Name: Black Forest Ice Cream Cake
Prep time: 2 h
Cook time: 30 min
Total time: 15 h
Yield: 10
Ingredients: 130 g egg whites (room temperature); 30 g white sugar; 120 g powdered sugar; 100 g almond or hazelnut meal; 10 g cocoa powder; 1050 g whole milk; 270 g heavy cream; 190 g sugar; 80 g corn syrup or glucose; 45 g dry milk powder; 2 g fine salt; 6 g gelatin sheets; 225 g dark chocolate (60-64%); 300 g dark chocolate couverture; 40 g cocoa nibs; 200 g griottines in brandy, drained; 15 g sugar; 60 g cherry liqueur; 40 g kirschwasser; 150 g mascarpone; 450 g heavy cream; 10 g vanilla paste; 40 g powdered sugar; 150 g fresh cherries, pitted

Prep time

2 hr

Cook time

30 min

Total time

15 hr

Servings

10 servings1×

Scale

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Black Forest Ice Cream Cake

This Black Forest ice cream cake keeps the flavor of the classic while simplifying the build: two chocolate dacquoise rounds, a churned dark chocolate ice cream, and a ribbon of boozy cherries. The mascarpone chantilly seals it all in a snowy finish before crisp chocolate shards and cherries go on top. Plan ahead so the ice cream base can chill overnight and the cake can freeze solid for clean slices.

Flavor Profile

Dark chocolate leads the way with a deep cocoa finish from the dacquoise and ice cream. The cherries add bright acidity and a gentle warmth from the kirsch. Mascarpone chantilly keeps it creamy and light, so the dessert feels rich but not heavy.

Ingredient Highlights

Almond meal gives the dacquoise a tender, chewy bite that stays soft even when frozen. Gelatin, a touch of corn syrup, and milk powder keep the ice cream scoopable and smooth. Griottines in brandy deliver the classic Black Forest cherry flavor, while kirsch brings that signature edge.

How It Comes Together

Bake two dacquoise rounds and coat them with a thin layer of chocolate so they stay distinct inside the ice cream. Make the chocolate ice cream base, chill overnight, then churn and firm it before assembly. Layer ice cream and cherries in a lined mold, freeze overnight, and finish with chantilly, chocolate shards, and cherries.

Chef's Tips

Keep the chocolate under 91F (33C) so it sets with a clean snap. Freeze the assembled cake overnight so the layers cut neatly. For sharp slices, warm a knife in hot water and wipe between cuts.

Easy Swaps

Use hazelnut meal instead of almond for a more nutty profile. If you prefer, swap griottines for frozen sour cherries simmered in cherry juice and a splash of brandy. You can also use a store-bought chocolate ice cream if you are short on time.

Make-Ahead and Storage

Make the dacquoise and flambeed cherries up to 2 days ahead and keep chilled. The assembled cake holds well in the freezer for 1 week; wrap it tightly once fully frozen. Add the fresh cherries right before serving.

Budget Tips

Buy dark chocolate bars in bulk and chop them for both the ice cream and the sheets. If griottines are pricey, use frozen sour cherries and reduce the syrup longer for a similar result.

Low-Cholesterol Notes

This dessert is rich in cream and chocolate. For a lighter option, replace half of the mascarpone with Greek yogurt and reduce the chantilly layer thickness.