Black Forest vegan ice cream by Lucy Allary

In the book, The Vegan Ice Cream Bible, ice cream maker Lucy Allary shares more than 100 recipes for vegan ice creams, sorbets, and frozen desserts, divided into the four seasons, making the most of seasonal ingredients.

An advocate of a sustainable lifestyle, she developed a creamy plant-based ice cream concept in 2020. In this book, available in our online bookstore Books For Chefs, she wants to share her knowledge, years of experience, tricks, and secrets about vegan ice cream making.

Below we share the step-by-step recipe of a Black Forest ice cream, inspired by the popular cake. This rich and creamy ice cream combined with juicy cherries and intense dark chocolate is, as the chef herself says, “like a celebration on the tongue! This ice cream can be varied in different ways: for extra freshness, we serve it at our ice-cream parlors with a home-made sour cherry sauce containing raspberries. If you don’t like raspberries, you can simply leave them out. The home-made sour cherry sauce, a dash of kirsch or preserved Amarena cherries give this ice cream a special kick!”, she explains.

Discover The Vegan Ice Cream Bible

Black Forest ice cream

Sour cherry sauce

300 g pitted sour cherries (no added sugar)
50 g fresh raspberries
20 ml lemon juice
90 g icing sugar
30 g light agave syrup

Blend all the ingredients in a jug blender until smooth. Adjust the flavour with lemon juice as needed. Store in an airtight container in the fridge or freezer.

Ice cream

75 g sugar
90 g dextrose
15 g Bourbon vanilla sugar
1.5 g salt
1.6 g stabiliser
400 ml soya drink
400 g neutral-tasting plant-based cream
30 g light agave syrup

For the ice cream, combine the sugar, dextrose and vanilla sugar in a bowl. Use letter scales to weigh out the salt and stabiliser and add them to the bowl. Mix everything thoroughly.

Add the soya drink, cream and agave syrup to the dry ingredients and stir briskly with a whisk to stop lumps forming. For silky smoothness, blend the mixture with a hand-held blender or in a jug blender.

Chocolate glaze

180 g vegan dark chocolate
20 g neutral-tasting organic coconut oil

Fill the ice-cream maker with the mixture and churn according to the manufacturer’s instructions. While the ice cream is churning, make a chocolate glaze by melting the chocolate over a bain-marie and stirring in the coconut oil. Set aside.

Assembly

Shortly before churning is complete, add the chocolate glaze to the ice-cream maker. The stirring motion will chop the chocolate into little pieces. Alternatively, you can also take the ice cream out of the machine and fold in the chocolate glaze by hand. Fold in the sour cherry sauce to create a nice marbled effect.

Transfer the ice cream to a pre-chilled, airtight container and freeze overnight at a temperature of at least -18°C.

Serving temperature: about -15°C; thaw the ice cream for a few minutes at room temperature.

Tip: If you like, you can add 1–2 tablespoons of kirsch to the ice cream towards the end of the churning process