It perfectly reminds me of one of my favorite ice cream bars, the crispy black cherry ice cream cake!
Fresh and delicious, without gelatin and without many complicated steps, I immediately loved this ice cream cake because it took me back in time to when my mother occasionally let us buy ice cream at the beach, and I would either get the crispy black cherry one or the ice cream cone!
Even today, when I have to choose because I prefer artisanal ice cream over packaged ones, I choose it because it’s not overly sweet (at least to my taste).
Going back to the crispy black cherry ice cream cake, unlike cheesecakes, it has no gelatin inside, and therefore, if it stays out of the freezer for too long… it melts… just like ice cream or any purchased cake would; but since it’s really delicious, it rarely lasts!
What makes it special and simple to make?
It contains black cherry or cherry jam, so even those who don’t particularly like syrupy ones or don’t feel like blending them have no excuses, and then the delicious chocolate glaze covered with hazelnut crumbs.
So, if you also loved the crispy black cherry ice cream, why not try the ice cream cake version?
READ THE TIPS AND F.A.Q. AT THE END OF THE RECIPE
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
- Energy 250.78 (Kcal)
- Carbohydrates 21.13 (g) of which sugars 10.15 (g)
- Proteins 2.85 (g)
- Fat 17.44 (g) of which saturated 5.80 (g)of which unsaturated 3.17 (g)
- Fibers 1.62 (g)
- Sodium 57.27 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
For about 6/8 people
- 8.8 oz dry biscuits (like oro saiwa)
- 9.2 tbsp butter
- 1.7 cups heavy cream
- 3.5 oz sweetened condensed milk
- 8.8 oz black cherry jam
- 1 tbsp black cherry syrup
- 5.3 oz dark chocolate
- 0.4 cup milk
- butter (a small piece)
- hazelnut crumbs (to taste)
Tools
springform pan of 8 inches diameter.
- Food Processor
- Electric Whisks
Steps
– Finely crush the biscuits and mix them with melted and slightly cooled butter. Line the bottom of the cake pan with parchment paper and level the biscuit base. Place in the freezer for 15′
– Whip the well-chilled whipped cream and add the condensed milk. Mix gently and pour half of the filling over the hardened biscuit base.
– Flavor the jam with a tablespoon of black cherry syrup; mix and then gently spread it over the cream. Pour the remaining cream, smooth the surface gently, and place in the freezer.
– After melting the chocolate in the microwave or a double boiler, add a small piece of butter, let it incorporate by stirring, and then pour in the warmed milk. Mix well with a hand whisk or a fork.
– Pour the chocolate over the surface of the crispy black cherry ice cream cake and decorate with hazelnut crumbs.
Storage:
– Store in the freezer for about 10 days.
– Take out 15′ before serving.
FAQ (Questions and Answers)
– Can I use almond crumbs?
– Yes, if you wish, you can also coarsely chop unsalted peanuts.
– I couldn’t find black cherry jam, what should I use?
– Use cherry jam and add 2 tablespoons of black cherry syrup instead of one.
– Is black cherry syrup essential; and where can I find it?
– It’s not essential, you can omit it. I used the syrup from candied black cherries.
How many people does this serve?
6 to 8 people.
