No Churn Black Forest Ice Cream is a creamy chocolate ice cream loaded with chunks of brownie and pieces of cherry. This tasty ice cream in a must make!
I first had Black Forest ice cream 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 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.
“Amazing! This is cream was so good!” – Jess
How to make no churn Black Forest ice cream
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Place a 6-cup container in the freezer. I’ve used an 8×4 and a 9×5-inch loaf pan, and either one will work.
Step 2: Beat heavy whipping cream on high until stiff peaks form.
Step 3: In a separate large bowl, whisk together the condensed milk and cocoa powder until well-combined.
Step 4: Fold 1 cup whipped cream into milk mixture.
Step 5: Fold in remaining whipped cream.
Step 6: Remove container from freezer, and pour half of the ice cream mixture into container.
Step 7: Sprinkle half of the chopped cherries and brownie pieces over the ice cream.
Step 8: Finely chop or grate half of the chocolate over the top of the brownies and chocolate. Pour rest of ice cream over the top.
Step 9: Top with remaining half cherries, brownies, and rest of chocolate.
Step 10: Cover tightly, and freeze for 6-8 hours, or until firm.
Storage
Store any leftover ice cream in an airtight container in the freezer. The ice cream will keep for up to 2 weeks when properly stored in the freezer.
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No Churn Black Forest Ice Cream
Ingredients
- 2 cups cold heavy whipping cream
- 14 ounce can sweetened condensed milk
- ⅓ 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 8×4 and a 9×5-inch loaf pan, and either one will work.
- Beat heavy whipping cream on high until stiff peaks form.2 cups cold heavy whipping cream
- In a separate large bowl, whisk together the condensed milk and cocoa powder until well-combined.14 ounce can sweetened condensed milk, ⅓ cup unsweetened cocoa powder
- 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.1 ½ cups fresh pitted and chopped cherries, 1 ½-2 cups finely chopped brownie pieces*
- Finely chop or grate half of the chocolate over the top of the brownies and chocolate. Pour rest of ice cream over the top.½ ounce bittersweet or semisweet chocolate
- Top with remaining half cherries, brownies, and rest of chocolate.
- Cover tightly, and freeze for 6-8 hours, or until firm.
Video
Notes
Nutrition
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Comments & Reviews
Jess says
Amazing! This is cream was so good!
Kate says
Glad you liked it! Thank you!
Karly says
Unreal. I’m serious, this looks so good it has to be unreal. I am SO excited to try this out!