This no churn Black Forest ice cream is so easy to make! It's extra rich and creamy, with a generous amount of sweet cherries and dark chocolate in every bite.
Regular readers know: I love making homemade no churn ice cream. It's just SO much easier than you would think and only calls for a handful of ingredients.
I knew I wanted to develop a Black Forest ice cream recipe next, because I absolutely love the idea of pairing cherries with dark chocolate. Whoever thought of that was a genius!
This ice cream is sure to be a hit all summer, which is great because it will take minimal effort on your part. I love keeping a batch in the freezer at all times and serving it up with some gluten free cones or maybe even a slice of homemade pound cake?
Why You'll Love This Black Forest Ice Cream
- No ice cream maker is needed for this recipe. Yes, you read that right! We're making this no churn ice cream with an electric mixer, yet it will still be super thick and creamy.
- The flavors are just perfect together. The ice cream base itself is rich and sweet, then you have sweet cherries and dark chocolate all throughout.
- This is a great dessert to serve up at a summer BBQ or get-together. But since we're using frozen cherries, you could whip this recipe up any time of year.
Ingredient Notes and Substitutions
- Frozen cherries: I use dark sweet cherries for this recipe. You can use fresh cherries instead of frozen, you will just need to take the additional step of pitting them first.
- Arrowroot: We're using a bit of arrowroot to thicken the cherry mixture. Cornstarch may be used as a substitute.
- Sweetened condensed milk: Not to be confused with evaporated milk. You can find canned condensed milk in the baking aisle of most grocery stores.
- Dark chocolate: Feel free to use roughly chopped chocolate or chocolate chips. I like to use a mix of both because I love the two different textures together.
STEP ONE: We'll start by making the cherry mixture. Combine the frozen cherries, sugar, water, and arrowroot in a saucepan. Heat over medium-high until the mixture thickens.
STEP TWO: Remove the cherry mixture from the heat. Transfer to a bowl and pop into the refrigerator to chill while you make the ice cream base.
STEP THREE: To make the no churn ice cream, beat the heavy cream with the condensed milk until the mixture is thick.
STEP FOUR: Pour half of the ice cream base into a loaf pan. Sprinkle half of the chopped chocolate on top, along with half of the cherry mixture.
STEP FIVE: Pour the remaining ice cream on top, then top with the remaining chocolate and cherry mix.
STEP SIX: Cover with foil and freeze for at least 6 hours.
- The cherry mixture doesn't need to be heated for very long. We're not necessarily cooking it, just thickening it a bit. I usually leave it on medium-high heat for 5-10 minutes, stirring occasionally.
- Make sure the cherry mix has cooled completely before adding it to the ice cream. I like to speed the process up by storing it in the refrigerator.
- When adding the cherries to the ice cream, feel free to also add the liquid. It just adds even more delicious cherry flavor to the ice cream!
Frequently Asked Questions
While I like to use a 9" loaf pan for my homemade ice cream, any freezer-safe container will do. You'll just need to cover with foil or an airtight lid.
Yes! Feel free to use fresh cherries in this Black Forest ice cream. You'll just need to remove all of the stems and pits.
No Churn Black Forest Ice Cream
- 10 ounces frozen cherries
- 3 tablespoons granulated sugar
- 3 tablespoons water
- 2 tablespoons arrowroot
- 16 ounces heavy whipping cream
- 14 ounces sweetened condensed milk
- 3 ounces dark chocolate roughly chopped
- In a small saucepan, combine the frozen cherries, sugar, water, and arrowroot. Toss to coat the cherries completely. Heat over medium-high heat, stirring occasionally, until the mixture thickens, about 5-10 minutes. Transfer mixture to a bowl and store in the refrigerator until it has completely cooled.10 ounces frozen cherries, 3 tablespoons granulated sugar, 3 tablespoons water, 2 tablespoons arrowroot
- Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the heavy whipping cream with the sweetened condensed milk until the mixture thickens.16 ounces heavy whipping cream, 14 ounces sweetened condensed milk
- Pour half of the ice cream mixture into a loaf pan. Sprinkle half of the chocolate and half of the cherry mixture on top. Top with the remaining ice cream mixture, then finish with the remaining chocolate and cherry mixture. Cover with foil and freeze for at least 6 hours.3 ounces dark chocolate
- Cornstarch may be used instead of arrowroot as a 1 to 1 substitute.
- You can substitute ½ cup of chocolate chips instead of the chopped chocolate if you'd like. Sometimes I do a mix of both.