This Black Forest Ice Cream has a kirsch infused cherry sauce, fudgy brownie pieces, and chocolate chunks all swirled into a creamy vanilla ice cream base. It's a no churn ice cream recipe perfect for enjoying all summer long!
Course Dessert
Cuisine Dessert
Keyword Easy Ice Cream, No Churn Ice Cream, Black Forest Dessert
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Servings 12or more scoops
Calories 639kcal
Author Stephanie Simmons
Ingredients
For the Cherry Sauce
4 and 1/2cupsdark sweet cherriesfresh or frozen, see note
3tbspkirschcan omit if needed
2/3cupgranulated sugar
1 and 1/4tspalmond extract
2tbsp+ 3/4 tsp cornstarch
2tbsp+ 3/4 tsp water
For the Brownies
1boxGhirardelli Double Chocolate BrowniesOr your favorite brownie recipe
1largeegg
1/3cupsalted butter, melted
water
For the Ice Cream Base
114 ounce cansweetened condensed milk
1tbspvanilla extract or vanilla bean paste
2cupscold heavy whipping cream
3tbsppowdered sugar
12ounceschocolate chunks
Instructions
Make the Cherry Sauce: Stir water and corn starch together in a small bowl until the starch is fully dissolved. Rinse, pit, and halve the cherries. If using frozen, do not thaw them. Add them to a medium saucepan with the sugar, almond extract, and kirsch. Cook over medium heat for 10-12 minutes, stirring lazily, until the cherries have released their juices and softened. Re-stir the cornstarch (it will settle some), then stir it into the cherry sauce. Cook 30 seconds to 1 minute more, stirring constantly, until the sauce gently thickens. It should separate and hold when you drag your finger through the sauce on the back of a wooden spoon. Transfer immediately to a shallow bowl and chill in the fridge completely before using.
Make the Brownies: Prepare brownies according to package directions or your favorite recipe. Let cool completely, then slice into bite-size chunks. You'll need about 3/4 of the batch - snack on the rest!
Make the Ice Cream Base: Whisk together the sweetened condensed milk and vanilla in a medium bowl. In a large mixing bowl, beat the heavy cream and powdered sugar on high until stiff peaks form. (To check, dunk the beaters into the cream, lift them straight up and see if little peaks form and remain standing.)Gently scoop one cup of the whipped cream into the bowl of sweetened condensed milk. Fold it in gently with a spatula, until combined. Then, add the condensed milk mixture into the big bowl of whipped cream and fold together gently until combined.
Assemble the Ice Cream: Stir 1/3 each of the cherry sauce, brownie chunks, and chocolate chunks into the ice cream mixture. Pour half of this mixture into an oversized square or 9x13 pan. Sprinkle on 1/3 each of the cherries, brownies, and chocolate again. Pour on the remaining ice cream batter. Top with the remaining cherry sauce, brownie pieces, and chocolate chunks. Swirl the cherry sauce with a butter knife for a pretty look. Cover tightly with foil or plastic wrap. Freeze at least 8 hours.
Serve + Store: Once frozen, scoop into bowls or cones and enjoy with hot fudge or chocolate sauce! Store, tightly covered, in the freezer for a few weeks.