Think classic black forest cake but a frozen summer version; this Black Forest Ice Cream Cake is complete with vanilla ice cream, roasted cherries, dark chocolate cake, and whipped cream.
This cake is based on a German Eistorte which has one thick layer of ice cream in between two layers of cake. While American ice cream cakes often have brownie or cookie layers and multiple layers of ice cream. This keeps the cake a bit lighter and perfect for any occasion!
What types of Ice Cream should be used for an Ice Cream Cake?
Really any ice cream can be used but I love a classic vanilla bean ice cream for this Black Forest Ice Cream cake.
What is ice cream cake frosting?
Most traditionally, ice cream cakes are topped, and sometimes coated in whipped cream. This is because when frozen, while firm, it stays soft – unlike buttercream.
Why Wild Rye Cake Mix?
I didn’t grow up with ever having boxed cake mix in my house, and to be honest, I still make most cakes from scratch. BUT, life gets busy and sometimes you need to cut down the overall process time and I’m so glad I found Wild Rye because their cake mixes are DELICIOUS and filled with only the best ingredients! You can use the code AUDREY20 for 20% off your order!
Can this cake be made in advance?
Yes! Ice Cream cakes, as long as they are wrapped in plastic wrap can be stored for a few days in the freezer. I recommend adding the whipped cream and berries on the day of because it will look nicer but you can always store left overs with the berries and whipped cream in the freezer. For long term storage, place in an airtight bag after wrapping with plastic.
Can I make the chocolate cake from scratch?
Definitely! However, I recommend an oil based cake as it keeps a better texture when frozen. The chocolate cake from my Black Forest Cake recipe would be a perfect alternative!
Additional Recipes to try!
Tips for making a Black Forest Ice Cream Cake
- If you don’t have a 9″ springform pan you can also use any other 9″ metal cake pan for the cake. However for assembling the ice cream layer, you’ll want some sort of cake collar.
- Make sure the cake has cooled fully before cutting into two layers and assembling. Many people like to refrigerate or freeze cakes before cutting into layers but I find that it’s easiest at fridge temperature or room temperature.
- While assembling, don’t be afraid to refreeze as necessary. If you think the ice cream is getting too soft while you’re layering, put the cake back in the freezer to firm up before adding the next layer.
- Be sure you have a level place cleared in your freezer for the cake before you start assembling so that it has a place to go!
- Once assembled, let the cake chill for at least 6 hours or up to overnight but it will need to thaw slightly before slicing. I usually find that if you take it out just before whipping the cream for the top, it will still be just frozen enough but soft enough to cut.
Ingredients
Chocolate Cake Layer
- Wild Rye Chocolate Cake Mix: As mentioned in the FAQ section, I love this cake mix and have linked it so you can order it online! You can use the code AUDREY20 for 20% off your order! However my chocolate cake from my Black Forest Cake Recipe would work well for this as well!r
- Vegetable Oil: Vegetable oil or any neutral oil such as canola or avocado will work great for this cake.
- Balsamic Vinegar: As mentioned on the packaging, most vinegars will work in this cake mix but I love using balsamic!
Filling
- Vanilla Ice Cream: I like to use vanilla ice cream as the filling to make it the most like the flavor of a Black Forest cake but it could also be fun to do a marbling of vanilla and chocolate ice cream! *not pictured
- Cherry Jam or preserves: Jam is great in an ice cream cake because when frozen it stays somewhat soft – for this cake, cherry jam adds to the overall cherry flavor! *not pictured
- Sour & Sweet Cherries: Any combination of sour or sweet cherries will work! I personally like to do about half and half. I recently tested frozen but I recommend letting them thaw completely, draining off the excess liquid and then roasting and it may take a little longer.
- Kirsch: I love to roast the cherries in kirsch for the flavor and nod to the traditional Black Forest Cake, in this instance the alcohol is also cooked out during roasting. However, if you want to leave it out all together you can substitute with water!
- Sugar: A little bit of sugar balances out the sour cherries and helps caramelize the cherries.
Whipped Cream Topping
- Heavy Cream: Heavy Cream or heavy whipping cream works for the topping of this cake, just make sure it is cold when you whip it.
- Powdered Sugar: Powdered sugar dissolves well into the cream and sweetens it.
- Vanilla Extract: Vanilla adds a little flavor and enhances the sweetness of the cake.
How to make a Black Forest Ice Cream Cake
Roasted Cherries
- Preheat the oven to 450 F and place a rack in the middle of the oven.
- Wash, dry, and pit the cherries. *If using frozen cherries, defrost them completely and drain off all the liquid before mixing in.
- Add them into a medium mixing bowl and then add in the kirsch and sugar.
- Stir to combine and then pour the cherry mixture onto a baking sheet.
- Place the sheet with the cherries into the preheated oven and roast for 10 minutes. After 10 minutes, rotate the pan 180 degrees and roast for another 5 minutes.
- The liquid should be almost completely reduced (aka gone) if not, roast for another 3-5 minutes – just keep an eye on them so they don’t burn.
- Once roasted, take the cherries out of the oven and transfer to a heat safe bowl. Set aside and leave to cool.
Chocolate Cake
- Preheat the oven to 350 F and place a rack in the center of the oven.
- Line a 9″ springform pan with a piece of parchment paper or with baking spray that includes flour.
- In a large bowl, whisk the water, oil, and balsamic vinegar together until combined. Add in the chocolate cake mix and whisk to combine.
- Pour the batter into the lined pan and bake for 25 minutes. Rotate the cake and bake for another 20-25 minutes until the cake tester that comes with the box, is inserted in the center of the cake and comes out clean.
- Once baked, remove the cake from the oven and place on a wire rack to cool to room temperature. Use a knife to release the cake from the edges of the pan and then release the springform. Store in an airtight container until ready to use.
Assembling Ice Cream Cake
- Clean the springform pan, then line fully with plastic wrap. The plastic should go across the bottom and fully up the sides of the pan. You also want to clear a level surface in your freezer, big enough for the pan.
- Use a serrated knife to cut the cooled chocolate cake into two even layers. Place the one layer into the lined springform pan.
- Take the ice cream(s) out of the freezer and allow them to thaw until easily scoopable.
- Once softened, scoop half of the vanilla ice cream onto the chocolate cake. Use the back of a spoon to smoosh the ice cream into a relatively flat layer, definitely does not need to be perfect. Place in the freezer for 10 minutes to firm up slightly.
- Then, spoon about 2/3 of the cherry jam and roasted cherries onto the ice cream. Scoop the remaining ice cream over the cherry layer and press again into a flat layer. Finish with the remaining cherry jam and roasted cherries.
- Place the second layer of cake over the ice cream layer and press down slightly.
- Put the assembled cake into the freezer and leave to set for at least 6 hours, ideally overnight.
Whipped Cream Topping
- In the bowl of a stand mixer, pour in the cold heavy cream, vanilla extract, and sift in the powdered sugar.
- Use the balloon attachment to whip the cream, first on medium, then medium high, until stiff peaks form.
- Take the ice cream cake out of the freezer. Remove the springform collar and peel away the plastic wrap. Transfer the cake to whatever dish you plan to serve it from.
- Spoon the whipped cream onto the top of the cake and roughly spread it out across the top.
- Optionally top with fresh cherries, cherry jam, or more roasted cherries (or all three :)).
- Enjoy immediately or place back in the freezer.
- Wrap leftovers in plastic and store in an airtight bag in the freezer for up to 1 month.
Black Forest Ice Cream Cake
Think classic black forest cake but a frozen summer version; this Black Forest Ice Cream Cake is complete with vanilla ice cream, roasted cherries, dark chocolate cake, and whipped cream.
Servings: 12
Equipment
- 9" springform pan
Ingredients
Roasted Cherries
- 450 grams cherries weight with pits – I like to do half sour and half sweet cherries
- 3 tablespoons kirsch
- 75 grams granulated sugar
Chocolate Cake
- 3/4 cup vegetable oil or neutral oil such as avocado
- 1.5 cups water
- 3 tablespoons balsamic vinegar
- 1 box Wild Rye Chocolate Cake Mix
Ice Cream filling
- 1.5 quarts vanilla ice cream
- 150 grams cherry jam
Whipped Cream
- 350 milliliters heavy whipping cream cold (approximately 1 cup)
- 75 grams powdered sugar
- 1 teaspoon vanilla extract
Instructions
Roasted Cherries
- Preheat the oven to 450 F and place a rack in the middle of the oven.
- Wash, dry, and pit the cherries. *If using frozen cherries, defrost them completely and drain off all the liquid before mixing in.
- Add them into a medium mixing bowl and then add in the kirsch and sugar.
- Stir to combine and then pour the cherry mixture onto a baking sheet.
- Place the sheet with the cherries into the preheated oven and roast for 10 minutes. After 10 minutes, rotate the pan 180 degrees and roast for another 5 minutes.
- The liquid should be almost completely reduced (aka gone) if not, roast for another 3-5 minutes – just keep an eye on them so they don't burn.
- Once roasted, take the cherries out of the oven and transfer to a heat safe bowl. Set aside and leave to cool.
Chocolate Cake
- Preheat the oven to 350 F and place a rack in the center of the oven.
- Line a 9" springform pan with a piece of parchment paper or with baking spray that includes flour.
- In a large bowl, whisk the water, oil, and balsamic vinegar together until combined. Add in the chocolate cake mix and whisk to combine.
- Pour the batter into the lined pan and bake for 25 minutes. Rotate the cake and bake for another 20-25 minutes until the cake tester that comes with the box, is inserted in the center of the cake and comes out clean.
- Once baked, remove the cake from the oven and place on a wire rack to cool to room temperature. Use a knife to release the cake from the edges of the pan and then release the springform. Store in an airtight container until ready to use.
Assembling
- Clean the springform pan, then line fully with plastic wrap. The plastic should go across the bottom and fully up the sides of the pan. You also want to clear a level surface in your freezer, big enough for the pan.
- Use a serrated knife to cut the cooled vanilla cake into two even layers. Place the bottom layer into the lined springform pan.
- Take the ice cream(s) out of the freezer and allow them to thaw until easily scoopable.
- Once softened, scoop half of the vanilla ice cream onto the chocolate cake. Use the back of a spoon to smoosh the ice cream into a relatively flat layer, definitely does not need to be perfect. Place in the freezer for 10 minutes to firm up slightly.
- Then, spoon about 2/3 of the cherry jam and roasted cherries onto the ice cream. Scoop the remaining ice cream over the cherry layer and press again into a flat layer. Finish with the remaining cherry jam and roasted cherries.
- Place the second layer of cake over the ice cream layer and press down slightly.
- Put the assembled cake into the freezer and leave to set for at least 6 hours, ideally overnight.
Whipped Cream
- In the bowl of a stand mixer, pour in the cold heavy cream, vanilla extract, and sift in the powdered sugar.
- Use the balloon attachment to whip the cream, first on medium, then medium high, until stiff peaks form. Don't be tempted to turn up the speed or your whipped cream won't be so nice and smooth.
- Take the ice cream cake out of the freezer. Remove the springform collar and peel away the plastic wrap. Transfer the cake to whatever dish you plan to serve it from.
- Spoon the whipped cream onto the top of the cake and roughly spread it out across the top.
- Optionally top with fresh cherries, cherry jam, or more roasted cherries (or all three :)).
- Enjoy immediately or place back in the freezer.
- Wrap leftovers in plastic and store in an airtight bag in the freezer for up to 1 month.
Notes
If you don’t have a 9″ springform pan you can also use any other 9″ metal cake pan for the cake. However for assembling the ice cream layer, you’ll want some sort of cake collar.
Make sure the cake has cooled fully before cutting into two layers and assembling. Many people like to refrigerate or freeze cakes before cutting into layers but I find that it’s easiest at fridge temperature or room temperature.
While assembling, don’t be afraid to refreeze as necessary. If you think the ice cream is getting too soft while you’re layering, put the cake back in the freezer to firm up before adding the next layer.
Be sure you have a level place cleared in your freezer for the cake before you start assembling so that it has a place to go!
Once assembled, let the cake chill for at least 6 hours or up to overnight but it will need to thaw slightly before slicing. I usually find that if you take it out just before whipping the cream for the top, it will still be just frozen enough but soft enough to cut.
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