Vegan No-Churn Black Forest Magnum Ice Creams
Layered vegan ice cream inspired by Black Forest cake: creamy vanilla and chocolate cashew bases swirled with cherry chia jam, dipped in dark chocolate shell. No churn required, just overnight freezing. Perfect for summer entertaining or a show-stopping homemade treat that impresses with minimal effort. The cashew-coconut cream base delivers rich texture without dairy, while the jewel-like cherry layer and chocolate coating recreate the elegance of the classic dessert.
Ingredients
- 7 oz frozen cherries, whole
- 2 tbsp maple syrup
- 2 tbsp water
- 1 tbsp chia seedsground flaxseed or raspberry puree0.5:1 flax or 150g pureevegan
flax is thinner, puree adds moisture and tartness
Full guide → - 1 cup coconut cream, from two tins full-fat coconut milk, solid part scoopedheavy oat cream or cashew cream1:1veganadds dairy
maintains richness without dairy or coconut
Full guide → - 2 tbsp coconut milk, if needed for consistency(optional)
- 5 oz cashews, soaked overnightmacadamia nuts or almonds soaked1:1vegan
cashews provide creaminess; macadamia yields richer texture, almonds slightly grainier
Full guide → - ⅓ cups superfine sugar
- 1 tsp vanilla essence
- 1 tbsp olive oil or vodka
- salt
- 1 ½ tbsp cocoa powder, sifted
- 6 ½ oz dark chocolate, choppeddairy-free dark chocolate (70% cocoa minimum)1:1veganallergen
confirms dairy-free coating
Full guide → - 1 tbsp coconut oil, for chocolate coating
- nuts, seeds, coconut, cacao nibs, for decoration(optional)
Instructions
- 1
Chill two tins of full-fat coconut milk overnight. Cover cashews with water and soak overnight, or pour boiling water over and soak 1 hour.
- 2
Drain and rinse cashews when ready to use. Scoop solid coconut cream from the chilled tins.
- 3
Add cherries, maple syrup and water to a saucepan and bubble over high heat for 10 minutes, stirring often.
- 4
Stir in chia seeds and remove from heat. Cool, then blend until smooth.
- 5
Blend coconut cream, cashews, sugar, vanilla, olive oil or vodka and salt until very smooth and creamy. Add coconut milk if needed.
- 6
Pour half the mixture into a bowl and sift in cocoa powder. Whisk until creamy and chocolatey.
- 7
Spread 1 heaped teaspoon chia jam into the base of each silicone ice cream mould.
- 8
Layer vanilla ice cream mix, chocolate ice cream mix, vanilla, and chocolate alternately into each mould.
- 9
Use a toothpick to swirl through the layers. Insert lolly sticks and tap on the surface to remove air bubbles.
- 10
Transfer carefully to the freezer and leave to set for 6-8 hours or overnight.
- 11
Break up dark chocolate and melt with coconut oil. Pour into a glass jar.
- 12
Dip each frozen ice cream into the chocolate, allowing excess to drip off. Decorate with nuts, seeds and cacao nibs.
- 13
Eat straight away as chocolate sets quickly, or store in a sealed bag in the freezer.
Tips
Full-fat coconut milk separation is key: chill overnight so the cream solidifies at the top, separate from the thin liquid. Don't shake the tin.
Layer swirling creates visual drama without extra work: use a toothpick or skewer to drag through the alternating colors before freezing to set the pattern.
Texture best within 1-2 weeks of freezing: beyond this, ice crystals form. Eat the chocolate-coated versions straight from the freezer while the shell is still crisp.
Good to Know
Sealed freezer bag in freezer for up to 1 month. Texture best within first 1-2 weeks.
Make up to 1 month ahead. Prepare chia jam up to 3 days ahead. Coat with chocolate no more than 2 days before serving.
Eat straight from the freezer. Chocolate sets quickly, so serve immediately after dipping for crisp shell. Wrap in paper for hand-held eating.
Common Mistakes
Don't shake or stir coconut milk tins before chilling; this prevents cream separation needed for texture.
Don't skip the toothpick swirl before freezing; without it, layers remain distinct rather than marbled.
Don't use low-cocoa chocolate for coating; it will be too thick and won't set cleanly.
Don't dip ice cream directly from deep freezer if room is warm; the chocolate won't set. Re-chill between coats if needed.
Substitutions
confirms dairy-free coating
Full guide →cashews provide creaminess; macadamia yields richer texture, almonds slightly grainier
Full guide →maintains richness without dairy or coconut
Full guide →flax is thinner, puree adds moisture and tartness
Full guide →FAQ
Can I make these without silicone moulds?
Yes. Pour the mixture into small paper cups, insert sticks after 2 hours of freezing, then continue freezing. Peel away paper when frozen solid. Alternatively, freeze in an ice cream container and scoop into rounds.
What if I don't have cashews or can't eat tree nuts?
Substitute with soaked sunflower seeds or blanched pumpkin seeds at 1:1 ratio. Blend longer for smoothness. Oat cream mixed with a tablespoon of coconut oil also works but may be thinner.
How long do these keep and can I freeze them longer than 1 month?
They freeze for up to 3 months, but ice crystals form and texture degrades after 1-2 weeks. Quality and creaminess are best within the first 2 weeks. Beyond 1 month, they become icy.