No-Churn Black Forest Ice Cream

no churn black forest ice cream scoops in a loaf pan.

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5 from 3 reviews

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!


Units Scale
  • 2 cups heavy whipping cream
  • 14 ounces sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 cup brownie chunks (2 large brownies)
  • 1 cup canned cherry pie filling
  • 1/4 cup mini chocolate chips


  1. Pour cold heavy cream into a large mixing bowl, and use a hand mixer to whip the cream until you reach stiff peaks.
  2. 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.
  3. 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.
  4. 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. 
  5. Once frozen, scoop, serve, and enjoy!!



  • 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.


  • 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.