No Churn Black Forest Ice Cream

No Churn Black Forest Ice Cream Recipe

Course Dessert

Cuisine American

Prep Time 20

Cook Time 6

Freezing time 6

Total Time 6 20

Servings servings

Calories 344kcal

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.
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.

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

**Nutrition values are estimates.