Superb Black Forest ice cream cake


Aaron Hutcherson

THE WASHINGTON POST – Ice Cream Cake is an ideal dessert for the hottest times of the year.

In its simplest form, all you need are cookies, whipped cream, a little bit of assembly, and some fridge time (aka cooler) to create this cool candy.

Here, I’ve turned the classic Black Forest cake into a no-bake dessert that’s perfect for a hot day – or any time of year.

Black Forest Cake is a delicious combination of chocolate cake, whipped cream and cherries.

Instead of a chocolate cake, this recipe uses store-bought cookies (although you can certainly make your own from scratch) that soften when they sit between layers of cream and take on a light, chewy texture.

Black Forest Ice Cream Cake. PHOTO: WASHINGTON POST

Thin, crispy cookies, such as the classic Nabisco Famous Chocolate Wafers coolers, are best in this type of cake.

Instead of plain whipped cream, I used cream cheese for a tangy and more stable cake. He is
sweetened with cherry jams.

Fresh cherries are a great option when in season, but thawed and pre-frozen fruit will work just fine during other parts of the year.

Aside from the whipping cream and pitted cherries (if using fresh fruit), the only other work required is putting together this chocolate cherry ice cream cake. Just add layers of cream, cookies, and cherries to a saucepan, then chill it in the fridge for a few hours.

A springform pan is your best bet if you want to try clean slices of cake Рsaut̩ing it in the freezer to firm up a bit also helps Рotherwise a large pan, like a nine-by-13-inch pan, works to scoop up portions. more rustic.

Wait to sprinkle the top with the leftover crushed cookies until ready to serve to add a little crunch to the smooth cream, soggy cookies and firm fruit.

Get Ahead: The unsliced ​​cake will keep, lightly covered with plastic wrap, in the refrigerator for up to three days, or frozen, once refrigerated, tightly wrapped in plastic wrap and paper towel. aluminum, up to one month.

Storage Notes: Leftovers can be wrapped in plastic wrap or placed in an airtight container and refrigerated, and are best during the day.



Non-stick cooking spray for the pan

12 ounces of cream cheese, at room temperature

Three cups of heavy cream

Three quarters of a cup of cherry jam

50 thin chocolate wafer cookies

Two cups of pitted, pitted and halved sweet cherries, plus optional stem cherries for garnish


Grease the sides of a nine-inch, three-inch deep, round springform pan with cooking spray. Line the sides with a strip of parchment paper.

Add cream cheese to the bowl of a stand mixer fitted with the whisk. Whisk on medium speed until smooth, about three minutes.

Turn off the blender, add the heavy cream and cherry jams and whip over low heat until incorporated. Gradually increase the speed to medium-high and whisk the mixture until it holds stiff peaks, one to two minutes, making sure to scrape the bowl with a rubber spatula so that it is fully incorporated.

Spread a layer of the whipped cream mixture on the bottom of the pan and cover with a layer of cookies, filling in the holes with broken cookies (breaking them, if necessary). You want a reasonably strong layer where the pieces touch or overlap a bit, but it doesn’t have to be completely solid.

Divide two-thirds of a cup of cherries over the cookies. Continue to layer the whipped cream, cookies and cherries two more times, finishing with a final layer of cream.

Cover the top of the cake and refrigerate for nine to eight hours or overnight. Crumble the remaining cookies and store them in an airtight container at room temperature.

To serve, remove the sides of the pan and remove the parchment paper strip. Place the cake on a serving platter, sprinkle the top with the reserved crumbled cookies, top with whole cherries and slice as you would a layer cake.

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