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a bowl with 2 scoops ice cream and a cherry.

Black Forest Ice Cream

Elien Lewis
This easy black forest ice cream is a chocolate ice cream filled with cherry compote, crumbled brownies, and dark chocolate shavings.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 7 hours
Total Time 7 hours 20 minutes
Servings 10
Calories 332 kcal

Ingredients
 
 

Cherry compote

  • 225 g sweet dark cherries fresh or frozen, pitted
  • 50 g granulated sugar
  • 1 teaspoon lemon juice
  • 1/4 teaspoon almond extract
  • ⅛ teaspoon salt

Chocolate ice cream base

  • 480 g heavy whipping cream cold
  • 20 g cocoa powder unsweetened
  • 1 teaspoon vanilla extract
  • 397 g sweetened condensed milk

Mix-ins and toppings

  • 4 brownies chopped into small chunks (about 1 cup)
  • Dark chocolate shavings for sprinkling

Instructions
 

Make the cherry compote

  • Combine the cherries, sugar, lemon juice, almond extract, and salt in a medium saucepan over low to medium heat. 225 g sweet dark cherries, 50 g granulated sugar, 1 teaspoon lemon juice, 1/4 teaspoon almond extract, ⅛ teaspoon salt
  • Cook gently, stirring regularly, as the cherries release their juices and come to a simmer.
  • Once simmering, cook for around 10 minutes, stirring with a wooden spoon, until some of the liquid has reduced and the compote has thickened slightly. Take off the heat and let it cool to room temperature. You can speed this up in the fridge.

Make the ice cream

  • Whip the heavy cream, cocoa powder, and vanilla in a large bowl on medium speed until stiff peaks form. Take care not to overwhip it. 480 g heavy whipping cream, 20 g cocoa powder, 1 teaspoon vanilla extract
  • Add the sweetened condensed milk and fold it in gently with a rubber spatula until fully combined. 397 g sweetened condensed milk
  • Chop the brownies into small chunks and fold them through the ice cream mixture. 4 brownies
  • Spoon one third of the ice cream mixture into a 9x5 inch loaf pan or another freezer-safe container.
  • Dollop one third of the cooled cherry compote over the top. Use a skewer or knife to swirl it through.
  • Top with another third of the ice cream and another third of the cherry compote, swirling again.
  • Finish with the remaining ice cream and cherries, swirling the top layer too. Sprinkle over the chocolate shavings. Dark chocolate shavings
  • Cover and freeze for at least 7 hours, until firm.
  • Let the ice cream sit at room temperature for 5 minutes before scooping and serving.

Notes

Both US customary and metric measurements are provided. Use the toggle to switch between the two.
The cherry compote and brownies can both be made ahead. Store the cooled compote in the fridge for up to 4 days. Brownies can be baked and frozen up to 3 months ahead.
If using frozen cherries, there's no need to defrost them first. Just add them straight to the saucepan.
For the brownies, my fudgy small batch brownies work beautifully and make exactly the right amount. Any fudgy brownie will do though.
Store the finished ice cream in an airtight container in the freezer for up to 3 weeks. Press a piece of plastic wrap directly onto the surface to prevent ice crystals.

Nutrition

Serving: 1serveCalories: 332kcalCarbohydrates: 33gProtein: 5gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 68mgSodium: 94mgPotassium: 275mgFiber: 1gSugar: 31gVitamin A: 826IUVitamin C: 3mgCalcium: 150mgIron: 0.5mg
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