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.
Hiya, thank you for lovely recipe. Please can you tell me what ‘dl’ unit is for aquafaba ?
Best Wishes Sandra
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Thanks!
dl is short for decilitre. 1 decilitre is the same as 100 ml or millilitres. 1 decilitre is around 0.4 US cups too
hope this helps!
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Can something be substituted for cashews.. I am allergic to tree nuts.
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although I haven’t tested it yet, I think the recipe should be fine if you added some coconut milk or vegan cream. The nuts are used to create the creamy texture in the smoothie part. But if you give it a try let me know how it goes.
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I also think you could soak some type of seed, like pumpkin or sunflower. I just think it takes a little longer soaking and maybe some extra blending! 🙂
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Try adding xantham gum to the berry puree, and using soy cream instead of cashews.
I use this soy cream recipe folded into aquafaba meringue to make a creamy vanilla icecream, but you need to add a thickener to fruit or it will be too icy.
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Great thanks for the tip!
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That looks insanely delicious!
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Thanks so much! It really is super good!
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Looks fantastic!
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Thanks! It tastes super good Too!
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yummm, have you made it more than once?
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Hi – yes it works really well. I will be posting a new flavour I tried out soon as well
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Looks delicious!
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Thanks! I like to think it tastes delicious too! 😜
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What could I subbed for the banana? Having friends for dinner who can’t stand bananas. Thanks!
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Hi – apple sauce is often a good substitute for banana, but I don’t know if it would work here as it may freeze differently and may not give the creaminess that banana does. To be honest I have only made this with banana so couldn’t tell you a sub that would definitely work, especially if you have got friends coming for dinner and you need it to work 😬
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Thanks for such a quick reply. They are good friends so I may risk it! 🙂
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