If you're after a joyful dessert that tastes like summer and feels like a celebration, you've found it with this Black Forest Ice Cream. It's creamy, no-fuss, packed with juicy cherries and dark chocolate, and perfect for scooping into cones or sharing bowls with the kids (and let's be honest - the grown-ups too!).
If you've enjoyed my Biscoff Ice Cream or Honeycomb Chocolate Ice Cream Cake you'll love how this recipe combines Black Forest flavours and turns them into frozen delight.
This Black Forest ice-cream stays true to the flavour of the classic Black Forest Gateau - luscious chocolate, bright cherry, and cream - but in a fun, no-churn method that suits busy Australian families. Every scoop is indulgent, velvety and packed with sweet-tart flavour, making it the perfect make-ahead dessert for family gatherings or lazy summer afternoons.
If you're a fan of nostalgic desserts with a modern, easy spin, you'll also adore my no-bake Black Forest Cheesecake and classic Chocolate Ripple Cake - they're both crowd-pleasers that bring that same decadent, chocolate charm to your table.
Why You're Going To Love This Recipe
- No fancy ice cream machine required - just whip with beaters, pour and freeze.
- Egg-free & family-friendly - homemade ice cream is perfect for school-holiday scoops.
- Classic flavour combo - luscious cherries + dark chocolate = instant crowd-pleaser.
- Make-ahead-friendly - pop it in the freezer and you're sorted for a last-minute dessert.
- Adaptable - take it up a level and make an adults-only version if you choose (see Variations).
Jump to:
Ice Cream Ingredients
Who doesn't love a late-night bowl of luscious ice cream!?
- Morello cherries (or similar pitted sour cherries) - their tart-sweet punch gives the ice-cream that "Black Forest" edge, rather than just sweet cherries.
- Cornflour (cornstarch) - used to thicken the cherry sauce so it doesn't melt into the base and loses definition.
- Dark chocolate (grated or finely chopped into small chocolate chunks) - quality chocolate really matters here: aim for at least 60 % cocoa so it stands out in the creamy base.
Variations
- Boozy Black Forest Ice Cream - For an adults-only twist, stir a tablespoon or two of cherry liqueur or kirsch alcohol into the cherry sauce before folding it through the ice cream.
- Extra Texture - Add some extra texture by folding through chopped chocolate wafers, chunks of fudgy brownie, or roasted almonds before freezing - it gives every scoop a little surprise!
- Gluten-Free Option - This recipe is naturally gluten-free, but always double-check your chocolate to ensure it doesn't contain any hidden gluten.
- Dairy-Free Option - Swap the thickened cream for full-fat coconut cream and use a dairy-free condensed milk alternative. The texture will be slightly softer, but the rich cherry and chocolate flavours still shine through beautifully.
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How To Make Black Forest Ice Cream
Grab some waffle cones and pack them with this frozen Black Forest ice cream for a super delicious summer treat!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Whip base ingredients: In a large bowl, beat the sweetened condensed milk, thickened cream and vanilla extract on low speed until smooth and slightly thickened. Don't over-beat. Set aside.
- Cherry sauce: Dissolve cornflour in water. Place in a saucepan with drained cherries, caster sugar and lemon juice. Stir over medium heat until thickened. Set aside to cool slightly. Use beaters or a food processor to blend the cherry sauce, leaving a few chunks remaining.
- Grated chocolate: Add two-thirds of the grated chocolate to the ice cream mixture and mix through.
- Add Cherry Sauce : Add two-thirds of the cherry compote sauce and mix through.
- Layer & freeze: Pour the chocolate cherry ice cream mixture into a loaf tin (or cake tin). Freeze for 1 hour or until slightly firm.
- Decorate & freeze: Spread remaining cherry sauce over the chilled ice cream, and sprinkle with remaining grated chocolate to decorate. Cover and return to the freezer for 4 hours or until set (overnight if possible).
Recipe Tips
- Use full-fat ingredients - low-fat cream or condensed milk will give a watery texture or ice crystals.
- Don't over-beat the base cream mixture - once thick and smooth, stop. Over-whipping can cause curdling.
- Drain the Morello cherries well - excess syrup will make your sauce too runny and will affect freeze time.
- Wrap or cover your tin/container well - this prevents "freezer burn" and helps maintain flavour and texture.
- Freeze for at least 4 hours (or overnight is best) for the ideal texture.
- When ready to serve, leave out for 10 minutes and warm your scoop in hot water - it makes serving easier.
- Serve in waffle cones, as a sundae with hot fudge sauce or in an ice cream sandwich!
- Storage - this ice-cream can be kept in the freezer for up to 3 months - just keep well sealed.
Black Forest Ice Cream FAQs
Nope! This is a true no-churn recipe. You just whip, fold, freeze.
Yes, you can! Just cool thoroughly, cover and keep in the fridge for up to 24 hours before using.
Yes, you can. Just know the cherry flavor will be different - less tart-sweet punch. If you use fresh, you may need to adjust sugar to taste.
Yes! You can fold through chopped cake/brownie pieces or biscuits. Just watch for added crumbs that may affect texture or freeze time.
Black Forest cake is a decadent, layered chocolate sponge cake sandwiched with whipped cream and a rich cherry filling.
It's named after the Black Forest region of Germany, known for its dark forests and abundant cherry trees.
More Chocolate Cherry Recipes
Dark chocolate and cherries are a match made in dessert heaven - whether you enjoy them in a creamy ice cream, a rich slice, or a classic Black Forest cake. Here are a few more irresistible treats to tempt you.
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Black Forest Ice Cream
Ingredients
- 395 g sweetened condensed milk
- 600 ml cream thickened or whipping cream
- 1 teaspoon vanilla extract
For The Cherry Sauce
- 1 tbs cornflour
- ¼ cup water
- 670 g pitted Morello cherries drained
- 45 g (3 tbs) caster sugar
- 1 tbs lemon juice
For The Chocolate
- 170 g dark chocolate grated
Instructions
- Place the sweetened condensed milk, thickened cream and vanilla extract into a large mixing bowl.Use hand held beaters or a stand mixer to beat on LOW speed until smooth and thickened. TIP: it's important not to over-beat the cream or it will curdle.If using a Thermomix: Insert the Butterfly attachment and mix on Speed 3 until smooth and thickened. Do NOT over-mix!Set the ice cream mixture aside.
- To make the cherry sauce, dissolve the cornflour in the water. Pour into a small saucepan along with the drained cherries, caster sugar and lemon juice.Heat over medium heat, stirring, until thickened.Allow to cool slightly.
- Use beaters or a food processor to blend the cherry sauce. It's fine to have a few chunks of cherries remaining.
- Add two-thirds of the cherry sauce and two-thirds of the grated chocolate to the ice cream mixture and mix through.
- Pour the mixture into a loaf tin (or cake tin).
- Freeze for 1 hour or until slightly firm. Decorate the top with the remaining cherry sauce and grated chocolate.
- Return to the freezer for 4 hours or until set.
Notes
- Use full-fat ingredients - low-fat cream or condensed milk will give a watery texture or ice crystals.
- Don't over-beat the base cream mixture - once thick and smooth, stop. Over-whipping can cause curdling.
- Drain the Morello cherries well - excess syrup will make your sauce too runny and will affect freeze time.
- Wrap or cover your tin/container well - this prevents "freezer burn" and helps maintain flavour and texture.
- Freeze for at least 4 hours (or overnight is best) for the ideal texture.
- When ready to serve, leave out for 10 minutes and warm your scoop in hot water - it makes serving easier.
- Storage - this ice-cream can be kept in the freezer for up to 3 months - just keep well sealed.
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