Easy Dairy Free Black Forest Cherry Chocolate Ice Cream
This simple, no churn Black Forest Cherry Chocolate Ice Cream is the luxury chocolate ice cream hits the jackpot as the dessert of your dreams. Made gluten free, dairy free and vegan if you source vegan brownies you will have to make two batches if you plan to share!
Servings: 10 scoops
Calories: 277kcal
Equipment
Ingredients
For the condensed milk
- 400 ml tin coconut milk needs to be 60% or over in coconut extract use the highest coconut extract percentage you can find 60%+
- 150 g caster sugar
For the Black forest ice cream
- 200 ml soya cream or usual dairy free alternative
- 30 g butter or butter alternative (I use Flora plant butter) try to use a solid dairy free butter, I use a flora block
- ½ 400 g can of black cherry pie filling
- 2 tbsp cocoa powder
- 150 g gluten and dairy free brownies chopped into bite-size chunks
Instructions
To make the condensed milk
- Empty the tin of coconut milk into a medium saucepan
- Add the caster sugar and stir to combine
- Place on a high heat and stir until bubbling
- Turn heat down to a gentle rolling boil and leave for 15minutes
- Don’t leave unattended and stir occasionally, the condensed milk will halve in volume and go a wallpaper paste colour!
- Remove from the heat, pour into a glass heatproof jug and cool to room temperature, this will take about 30 minutes
To make the Black Forest ice cream
- In a large bowl whisk together the soya milk melted 'butter' and cocoa to fully incorporate.
- Add the cooled condensed milk and stir to combine
- Take your metal loaf tin and begin to layer your cherry/chocolate ice cream dessert.
- Make sure you set aside a few of the better-looking brownie chunks for decorating.
- Start with a layer of the chocolate cream mixture (about an inch) then add a few brownie pieces and using a teaspoon plop into the mixture a few pie cherries.
- Repeat with another layer and continue until you have one final layer or chocolate cream mixture.
To decorate
- Add your final brownie chunks spaced evenly and spoon in a few more cherries, maybe add a few blobs of the thick pie sauce too. Hold the spoon end of a teaspoon and using the handle dip the end into the cherry sauce blobs and gently swirl the sauce to create a pretty swirl pattern on the top of your dessert for that professional look.
- Cover the top of the loaf tin with foil and secure with an elastic band, place in the freezer on an even surface and leave overnight.
- To serve simply heat your ice cream scoop in boiling water and scoop away, no need to take this out of the freezer in advance, this ice cream scoops perfectly!
Nutrition
Calories: 277kcal | Carbohydrates: 36g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Sodium: 88mg | Potassium: 162mg | Fiber: 1g | Sugar: 25g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 2mg