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–+ servings
An ice cream cone topped with a cherry.

No-Churn Black Forest Ice Cream

Megan Weimer
This no-churn Black Forest ice cream is rich and creamy with all the flavors of a classic Black Forest Cake. It has cherry sauce, Kirsch, and chocolate chunks swirled into a creamy ice cream base. It’s a perfect summer dessert!
5 from 2 votes
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Prep Time 15 minutes
Freeze Time 6 hours
Total Time 6 hours 15 minutes
Course Dessert
Cuisine American, German
Servings 14 scoops
Calories 327.5 kcal

Equipment

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Ingredients
 
 

  • 2 cups heavy whipping cream cold
  • 1 tablespoon vanilla extract
  • 14 ounces sweetened condensed milk 1 can
  • 2 tablespoon Kirsch or cherry liqueur
  • ½ teaspoon salt
  • 1 cup cherry sauce homemade or store-bought cherry filling, divided
  • 8 ounces chopped chocolate semi-sweet, dark, or bittersweet, divided

Instructions
 

  • In the bowl of a stand mixer fitted with the whisk attachment, beat the cold heavy cream and vanilla on medium high speed until stiff peaks form.
    2 cups heavy whipping cream, 1 tablespoon vanilla extract
  • Gently fold the sweetened condensed milk, Kirsch, and salt into the whipped cream with a rubber spatula.
    14 ounces sweetened condensed milk, 2 tablespoon Kirsch, ½ teaspoon salt
  • Next, fold ¾ cup of cherry sauce and about 6 ounces of the chopped chocolate into the ice cream mixture.
    1 cup cherry sauce, 8 ounces chopped chocolate
  • Pour the ice cream mixture into the loaf pan. Swirl the remaining cherry filling in with a skewer and sprinkle the leftover chocolate chunks on top.
  • Cover in plastic wrap and freeze for at least 6 hours or until firm.
  • Let the ice cream soften on the counter for 5 minutes before scooping into cones or bowls. Serve with hot fudge or chocolate sauce and maraschino cherries. Enjoy!

Video

Notes

Don't over-whip the heavy cream. Just whip to stiff peaks or it will curdle.
Gently fold the mix-ins into the ice cream mixture or it the whipped cream will deflate.
Storage: Store leftover ice cream in an airtight container in the freezer. It will last for about 3 months.

Nutrition

Serving: 1scoopCalories: 327.5kcalCarbohydrates: 29.7gProtein: 4.3gFat: 21gSaturated Fat: 12.9gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 5.7gTrans Fat: 0.01gCholesterol: 49mgSodium: 133mgPotassium: 248.5mgFiber: 1.4gSugar: 22.5gVitamin A: 618.2IUVitamin C: 1.6mgCalcium: 115mgIron: 1.2mg
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