This indulgent, no churn black forest ice cream is so easy to make. A creamy ice cream, loaded with cherry sauce and chocolate, it'll be a family favourite.
For best results, always weigh ingredients where a weight is provided
Equipment
Saucepan
mixing bowl
Handheld mixer or whisk
Ice cream container
Instructions
MAKE THE CHERRY SAUCE:In a medium saucepan, combine the cherries, lemon juice and sugar and bring to a boil over medium heat. Turn the heat down so the mixture is just simmering.
Simmer stirring every so often for about 10 minutes until the cherries have softened and the liquid has doubled. Use a spoon to skim off froth as it’s cooking.
Make a slurry using the cornflour and 3 teaspoons of water. Slowly dribble the slurry into the cherries while stirring constantly so that it doesn’t turn lumpy. Do this slowly and stop when you're happy with the thickness. It will thicken a little more on cooling.
Remove from heat and allow to cool completely.
MAKE THE ICE CREAM: In a large bowl, using a handheld mixer or with a balloon whisk, whip the cream to soft peaks. Don’t overwhip or it will turn grainy.
Pour half of the sweetened condensed milk into the cream and fold gently together. Be careful not to knock all the air out of the cream. Repeat with the remaining condensed milk and the vanilla and fold gently again.
Add the chocolate cake pieces and all but a handful of the shaved chocolate. Fold through carefully. Now, add ¾ of the cherry sauce leaving the rest behind for swirling later and gently fold that through too.
Pour half the ice cream into a freezer safe container with lid. Add half the remaining cherry sauce and swirl with the spatula then sprinkle over a little of the reserved chocolate. Repeat the layers again (remaining ice cream mixture followed by remaining cherry sauce and swirl, remaining chocolate).
Cover with a lid or tightly with plastic wrap and freeze for 8 hours or overnight.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
The amount of sugar you use in your cherry sauce will depend on how tart your cherries are. If it isn't sweet enough to your liking after 2 Tbsp, add another tablespoon and dissolve it in.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.