No Churn Black Forest Ice Cream

No Churn Black Forest Ice Cream Recipe
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 I Heart Eating


  • 2 cups cold heavy whipping cream
  • 14 ounce can sweetened condensed milk
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 cups fresh pitted and chopped cherries
  • 1 1/2-2 cups finely chopped brownie pieces*
  • 1/2 ounce bittersweet or semisweet chocolate


  • 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.



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


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