in buttered paper and foil. Tie them up with some cute string and they can become dessert on the go (in case you want to chase your guests out quickly!).
½ cup unsalted butter (room temperature)
1 cup milk mixed with 2 tbsp vinegar
¼ tsp instant coffee powder mixed with 5 tbsp hot water
- 1L vanilla ice cream
- ⅓ cup walnuts, chopped
- ⅓ cup dark chocolate, chopped
- ½ cup mixed berry jam
- ⅓ cup fresh cherries, chopped
- Preheat oven to 180°C.
- In a bowl, cream together the butter and the two sugars until light and fluffy. Add the eggs, one at a time, beating in between each addition. Add the vanilla and mix well.
- In a separate bowl, sift together the flour, cocoa powder, baking powder and salt. Add the dry ingredients to the wet ingredients by alternating with the milk mixed with the vinegar and instant coffee liquid until you've added everything. Mix well, however, do not over-mix.
- Line two baking trays (30 x 30cm) with lightly oiled baking paper. Pour half the mixture into one tray and the other half into the second tray.
- Bake the cake for about 9–11 minutes, or until a toothpick inserted comes out clean. Remove from the trays and leave to cool completely on a wire rack.
- Keep the ice cream out to soften a little. Remove the baking paper from the sheets of cake and get ready to assemble once cooled.
- Layer one of the baking trays with cling film and place one sheet of cake on a tray. Spread the jam around the entire sheet of cake. Scoop over the ice cream and spread evenly to all the corners, then scatter with the chopped walnuts and chocolate bits.
- Place the other sheet of cake on top and gently press down. Cover with cling film and foil.
- Place some weight over the wrapped tray (plates, cans, bottles) and put in the freezer for at least 6 hours before slicing into bars and serving.
This post was created by a Foodie community contributor, where anyone can post their opinions and thoughts. Views represented are not affiliated with Foodie or our Partners. =)
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Black forest ice-cream
Put an oven tray into freezer so that it is very cold. Remove ice-cream container from freezer. Dip ice-cream scoop into cold water, scoop ice-cream into balls with ice-cream scoop place immediately on tray in freezer. Dip ice-cream scoop into cold water again. Repeat with remaining ice-cream to give six ice-cream balls. Freeze until very hard.
Put chopped chocolate and white vegetable shortening into top of double saucepan, stand over hot water stir until melted, cool. Cover an oven tray with aluminium foil. Dip the ice-cream balls in chocolate, lift out with fork, place on foil-covered trays.
Work quickly when doing this. Return ice-cream balls to freezer.
Drain cherries, reserve 1½ cups of syrup. Put reserved cherry syrup and Cherry Heering or maraschino or rum in pan add combined cornflour and water. Stir until mixture boils and thickens.
Add pitted cherries to sauce mixture, stir over heat until heated through. Place ice-cream balls in serving dishes, top with the hot cherry sauce, serve immediately.
Black Forest Ice Cream Sundae
This time of year I eat more than my fair share of ice cream. I mean, it’s the perfect way to satisfy my sweet tooth and cool down in the heat. Here, I’ve combined black forest cake and an ice cream sundae into one truly decadent summer treat. But not only that, this healthy dessert is plant-based and made up of whole foods.
I’ll also provide some short cuts along the way in case you’re short on time but still want to make it.
Let’s break it down. This sundae consists of chocolate cashew ice cream, saucey cherries, chocolate cake crumbles, coconut whipped cream, chocolate sauce, chocolate chunks, and a cherry on top. If you’re short on time, you can use store-bought ingredients in place of making certain components and combine them all for a delicious treat.
To make the chocolate ice cream, blend all the ingredients except the coconut oil in a blender until smooth. Add the oil and blend again to incorporate it. Transfer to a bowl and chill in the fridge overnight. When chilled (and slightly thickened), pour into an ice cream maker and process it according to the manufacturer's instructions. It will be soft so transfer it back to the fridge for a few hours to become scoopable.
For the chocolate cake crumbles, grind all of the ingredients to a crumbly texture in a food processor making sure the dates are broken down. For the cherries, add thawed frozen cherries and berries to a food processor with maple syrup and briefly process until chunky. Transfer to a bowl and stir in the chia. Let sit for at least 30 minutes to thicken slightly.
For the chocolate sauce, you can choose one of two methods. The first is to blend all of the ingredients in a blender until smooth. The other method is to sift the cacao powder into a bowl, add the other ingredients, and wish together until smooth. For the whipped cream, scoop the cream out of a chilled can of coconut milk. Whip the cream and feel free to add maple syrup if you want a hint of sweetness.
To assemble the sundae, drizzle some chocolate sauce into a glass. Spoon some cake crumbles and then whipped cream on top. Add in some saucey cherries and then a few scoops of ice cream. Continue layering to the top of the glass. Sprinkle with chopped chocolate and place a cherry on top.
Black Forest Ice Cream Sundae
Chocolate ice cream
2 teaspoons pure vanilla extract
2 tablespoons melted coconut oil
Blend all but the coconut oil in a high-speed blender until very smooth. Add the oil and blend again to incorporate it. Transfer to a bowl and chill in the fridge overnight. When chilled (and slightly thickened), pour into an ice cream maker and process it according to the manufacturer's instructions. It will be soft so transfer it back to the fridge for a few hours to become scoopable.
Time saver: Use store-bought chocolate ice cream
Chocolate cake crumbles
1/3 cup pitted packed dates, chopped
2 ½ tablespoons cacao powder
Grind all ingredients to a crumbly texture in a food processor making sure the dates are broken down.
½ cup frozen strawberries or more cherries
Thaw the cherries and berries. Add to a food processor with the maple syrup and briefly process until chunky. Transfer to a bowl and stir in the chia. Let sit for at least 30 minutes to thicken slightly.
Time saver: Use chopped fresh or frozen/thawed cherries
1/4 cup cacao powder, or more
2 tablespoons almond butter
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
Method # 1. Blend all ingredients in a blender until smooth.
Method #2. Sift the cacao powder into a bowl. Add other ingredients and whisk together until smooth. Store in the fridge for up to one week.
Time saver: Use vegan chocolate hazelnut spread and warm it up until liquid.
Coconut Whipped Cream
1 can full fat coconut milk
Chill the can in the fridge overnight. Open the can and scoop out the thick cream. Use electric beaters to whip it in a bowl. Add a splash of maple syrup if desired.
Drizzle some chocolate sauce into the glass. Spoon some cake crumbles and then whipped cream on top. Spoon in some saucey cherries and then a few scoops of ice cream. Continue layering to the top of the glass. Sprinkle with chopped chocolate and place a cherry on top.
Lets get into the components of this Ice cream recipe.
In this Recipe – We have about 4 components all of which needs to be layered. In any Order. here I have written it in the order its layered
- Chocolate Icecream
- Vanilla Ice cream
- Cherry compote
- Brownies or Chocolate Cake Ice Cream
Which means we have to make vanilla, chocolate and chocolate cake or brownie ice cream. cherry compote and brownies
Before making lets know what we need to make this gourmet ice cream
Black Forest Ice Cream Cake
When I was approached to join the Lucky Leaf Spring campaign and create a recipe using their pie filling, this Black Forest Ice Cream Cake immediately came to mind! With spring finally showing itself, I knew it was the perfect time for another ice cream cake. Plus, this flavor is one I’ve been wanting to make for a while and I was pumped to finally have a chance to make it!
This post is part of the Lucky Leaf Spring campaign and contains sponsored content, but all opinions are my own.
Luck Leaf has a number of pie filling flavors that you can use in so many ways – pies, cakes, tarts, etc. They sent me cherry, blueberry and strawberry. I obviously used the cherry for this recipe, but I can’t wait to try the others.
Once I had this cake made and tasted it, I was so excited – it’s delicious! If you’ve been reading my blog for a while, you probably know I have a special place for ice cream cakes and treats. There are so many fun things you can do and this one is now added to the list!
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