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    Home » Desserts » No Churn Black Forest Ice Cream

    No Churn Black Forest Ice Cream

    Published: Jul 20, 2017 · Modified: Oct 5, 2019 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    I'm not a huge ice cream person, but black forest is one of my favorite flavors. 

    I first had it at a restaurant when I was living in Iowa, and I've never found another place that serves it. Since no churn ice cream is so easy to make, I decided to make my own version of that ice cream.

    The chocolate base of this no churn black forest ice cream tastes almost like a frosty. It's not overly chocolaty and sort of light and fluffy.

    I use leftover homemade brownies in the ice cream, but any brownies will do. And the pieces of fresh cherry add some yummy tartness to the mix.

    Want to try another no-churn ice cream recipe? Check out my no-churn Snickers ice cream.

    If you’ve tried this no churn black forest ice cream recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    No Churn Black Forest Ice Cream

    No Churn Black Forest Ice Cream Recipe
    5 from 2 votes
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 6 hours
    Freezing time: 6 hours
    Total Time: 6 hours 20 minutes
    Servings: 8 servings
    Calories: 810kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • 2 cups cold heavy whipping cream
    • 14 ounce can sweetened condensed milk
    • â…“ cup unsweetened cocoa powder
    • 1 ½ cups fresh pitted and chopped cherries
    • 1 ½-2 cups finely chopped brownie pieces*
    • ½ ounce bittersweet or semisweet chocolate

    Instructions

    • Place a 6-cup container in the freezer. I've used an 8x4 and a 9x5-inch loaf pan, and either one will work.
    • Beat heavy whipping cream on high until stiff peaks form.
    • In a separate large bowl, whisk together the condensed milk and cocoa powder until well-combined.
    • Fold 1 cup whipped cream into milk mixture.
    • Fold in remaining whipped cream.
    • Remove container from freezer, and pour half of the ice cream mixture into container.
    • Sprinkle half of the chopped cherries and brownie pieces over the ice cream.
    • Finely chop or grate half of the chocolate over the top of the brownies and chocolate. Pour rest of ice cream over the top.
    • Top with remaining half cherries, brownies, and rest of chocolate.
    • Cover tightly, and freeze for 6-8 hours, or until firm.

    Video

    Notes

    *You can use any leftover brownies. This is the recipe I use to make brownies for this ice cream.
    **Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 810kcal | Carbohydrates: 112g | Protein: 10g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 87mg | Sodium: 352mg | Potassium: 166mg | Fiber: 1g | Sugar: 80g | Vitamin A: 1015IU | Vitamin C: 2.1mg | Calcium: 171mg | Iron: 3.4mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Jess

      April 30, 2018 at 10:25 am

      5 stars
      Amazing! This is cream was so good!

      Reply
      • Kate

        April 30, 2018 at 11:33 am

        Glad you liked it! Thank you!

        Reply
    2. Karly

      July 21, 2017 at 8:18 pm

      Unreal. I'm serious, this looks so good it has to be unreal. I am SO excited to try this out!

      Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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