black forest ice cream cake

This is one of those super delicious but oh so decadent kinds of ice cream cakes…but let’s be honest Black Forest cake is always like that! This version of Black Forest cake is pretty easy to make, but just make sure you plan well in advance as it is time consuming with having to set each layer before making the next.

I think the only thing I would do differently next time is not use black tinned cherries as they were very icy and flavourless. I think I would try maraschino cherries and would also put a drop of food colouring the cherry layer to give a better distinction between layers….you only know these things once you have made it 🙂

This yummy recipe was adapted from YuppieChef’s Blog – Spatula and well worth a try as it is a crowd pleasure and show stopper for sure!

Black Forest Ice Cream Cake

Black Forest Ice Cream Cake

black forest ice cream cake


    for the base
  • 90 g flour
  • 100 g castor sugar
  • 2 tbsp cocoa powder
  • 1/2 tsp baking powder
  • large pinch of bicarb
  • 1 egg
  • 2 tbsp milk
  • 3 tbsp sunflower oil
  • 4 tbsp boiling water
  • 1 box traditional Oreos
  • for the ice cream layers
  • 500 ml whipping cream
  • 3 egg whites
  • 1 tin condensed milk
  • 2 tsp vanilla paste
  • zest of 1 lemon
  • 1 tin cherries, drained or 250 g fresh cherries or 1 bottle maraschino cherries
  • to serve, cherries, mixed berries, whatever takes your fancy


    for the base
  1. Preheat the oven to 180ºC.
  2. Grease and/or line a 23 cm springform baking tin with baking papers or spray well with oil
  3. Mix together the base ingredients and whisk until you have a smooth consistency.
  4. Remove the Oreos from the packet and place them in a large bag. Bash with a rolling pin or similar until they break up to a coarse rubble like texture.
  5. Mix the Oreos into the cake mixture, spoon it into your baking tin and place it in the oven and bake for 30–35 minutes till it’s springy to the touch and cooked through.
  6. Allow to cool to room temperature and then place in the freezer. It should start to freeze up after 45 minutes which will help in cooling and freezing the ice cream layers.
  7. for the ice cream layers
  8. Beat the cream until soft peaks form. In a separate bowl, beat the egg whites until they are stiff and glossy.
  9. Fold the condensed milk and egg whites into the cream mixture, along with the vanilla extract and lemon zest. Divide the mixture into two equal batches and stir the tinned or fresh cherries through the one batch.
  10. Take the chocolate base out of the freezer, and layer the cherry mixture over the chocolate base, then place it back in the freezer to set. Be sure to work quickly.
  11. Put the remaining vanilla ice cream in the fridge whilst you wait for the cherry layer to set.
  12. After about 2 - 3 hours, remove the cake tin and pour the vanilla mixture over the cherry mixture.
  13. Place it back in freezer and leave for at least 6 hours or overnight, to set.
  14. Remove from the freezer about 15 minutes before serving. Lift out of the springform tin, decorate and serve.

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