Black Forest Ice Cream
This easy black forest ice cream features chocolate ice cream, filled with cherry compote, crumbled fudgy brownies, and dark chocolate shavings. It’s rich and decadent and the perfect dessert.
It’s no churn too, so you don’t need an ice cream churner.
No-churn ice cream is game-changing if you’ve yet to try it. It’s a creamy ice cream made with condensed milk and heavy cream. The condensed milk stops the ice cream from getting icy and gives the best texture.
This ice cream is based on a traditional black forest cake. It’s made of chocolate sponge cake filled with cherries, cherry liqueur, and whipped cream. This black forest cake ice cream uses cherry compote, chocolate brownies, and chocolate ice cream to recreate the flavors.
The cherry compote swirled throughout is super easy to make, or you can use leftover cherry cake filling or pie filling. The same goes for the brownies. You can make small batch brownies or use leftover brownies to crumble through. The great thing about brownies is that they become so pleasantly chewy when they’re frozen.
Ingredients
Find the ingredients for this homemade ice cream written in the printable recipe card at the bottom of this post. Here is a rundown of what you need.
Ice cream
- Sweetened condensed milk
- Unsweetened cocoa powder – this can be dutch cocoa powder or natural
- Vanilla extract
- Heavy cream/whipping cream
Cherry compote
- Fresh cherries or frozen cherries. This recipe uses sweet black cherries. You could use sour cherries, too, though the sugar may need to be increased.
- White sugar
- Fresh lemon juice
- Almond extract – this enhances the cherry flavor.
- Pinch of salt
Toppings
- Brownie pieces
- Shaved dark chocolate or chocolate chips
Method
Begin with the cherry sauce so it has time to cool before adding it to the ice cream.
Combine the cherries, sugar, lemon juice, and a pinch of salt in a medium saucepan over low-medium heat.
Cook over low-medium heat while the juices of the cherries start to release. Stir at regular intervals as they come to a simmer.
Once simmering, cook the cherries for around 10 minutes, stirring regularly with a wooden spoon until some excess liquid has reduced and slightly thickened. Let it cool to room temperature.
Chocolate ice cream base
Once the cherry compote has cooled, begin the ice cream.
Whip the heavy cream, cocoa powder, and vanilla in a large bowl until stiff peaks form. Add in the condensed milk and gently fold it with a rubber spatula to combine.
Chop the brownies into small chunks and fold those through the ice cream mix.
Layer 1/3 of the ice cream into a 9×5 inch loaf pan or another freezer-safe container.
Dollop over 1/3 of the cherry mixture. use a skewer or knife to swirl it through.
Top with another 1/3 of the ice cream.
Dollop over 1/3 of cherry compote and use a skewer or knife to swirl it through.
Finish with the remaining 1/3 of the ice cream and cherries, and use a skewer or knife to swirl the cherries. Sprinkle over chocolate shavings.
Cover and place the ice cream in the freezer for at least 7 hours to freeze until firm.
Once frozen, let it sit at room temperature for 5 minutes before scooping and serving.
Storage
Remaining ice cream stores well frozen for up to 3 weeks. Store in an airtight container, and wrap the container in plastic wrap to ensure it’s sealed.
More ice cream recipes
Black Forest Ice Cream
This easy black forest ice cream is a chocolate ice cream filled with cherry compote, crumbled brownies, and dark chocolate shavings.
Ingredients
- 225g (½ lb) fresh or frozen pitted cherries
- 50g (¼ cup) granulated sugar (or more if the cherries are tart)
- ½ Tablespoon lemon juice
- ⅛ teaspoon almond extract
- ⅛ teaspoon salt
Ice cream
- 480g (2 cups) heavy whipping cream
- 20g (¼ cup) unsweetened cocoa powder
- 1 can (14oz) sweetened condensed milk
- 1 teaspoon vanilla extract
Toppings
- 4 brownies, chopped into small pieces
- Chocolate shavings
Instructions
Cherry compote
- Combine the cherries, sugar, lemon juice, and a pinch of salt in a medium saucepan over low-medium heat.
- Cook over low-medium heat while the cherries' juices start to release. Stir at regular intervals as they come to a simmer.
- Once simmering, cook the cherries for around 10 minutes, stirring regularly with a wooden spoon until some excess liquid has reduced and slightly thickened. Let it cool to room temperature.
Chocolate ice cream base
- Once the cherry compote has cooled, begin the ice cream.
- Whip the heavy cream, cocoa powder, and vanilla in a large bowl until stiff peaks form. Add in the condensed milk and gently fold it with a rubber spatula to combine.
- Chop the brownies into small chunks and fold those through the ice cream mix.
- Layer 1/3 of the ice cream into a 9x5 inch loaf pan or another freezer-safe container.
- Dollop over 1/3 of the cherry mixture and use a skewer or knife to swirl it through.
- Top with another 1/3 of the ice cream. Dollop over 1/3 of cherry compote and use a skewer or knife to swirl it through.
- Finish with the remaining 1/3 of the ice cream and cherries, and use a skewer or knife to swirl the cherries. Sprinkle over chocolate shavings.
- Cover and place the ice cream in the freezer for at least 7 hours to freeze until firm.
- Once frozen, let it sit at room temperature for 5 minutes before scooping and serving.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 484Total Fat: 28gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 87mgSodium: 175mgCarbohydrates: 54gFiber: 1gSugar: 41gProtein: 8g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
