After the success of my Vegan Black Forest Cake, I had to use cherries and chocolate again. Cherry season is almost here and the prices are dropping, which makes it the perfect time to make this vegan black forest ice-cream. Once again the humble chickpea comes up trumps and aquafaba, or chickpea juice, is used here as a substitute for the egg filled custard in regular ice cream. The base of the ice cream is very similar to a cherry smoothie, which is then folded into the whipped aquafaba with added chocolate chips, fresh cherries, a splash of kirsch and a drizzle of sour cherry jam. The best thing about using aquafaba, is that it does not freeze solid and therefore does not require churning. It can easily be taken straight out of the freezer and served immediately, perfect now that the weather is finally getting a little warmer.
Vegan Black Forest Ice cream – makes around 2 Litres
Add the cashews, lime juice, 250 g of the cherries, chopped banana, kirsch, and 2 tbsp of the sour cherry jam to a food processor or blender. Blend until completely smooth, this make take a little time, but you want the mixture to be smooth or your ice cream will be grainy. Set to one side.
Pour the chickpea juice into a spotlessly clean bowl, add the cream of tartar and whisk until you have stiff peaks. Add the vanilla and then the sugar bit by bit. It is super important you whisk the aquafaba until super thick or the ice cream will be too runny. It usually takes 8 – 10 mins on high using my KMix.
Next, carefully fold the cherry mixture into the whisked aquafaba. Try not to knock too much air out, to keep your ice-cream light and fluffy. Finally fold in the remaining fresh cherries and chocolate chips.
Pour into your freezing container, I used an IKEA loaf tin measuring 32 cm x 13 cm. Heat the remaining sour cherry jam just enough so it is a little runny. Drizzle onto the ice cream and lightly stir to create a marbled effect.
Freeze for at least 8 hours.