Black Forest Ice Cream

A sweet and creamy NO CHURN Black Forest Ice Cream recipe with pops of cherries and dark chocolate throughout.

5 from 2 votes

Print Pin

Course: Dessert

Cuisine: German, western

Prep Time: 20

Chilling Time: 5

Total Time: 5 20

Servings: serves

Calories: 421kcal

Cost: $10

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.

RECIPE NOTES & 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.
Storage - this ice-cream can be kept in the freezer for up to 3 months – just keep well sealed.