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No-Churn Black Forest Ice Cream!

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A Delicious No-Churn Black Forest Ice Cream with a Chocolate Ice Cream, Kirsch Soaked Cherries, and more!

Hi, I’m Jane.. and I love ice cream. I also love chocolate, and I love black forest. This ice cream is my new favourite because HELLO combination of heaven!! Honestly, just look at the photos and appreciate the goodness!

You guys have loved my ice cream recipes as they are so easy to make, so I thought I would do another one! I have made this flavour several times myself at home but thought it was worthy of more eyes seeing it! 

So… no-churn ice creams are SO easy to make. The reason they are called no-churn is that you don’t need a fancy pants ice cream maker to create it! Often, when you make a classic ice cream mix with a custard base you would need to use an ice cream machine, or make sure you mix the mixture in the freezer every few hours to prevent any issues!

With no-churn, you don’t have to do any of this. Condensed milk is a wonderful ingredient in my books because you can make ice cream really easily, you can make fudge, you can make caramel… you can make all sorts. 

If you have an ice cream maker, however, you can still use it to make this! The charm is though, if you don’t, you just pour it all into your container, and freeze until solid. It takes about 10 minutes to make, and a cruel 5-6+ hours to freeze, but it’s SO easy!

I love an ice cream maker, and I love making classic ice cream – but sometimes if I have some cream that’s going to go off and I have some random ingredients I will just make a quick batch of no-churn ice cream and it’s done! 

For the base of this ice cream I used double cream (heavy cream), condensed milk, cocoa powder and vanilla. It’s four ingredients, and you just add it all to a bowl – and whisk! The mixture doesn’t need to be too thick, it just needs to be combined, and starting to thicken!

There are notes below on using real chocolate – but honestly, cocoa powder is just so easy. For the cherries, I used cherries soaked in kirsch, that come in a jar. The wonderful thing about these cherries is that they are soft, and FULL of flavour! You can use a cherry pie filling instead if you want alcohol free, or you can’t find the cherries in kirsch!

I decided to also add in some grated chocolate, as it’s a little bit like chocolate chips. I had a bar of dark chocolate, and the chocolate cherry combination is black forest – so it was the perfect addition. You can use actual chocolate chips if you want in the exact same way though! 

I served this in a chocolate topped waffle cone, with a drizzle of chocolate sauce… because you always need that bit more chocolate in my opinion. If you wanted something a little different but still easy you could have a look at my Oreo Ice Cream, Rolo Ice Cream, or even my Terry’s Chocolate Orange Ice Cream

No-Churn Black Forest Ice Cream!

A Delicious No-Churn Black Forest Ice Cream with a Chocolate Ice Cream, Kirsch Soaked Cherries, and more!
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Category: Dessert
Type: Ice Cream
Keyword: Black Forest
Prep Time: 10 minutes
Cook Time: 10 minutes
Freezing Time: 5 hours
Total Time: 20 minutes
Servings: 10 Servings
Author: Jane's Patisserie

Ingredients

Ice Cream

  • 600 ml Double Cream
  • 397 g Condensed Milk (one tin)
  • 50 g Cocoa Powder
  • 1 tsp Vanilla Extract
  • 300 g Cherries (soaked in kirsch)
  • 100 g Chocolate (grated)

Instructions

Ice Cream

  • Pour the double cream and condensed milk into a mixing bowl and add the cocoa powder and vanilla extract.
  • Whisk the mixture until it's an even colour and starts to thicken.
  • Drain the cherries of the kirsch liquid, but keep both.
  • With a container (I use a 2lb loaf tin) spoon 1/3 of the ice cream mixture into the tin.
  • Add 1/3 of the cherries, and add 1-2 spoonfuls of the kirsch liquid.
  • Sprinkle on some grated chocolate!
  • Repeat twice more till you have used all of the ingredients.
  • Freeze for 5-6+ hours or preferably overnight so it has time to get to the correct texture and it is easier to serve!

Notes

  • This recipe makes about 2L of ice cream!
  • If you can't find cherries soaked in kirsch, or you don't want alcohol - use a cherry pie filling from a can! Or, soak 300g of cherries in kirsch over night before making.
  • You can substitute the cocoa powder for 200g melted and cooled dark chocolate. 
  • This will last in the freezer for up to 3 months!
Nutrition Facts
No-Churn Black Forest Ice Cream!
Amount Per Serving
Calories 385 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 17g106%
Cholesterol 96mg32%
Sodium 75mg3%
Potassium 327mg9%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 27g30%
Protein 6g12%
Vitamin A 1001IU20%
Vitamin C 3mg4%
Calcium 162mg16%
Iron 1mg6%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

8 Comments

  • Maiz
    July 16, 2020 at 10:14 pm

    How can I make it in an ice cream maker?

    Reply
  • Caroline Goodship
    July 11, 2020 at 8:18 pm

    Do you have any recipes using Ruby cocoa please. Thank you

    Reply
    • Jane's Patisserie
      July 12, 2020 at 7:22 pm

      Not yet – but you can use it in place of chocolate in a few recipes such as cheesecakes!

  • caroline
    July 11, 2020 at 12:39 pm

    Can you use milk chocolate or white chocolate instead of dark.

    Reply
    • Jane's Patisserie
      July 11, 2020 at 7:45 pm

      Not really for black forest as the flavour will be too light – the best result is still to use cocoa powder anyway as mentioned! I’d avoid white chocolate, but you can try milk.

  • Lesley
    July 11, 2020 at 8:47 am

    I’ve made this using just the cream, condensed milk and vanilla ex. It’s really yummy and so easy. Also made it with whipping cream instead of double, for (slightly,) less fat content. It works just as well. But takes a bit longer to whip. Will definitely try with the cocoa powder.

    Reply
    • Jane's Patisserie
      July 11, 2020 at 9:17 am

      Yes, cream and condensed milk make the best base for an easy ice cream that you can adapt so easily!

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