Name: No Churn Black Forest Ice Cream
Prep time: 30 min
Cook time: 20 min
Ingredients: 350 grams pitted cherries (or appoximately 12 oz); 1/4 cup granulated sugar; 2 tbsp water; 1 tbsp kirsch (cherry liqueur, optional, but the alcohol does cook off); 1 tsp arrowroot starch (or cornstarch); 1 tsp water; 150 grams rather finely chopped dark chocolate (or 5 1/2 oz); 1 300 ml can sweetened condensed milk (or 10 oz); 2 tsp vanilla extract; 1/4 tsp kosher salt; 1/2 cup mascarpone cheese (or 4 oz, room temperature); 2 cups whipping cream

Cherry season is truly one of my summer highlights.

I’m happy just eating bowlful after bowlful, spitting out the seeds, and remembering wearing the double drupes as earrings as a little girl. Yes, I recently learned that the official term for fleshy thin skinned stone fruit is drupe! It can also apply to almonds and olives.

Along with baking up a good sour cherry pie, combining cherries with chocolate is just a given. It has to happen. And what could be more quintessential than the chocolate cherry combo that is the Black Forest Torte!

Black Forest Torte

Whether it is a torte, a cake or a gateau, what makes a Black Forest cake is several layers of chocolate sponge cake, with kirsch scented whipped cream and dark cherries. Somewhere in the mix is flaked or chopped chocolate. The term Black Forest comes from the specialty liqueur of Black Forest (Schwarzwald) mountain range region in southwestern Germany. The liqueur is known as Schwarzwälder Kirsch(wasser) and distilled from tart cherries and has a distinctive cherry pit flavour. This liqueur and alcoholic content, gives the cake its flavour. Back in the day, when my mum was making this cake, you could smell the Kirsch soaked sponge cake for days, the aroma alone could make a little kid tipsy! For a great history of the cake, plus a fun modern twist on the classic, check out Eva’s recipe here at Bake Street.

Turning a Torte into Ice Cream

Cherry Sauce Component

I decided that I would take the main components of the cake and transport them into ice cream. You will find the method so easy and straightforward. Begin by pitting and quartering 12 oz or 360 grams of dark cherries. These will get added to a pot, along with some sugar, water and the Kirsch. This is the best place to add the liqueur since the alcohol will cook off while the fruit simmers and breaks down, but it will enhance the cherry flavour perfectly. Yes, you can omit this ingredient. But I just wanted to be true to one of my most favourite cakes! Once the fruit has cooked down becoming soft and creating a good amount of juice, a little arrowroot starch slurry is added. This will help the juice turn into a lovely syrup as it cools down. This will help it from bleeding into the whipping cream portion of the ice cream itself. Chill the fruit sauce (about 1 1/2 cups worth) in the fridge till needed. This can even be done the day before. And yes, if you wanted to make this in the middle of winter, feel free to use a jar of quality Morelle cherry pie filling.

Chocolate Component

I like using a chocolate that isn’t too sweet or cloying. The cherries are already sweet enough. So if you find a couple of 85% cocoa Lindt bars, this is great. You will use about 1 1/2 bars, chopped up into small pieces or shavings. You do want to see some chunks, but just don’t make them so large that they dominate the landscape. You will need 150 grams, give or take. Chop and set aside till assembling.

No Churn Ice Cream Component

This is the classic no churn ice cream method. The basics are whipping cream. sweetened condensed milk and vanilla extract. I also add 1/2 cup of mascarpone cheese. It add a lovely presence (rather cheesecake reminiscent) and also gives the whipping cream stability. You will add the sweetened condensed milk and vanilla to a large bowl. In another bowl or in the bowl of your stand mixer, add the mascarpone cheese and whip it till smooth and soft. Add the whipping cream and whip it all together till stiff peaks are achieved. Take 1/3 of this whipped cream and fold it into the milk and vanilla mixture. Gently fold until smooth. Then add the remaining whipped cream in two more batches and continue folding. Be gentle, so as not to lose too much of the air in the whipped cream.

Assemble the Ice Cream

Have the Cherry Sauce brought out from the fridge to make it spoonable. Also have a chilled vessel that will hold everything ready to go. I find that a regular 9×5 inch loaf pan is always the right size. Of course, if you have an insulated ice cream vessel, even better.

Gently fold the chopped chocolate into the whipped cream mixture. For assembling, start by spooning 1/3 of the whipped cream mixture into the vessel. Spread it out evenly over the bottom of the pan. Spoon 1/3 of the cherries evenly over this. Use a skewer to swirl it into the cream, without over doing it. You don’t want to overwork it, this will turn the entire ice cream pink. Repeat two more times. Cover with plastic wrap and foil, or a lid and chill for at least 8 hours or overnight. I think overnight is best.

Final Thoughts

Eating this with a spoon right out of the pan is my preferred method. Of course, sandwiching it between chocolate cookies for ice cream sandwiches is a good idea. Setting a scoop on a warm Triple Choclate Stout Brownie is also good. On the side of chocolate cream pie or Flourless Chocolate Torte is also pretty great. In a glass with chilled cold brew (or whisky) is also pretty darn good Affogato! I’m sure you’ll come up with some great ways to eat this wonderful German inspired ice cream!

Love Jen

5 from 1 vote