- Prep time 1 hour
- Total time 12 hours & 25 minutes
- Portion size 18 servings
Ingredients
Cherry Ice Cream:
Chocolate Cake:
Method
Cherry Ice Cream
In saucepan, whisk cornstarch with 1/4 cup cold water; add cherries, sugar and lemon juice. Bring to boil over medium-high heat, stirring often. Reduce heat to medium-low and simmer, stirring often, until cherries have softened and juices are syrupy, about 15 minutes; let cool completely. (Make-ahead: Can be stored in airtight container and refrigerated for up to 1 week or frozen up to 6 months.)
Meanwhile, in large bowl, using electric mixer on medium-high speed, beat cream until stiff peaks form. Using spatula, gently fold condensed milk into whipped cream, half at a time, until just combined. Scrape half of the cream mixture into 8-cup airtight container; spoon half of the reserved cherry compote over top. Using knife, swirl together to create marble effect. Repeat with remaining cream mixture and cherry compote. Cover and freeze until ice cream is firm, about 6 hours. (Make-ahead: Can be frozen for up to 2 months.)
Chocolate Cake
Preheat oven to 350°F. Lightly grease 17- x 12-inch baking sheet; line with parchment paper.
In bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. In separate large bowl, whisk together egg, buttermilk, oil and vanilla. Add dry ingredients and mix until just combined. Scrape onto prepared baking sheet, spreading to edges and smoothing top. Bake until cake tester inserted in centre of cake comes out clean, 10 to 12 minutes. Place sheet on rack; let cool completely.
Assembly
Remove ice cream from freezer and let sit at room temperature to soften, about 10 minutes.
Meanwhile, run paring knife along edges of cake to release from baking sheet. Gently unmould cake by lifting parchment paper. Cut crosswise through centre of cake to make 2 halves. Using scissors, cut crosswise through parchment paper at centre. Using large spoon, top one half of the cake with layer of cherry ice cream, about 1-inch thick. Lifting parchment paper by edge, invert second cake half onto ice cream, pressing to adhere. Wrap in plastic wrap; freeze until firm, about 6 hours. (Make-ahead: Can be frozen for up to 1 month.) Remove plastic wrap, cut into bars or squares.
DID YOU KNOW?
This ice cream sandwich is a summer twist on Black Forest cake. Originating in Germany, it's traditionally made with layers of chocolate sponge cake, cherries and whipped cream. Under protected status, true Schwarzwälder Kirschtorte must contain kirsch, a clear brandy made from morello cherries.
Nutritional facts PER SERVING: about
- Iron 0.4 mg
- Fibre 1 g
- Sodium 140 mg
- Sugars 26 g
- Protein 4 g
- Calories 235
- Total fat 10 g
- Cholesterol 45 mg
- Saturated fat 7 g
- Total carbohydrate 32 g
