Black Forest Ice Cream

This rich, indulgent black forest ice cream is the perfect summer treat. An irresistible combination of dark chocolate and roasted cherries!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Freezing Time 8

Total Time 8 40

Servings 1 ½ quarts / 1.25 kilos, approximately

Equipment

hand mixer (or stand mixer)
mixing bowls
freezer-safe container (at least 1½ quarts)

Ingredients

For the black forest ice cream

12oz / 340g cherries, pitted (about 45 cherries)
2 tablespoons light brown sugar
125 g / 4.4 oz semisweet chocolate
1 14-ounce (397 g) can sweetened condensed milk
3 tablespoons cognac, brandy or kirsch liqueur (optional)
½ cup (60g / 2oz) unsweetened cocoa powder
2 cups (500ml) heavy whipping cream (or whipping cream with at least 35% fat)

For garnish (optional)

fresh cherries
grated chocolate

Instructions

Prep the chocolate

From the chocolate, reserve 25g (about 1 ounce) and finely chop it. Set it aside. Melt the remaining chocolate (100g/3.5oz) over a pan of simmering water over medium heat or in the microwave in 30-second intervals, stirring each time. Set the melted chocolate aside to cool.

Roast the cherries

Preheat the oven to 218℃/425℉ and line a baking sheet with parchment paper.
Spread the cherries on a baking sheet and sprinkle with the sugar. Roast them for about 20 minutes, until they soften and become slightly wilted. Give the pan a shake every 5 minutes while the cherries are roasting. Keep an eye on them so they don't burn. When done, take them out of the oven and set them aside to cool.

Make the ice cream base

In a large mixing bowl, combine the cocoa powder, the melted chocolate, the sweetened condensed milk and cognac (if using). Beat it until everything is just combined.
In another bowl (preferably cold) whip the heavy cream to stiff peaks.
Fold the whipped cream, roasted cherries and the reserved chopped chocolate into the condensed milk mixture. Fold everything together until there are no more white streaks.
Transfer the mixture to a freezer-safe container.
Cover with plastic wrap, ensuring that it touches the surface so as to prevent ice crystals from forming. Then cover with foil or a lid and freeze for at least 8 hours (overnight is even better).
Serve with fresh cherries and shaved chocolate, if desired.
Enjoy!

Notes

Storage Tips

This ice cream can be stored in the freezer for up to about 2 ½ weeks.

Picture Tutorial & Tips

I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.

Baking Measurements

I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!