Hi, y’all! I’m Jen from Juanita’s Cocina.
I was thrilled when Sofie asked if I would be willing to guest post here at The German Foodie while she was off on her global travels. She didn’t ask me to accompany her, so I figure this is the next best thing, right?
Immediately upon my agreement to do this guest post, I began frantically searching for all sorts of German food. I searched desserts, entrees, drinks…
I almost settled on a fabulous drink, because who wouldn’t want a nice boozy cocktail in the middle of this summer heat, but then I rethought my approach. I decided I’d do a “Juanita twist” on something quintessentially German.
When I think of the quintessential German dessert, my mind immediately goes straight to black forest cake. Black forest cake, or Schwarzwälder Kirschtorte (black forest cherry torte), generally consists of layers of chocolate cake with cherry filling, chocolate ganache and/or shavings, and at times, whipped cream. All I have to say to all of that is, “Yes please!”
Now, how to do a Juanita twist on black forest cake?
Turn it into ice cream, that’s how. It’s summer. No one wants to bake, melt chocolate, and boil sour cherries for a cake. At least, not where I live in Texas. But ice cream? Ice cream I can do.
I found a recipe for black forest ice cream and I adapted it slightly for ingredients that I had on hand. Boom! A Juanita twist on a quintessential German dessert.
Black Forest Ice Cream
- 14 oz. can of sweetened condensed milk
- 2 cups half and half
- 1/2 Tbs. vanilla
- 1/4 cup chocolate syrup
- Generous 1/2 cup maraschino charries, chopped
- 1/2 cup mini chocolate chips
In a large bowl, combine the sweetened condensed milk, half and half, vanilla, and chocolate syrup and mix well. Chill the mixture in the fridge for at least an hour.
Once the ice cream base is chilled, use your ice cream maker to begin to churn the ice cream according to its instruction manual. My ice cream maker required 25 minutes before this ice cream came up to my desired consistency.
Once ice cream has been churning for at least 10 minutes and the mixture has begun to thicken and freeze, add the chopped cherries and chocolate chips. Continue to churn until you have achieved a soft-serve texture.
Dump the ice cream into a freezer-safe container and freeze for at least 4 hours before serving.
This ice cream is SO incredibly simple to make. But, it is incredibly delicious.
Feel free to substitute your preferred chocolate in place of the chocolate chips, or maybe some boozy cherries in place of the maraschinos.
And a big thank you to Sofie for having me as a guest in her kitchen while she’s away! I hope she (and you) enjoys my Juanita twist on what is a fabulous German dessert!