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!
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!
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.
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).
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.
- 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.
- 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.
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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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