Black Forest Ice Cream



Create this deliciously rich No-Churn Black Forest Ice Cream, creamy and smooth without the hassle of an ice cream maker. This frozen dessert is made with homemade vanilla ice cream, cherry compote, and chocolate shavings. The perfect combination of flavors, you’ll be coming back for more!

black forest ice cream with a scoop

Tasting better than tubs in the supermarket, this Black Forest Ice Cream is incredibly easy to make. This ice cream is the perfect frozen treat to enjoy during the warm summer months or any time of year, along with a slice of chocolate brownies.

I don’t know about you, but I love Black Forest Cake. You can’t go wrong when you combine that rich cherry-chocolate flavor with vanilla ice cream. And when I found out you could create this delicious dessert with no churning involved, I knew I had to try it!

black forest ice cream in a waffle cone

What is Black Forest Ice Cream made of?

It’s an ice cream recipe with condensed milk: the magic of no-churn ice cream. Condensed milk is a wonderful ingredient for ice cream, making it easy to make and giving it a rich and creamy texture.

No special equipment is needed, just a hand-held electric mixer to whip the cream.

The Black Forest ice cream is made with sweetened condensed milk ice cream, homemade cherry compote, and chocolate shavings.

Why you’ll love this Black Forest Ice Cream

  • This easy-to-make, no-churn ice cream recipe is perfect for those who don’t own an ice cream maker.
  • Cherry, vanilla, and chocolate are flavors that go together perfectly.
  • Chocolate shavings add a delicious crunch to the dessert.
  • Any stabilizers or preservatives or weird ingredients.
  • A great make-ahead dessert.
3 scoops of sweetened condensed milk ice cream - black forest flavor

Ingredients Overview

Heavy Cream: full fat. Make sure your heavy cream is cold before whipping it

Sweetened condensed milk: 1 can of 396g (14 oz)

Vanilla extract: choose good quality.

Semi-sweet chocolate shavings (50%) or finely chopped chocolate. See the tips section to learn how to make them.

The cherry compote is made with cherries (fresh or frozen), sugar, lemon juice, and cornstarch. Optional: Kirsch (cherry liquor for a boozy filling)

How to make this Black Forest Ice Cream?

First, make the cherry compote. It has to cool down before mixing it with the ice cream.  Heat cherries and sugar together and cook until the cherries break down. Add cornstarch mixed with lemon juice, cook until thickened, and let it cool.

Ice cream: Add the heavy whipping cream, sweetened condensed milk, and vanilla extract to a large mixing bowl. Use an electric mixer fitted with a whisk attachment to beat until stiff peaks form.

Add the chocolate shavings into the whipped cream and gently fold them with a spatula.

Assembly: Pour 1/3 of the ice cream into a 9×5-inch loaf pan. Top with 1/3 of the cherry compote. Repeat the process. Freeze completely before serving ( 6-8 hours).

cherry compote in process
whipped cream folded with chocolate shavings


How Long Does Homemade Black Forest Ice Cream Last?

This homemade no-churn ice cream will last 2-3 weeks in the freezer.

What type of container should I use for my no-churn ice cream?

You can use any freezer-safe container with a capacity of 1.9 liters (about 8 cups). I use a 9″ loaf pan, covered tightly with plastic wrap and then again with aluminum foil, and it works well.

How to store this no-churn ice cream?

Before you put the container lid on the ice cream, cover it with plastic wrap. It prevents ice crystals from forming on top of the ice cream and the ice cream from absorbing odors and flavors from the freezer.

Can I use fresh cherries instead of frozen cherries?

Yes, fresh and frozen cherries work well in this Black Forest ice cream. Just make sure to pit the cherries.

scoop of black forest ice cream


Ice cream:

  • Use good vanilla extract for the best flavor.
  • Make sure the heavy cream is cold; it helps to whip better and faster.
  • When folding chocolate shavings into the whipped cream, be gentle. We don’t want to deflate the cream.

Cherry compote:

  • Cook on medium heat. Don’t try to speed up the process with high heat.
  • Make sure the cornstarch is fully dissolved in the lemon juice before adding it to the cherry compote. To prevent lumps, ensure the cherry compote is hot when adding the cornstarch mixture.
  • When ready to use the cherry filling, stir the mixture with a spoon or spatula to smooth it out. If you make it in advance, it may look like jello after a couple of days; don’t worry, stir, and the texture will return.
  • Make sure the cherry filling is cold before adding it to the ice cream.

Make your own chocolate shavings:

To make chocolate shavings, hold a bar of chocolate at an angle in one hand and a vegetable peeler in the other. Then, with long, even strokes, run the peeler along the side of the bar. Don’t forget to place some baking paper underneath to collect your shavings!

If your chocolate bar is too hard to peel, you can warm it slightly. Place the bar in the microwave for 5-10 seconds, or leave it on a warm surface for a little while. Don’t allow the chocolate to melt, but rewarm it slightly.


  • Try the chocolate version: sieve 50g (1/2 cup) of unsweetened cocoa powder and combine with the sweetened condensed milk. Stir until there are no lumps. Then, add it to the bowl with the heavy cream and vanilla extract. Whip together.
  • You can use chopped bars, chunks, or chips. Milk or dark chocolate, all work well.
  • If you want to make a smaller Black Forest Ice Cream batch, halve the recipe.
2 cones of no churn black forest ice cream

Try these recipes, next:

If you tried this Black Forest Ice cream or any recipe on the blog, let me know how you liked it by leaving a comment below.

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Black Forest Ice Cream

  • Prep time: 20 minutes
  • Cook time: 12 minutes
  • Total time: 6 hours
  • Serves: 8

The Black Forest Ice Cream is made with homemade vanilla ice cream, cherry compote, and chocolate shavings


Cherry Compote

  • 200 g (0.45 lbs) pitted cherries (fresh or frozen)
  • 35 g (3 tablespoons) caster sugar
  • 15 ml (1Tbsp) lemon juice
  • 10 g (1 Tbsp) cornstarch
  • 1/2 tablespoon Kirsch (cherry liquor) - optional

Vanilla Cream

  • 480 ml (2 cups) chilled heavy cream -full fat
  • 396 g (14oz - 1 can) sweetened condensed milk
  • 1/2 tablespoon vanilla extract
  • 145 g (5oz) chocolate shavings


Cherry Compote

  • 1)

    Add the cherries with sugar into a saucepan. Heat over medium heat, frequently stirring, until the cherries boil and begin to break down.

  • 2)

    In a small bowl, combine the lemon juice and the cornstarch until fully dissolved. Pour the cornstarch juice into your hot cherry compote and turn your heat to medium-low. Stir constantly with a whisk for a few additional minutes or until everything thickens and the cornstarch turns clear. Note: the cherry filling will thicken as it cools.

  • 3)

    Remove from the heat. Optional: add ½ tablespoon of Kirsch and stir.

    Pour the cherry filling into a bowl to cool. Cover with plastic wrap, touching the surface, and chill in the fridge completely before using (1 hour at least or can’t be made a few day in advance). When ready to use, stir with a spoon to smooth a little bit.

Vanilla ice cream

  • 1)

    Add the heavy whipping cream with the sweetened condensed milk and vanilla extract in a large mixing bowl. Using a hand mixer or a stand mixer fitted with the whisk attachment beat until stiff peaks form.

  • 2)

    With a spatula, gently fold in the chocolate shavings.


  • 1)

    Pour 1/3 of the ice cream into a 9×5-inch loaf pan. Top with 1/3 of the cherry compote. Repeat the process.

  • 2)

    Cover tightly with plastic wrap and then again with aluminum foil. Freeze completely before serving:  6-8 hours or preferably overnight.

  • 3)

     When ready to serve, allow to stand for 10-15 minutes before serving (adjust the time according to your room temperature). 

    Tip: To scoop ice cream easily, dip the spoon in hot water between scoops.


– US/UK Baking Spoons:  teaspoon: 5ml / tablespoon: 15ml / cup: 240ml

– Optional: 1/2 tablespoon of Kirsch: don’t add more. Alcohol doesn’t freeze well.

– Scroll back to read tips and frequently asked questions within the blog post that you might find helpful

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