No-Churn Black Forest Ice Cream is rich, decadent, and so easy! Canned cherries, mini chocolate chips, and fudgy brownie chunks are all folded into a no-churn vanilla ice cream base giving off that classic 'black forest' feel. It's smooth, velvety, and perfect to make all summer long.
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Oh my, this creamy black forest ice cream is just so rich, decadent, and perfect to enjoy on these hot summer days!
A no-churn vanilla ice cream base is whipped up, folded together with sweet cherries, fudgy brownie chunks, and rich dark chocolate to create the most delicious chocolate cherry ice cream. It's full of flavor, texture, and makes a delicious, indulgent treat.
You just need 5 ingredients, 10 minutes, and a few hours to freeze this incredible, black forest inspired ice cream! And while you're at it, be sure to check out my black forest brownies and cherry milkshake for more fun summer desserts!
Why You'll Love This Recipe
- No-churn: There's no need for an ice cream maker, this recipe is an easy, no-churn one!
- Chocolate+Cherry: Much like my fudgy cherry brownies, chocolate and cherry is a match made in dessert heaven.
- Kid friendly: Traditional black forest cake contains liquor, my ice cream recipe has all the same feel and flavor, but no alcohol! Therefore, both kids and adults can enjoy.
- 5 ingredients: Yep, you read that right. You only need 5 ingredients and about 10 minutes (not including freezing time) to whip this decadent ice cream up.
- Perfect for summer: This treat is cool, refreshing, and fun to make with kids who are out on summer break!
Key Ingredients Needed
*the full ingredients list and measurements are listed in the recipe card below*
- Heavy cream: You need heavy cream to whip up and fold into the base. Milk and half and half will NOT work because they have a lower fat percentage, so do not substitute.
- Sweetened condensed milk: Please use regular sweetened condensed milk, not sugar free or a plant based variety as I have not tested them and cannot guarantee success.
- Cherries: For this I like to use canned cherry pie filling for convenience! You can use fresh if desired, but I like the sweetness that the cherry sauce adds.
- Brownies: You can use your favorite homemade brownies, make it easy with box mix. I actually used leftovers of my small batch brownies!
- Chocolate chunks: For a fun little texture component, you can add a few chocolate chunks before freezing!
Step-by-Step Instructions
STEP ONE: Pour cold heavy cream into a large mixing bowl, and use a hand mixer to whip the cream until you reach stiff peaks.
STEP TWO: In another large bowl, whisk together the sweetened condensed milk and vanilla extract. Add the whipped cream directly into the bowl and gently fold everything together.
STEP THREE: To your no-churn vanilla ice cream base, gently fold in the chilled, crumbled brownies, cherry pie filling, and mini chocolate chips. Fold until evenly distributed, but don't overmix or you'll deflate the air you whipped into the cream.
STEP FOUR: Carefully transfer the homemade black forest ice cream into a 9x5 inch loaf pan, cover tightly with plastic wrap, and freeze for 5-7 hours.
STEP FIVE: Once frozen, scoop out your ice cream, serve, and enjoy!!
Expert Tips
- Whip until stiff peaks: Take care not to overwhip the cream, or else you'll end up with butter. However, you do want a stiff peak so it's stable enough to fold everything into.
- Fold carefully: You don't want to knock out all that air that you just whipped into the cream, so take care to gently fold all the mix-ins, in.
- Chill all the elements: We're making ice cream, things need to be cold. So make sure that the brownies are fully cooled and that the pie filling is chilled as well for best results.
- Don't remove early from the freezer: I know it's difficult to wait, but you really need at least 5-7 hours for this no-churn chocolate cherry ice cream to freeze.
Recipe Variations and Substitutions
Gluten Free: Substitute the brownies with your favorite gluten free brownie recipe (boxed or homemade) and your no-churn ice cream will also be gluten free!
Fresh cherries: You can pit and chop up some fresh cherries to use in place of the cherry pie filling
Chocolate: I like to also add mini chocolate chips, but these are totally optional. If you want it more decadent, you might think about adding in chocolate chunks or even some white chocolate chips!
For some crunch: While this black forest ice cream does have a lot of texture, it doesn't have a crunchy element. You could roughly crush up up some corn flakes and fold them into the base it you want a good crunch.
Serving and Storing Instructions
SERVING: After freezing, it's best to let the ice cream sit out at room temperature to soften for about 5 minutes before scooping it into your bowls (or a cone!) and enjoying.
If you want, you can even add a little whipped cream or chocolate syrup on top and make a black forest sundae!
STORING: Keep any leftover ice cream in the loaf pan, tightly covered, for up to 3 months.
Frequently Asked Questions
Yes, in fact I don't add it at all because I'm not a fan of the flavor.
If you'd like to, you can add 1-2 tablespoons of cherry liquor, but I prefer it without it.
Since this isn't a traditional Black Forest Cake, yes, you can use regular cherries. Just be sure to pit them and chop them up before folding them into your ice cream base.
The recipe as listed in the recipe card is not gluten free. However, you can substitute the brownies with your favorite gluten free brownie recipe or chocolate chips and then yes, it will be gluten free.
More Summer Desserts To Try!
Did you make this recipe? If so, I would appreciate you leaving a comment and star rating down below!
PrintNo-Churn Black Forest Ice Cream
No-Churn Black Forest Ice Cream is rich, decadent, and so easy! Canned cherries, mini chocolate chips, and fudgy brownie chunks are all folded into a no-churn vanilla ice cream base giving off that classic 'black forest' feel. It's smooth, velvety, and perfect to make all summer!
- Prep Time: 10 Minutes
- Freezing Time: 5-7 hours
- Total Time: 5-7 hours
- Yield: 10 Servings 1x
- Category: Ice Cream
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
- 1 cup brownie chunks (2 large brownies)
- 1 cup canned cherry pie filling
- ¼ cup mini chocolate chips
Instructions
- Pour cold heavy cream into a large mixing bowl, and use a hand mixer to whip the cream until you reach stiff peaks.
- In another large bowl, whisk together the sweetened condensed milk and vanilla extract. Add the whipped cream directly into the bowl and gently fold everything together with a rubber spatula.
- To your no-churn vanilla ice cream base, gently fold in the chilled brownie chunks, cherry pie filling, and mini chocolate chips. Fold until all add-ins are evenly distributed, but don't overmix or you'll deflate the air you whipped into the cream.
- Carefully transfer the homemade black forest ice cream into a 9x5 inch loaf pan, cover tightly with plastic wrap, and freeze for 5-7 hours.
- Once frozen, scoop, serve, and enjoy!!
Notes
RECIPE VARIATIONS:
-
Gluten Free: Substitute the brownies with your favorite gluten free brownie recipe (boxed or homemade) and your no-churn ice cream will also be gluten free!
-
Fresh cherries: You can pit and chop up some fresh cherries to use in place of the cherry pie filling
-
Chocolate: I like to also add mini chocolate chips, but these are totally optional. If you want it more decadent, you might think about adding in chocolate chunks or even some white chocolate chips!
-
For some crunch: While this black forest ice cream does have a lot of texture, it doesn't have a crunchy element. You could roughly crush up up some corn flakes and fold them into the base it you want a good crunch.
EXPERT TIPS:
- Whip until stiff peaks: Take care not to overwhip the cream, or else you'll end up with butter. However, you do want a stiff peak so it's stable enough to fold everything into.
- Fold carefully: You don't want to knock out all that air that you just whipped into the cream, so take care to gently fold all the mix-ins, in.
- Chill all the elements: We're making ice cream, things need to be cold. So make sure that the brownies are fully cooled and that the pie filling is chilled as well for best results.
- Don't remove early from the freezer: I know it's difficult to wait, but you really need at least 5-7 hours for this no-churn chocolate cherry ice cream to freeze.
- Storing: Keep any leftovers covered tightly in the freezer for up to 3 months.
Keywords: no churn black forest ice cream, chocolate cherry ice cream, homemade chocolate ice cream with cherries
Sarah says
This was SO good! I was a little skeptical since it was a no churn recipe, but boy oh boy was a surprised! It was super smooth and creamy, and I loved the frozen brownie chunks as well!
★★★★★
Lauren says
I love no-churn ice creams! And this flavor sounds incredible. Making ASAP! Your brownies are my favorite, so I have no doubt this ice cream will be delish!
★★★★★
Lauren says
We’ve been enjoying scoops of this ice cream for the past couple of nights, and it is so goooood! The fudgy brownie chunks are my favorite part! I love fruity desserts in the summer.
★★★★★
Nicole Radcliffe says
I'm so happy to hear that you're enjoying the ice cream! and aren't the frozen fudgy brownie parts the best?!