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Homemade Black Forest Ice Cream Sandwiches

Made with a simple no-churn Cherry Ice Cream that's full of real cherries, and two layers of deeply flavored, rich, chocolate, fudgy brownies!
Course Dessert
Cuisine Dessert
Keyword Fourth of July Desserts, Easy Homemade Ice Cream, Black Forest Desserts, Homemade Ice Cream Sandwiches
Prep Time 1 hour 30 minutes
Cook Time 36 minutes
Freezing Time 1 day
Servings 9 sandwiches
Calories 850kcal
Author Stephanie Simmons


For the Cherry Compote

  • 2 cups fresh cherries, rinsed, pitted, and sliced in half
  • 3 TBSP sugar
  • 1/2 tsp almond extract
  • 1 TBSP cornstarch
  • 1 TBSP water

Cherry Ice Cream

  • 2 cups heavy whipping cream
  • 1 can sweetened condensed milk 14 oz.
  • 1 TBSP vanilla

Fudgy Brownies

  • 3/4 cup salted butter
  • 12 ounces good quality semi-sweet or dark chocolate Can use bars (chopped) or chips
  • 1 cup + 2 TBSP granulated sugar
  • 1/3 cup + 1 TBSP brown sugar
  • 4 large eggs
  • 1 and 1/2 tsp vanilla
  • 1 cup all-purpose flour
  • 3 TBSP cocoa powder
  • 1/4 tsp salt

If Serving as a Brownie Sundae Bar

  • whipped cream, fresh cherries, hot fudge for toppings


  • Make the Cherry Compote: Rinse and pit your cherries. Add the cherries, sugar, and almond extract a pot over medium heat. Cook, stirring, until it reaches a low boil/is pretty bubbly, then reduce heat to low. Cook, stirring occasionally, for 8 minutes. Stir the cornstarch and water together, making sure the cornstarch is fully disolved, and add to the pot. Stir, and cook 2 more minutes to thicken a bit. The juice will also thicken a bit after you remove the cherries from the heat. Set in the fridge to cool while you make the ice cream base. 
  • Make the Ice Cream: Line a 9x13 pan with parchment paper (leaving enough overhang to later lift out the frozen ice cream) and set aside. Make sure your heavy cream has been thoroughly chilled before starting this. If it's been sitting out, chill it before proceeding - or it won't whip. Pour the sweetened condensed milk into a medium mixing bowl. Add the vanilla and whisk to combine. Set aside. 
    In a large mixing bowl, add the heavy cream and beat with a handheld mixer on high until stiff peaks form. This will take between 2-5 minutes, depending on how cold everything is. (See photo above for what the peaks will look like. You should be able to dunk the beaters into the cream, lift them straight up and have little peaks that stand.)
    Gently scoop out one cup of the whipped cream and add it to the bowl with the 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 until combined. Pour the mixture into prepared pan and cover tightly with foil or plastic wrap. Freeze at least 8 hours.
  • Make the Brownies: Preheat the oven to 350 degrees. Line two 9x13 pans with parchment paper.
    In a large mixing bowl, melt the chocolate and butter, in 30 second intervals, stirring between each. Let cool a few minutes. Whisk in the sugars, then the eggs and vanilla. Add flour, cocoa, and salt and whisk until combined. Batter will be thick.
    Divide evenly between the two pans and bake for 10-11 minutes - they'll look pretty set and a toothpick inserted in the middle will come out with moist crumbs, not wet batter.
    Let cool at room temp, then cover tightly and pop in the fridge for at least a few hours before assembly.
  • Assemble: Slice each pan into 9 equal rectangles (mine were 3 x 4 inches). Set aside. Get a sheet pan out and a cookie flipper. Get out the ice cream. Lift it out of the pan using the edges of the parchment paper. Slice into 9 pieces. Working quickly, lay a brownie piece on top of one of the ice cream slices and use a cookie lifter to lift out the ice cream block. (You can also flip this over quickly onto a clean surface, and place the second brownie piece on top.) Place it onto a second piece of brownie and gently slide off the ice cream block with the first piece of brownie. Pop that onto your sheet pan and into the freezer. Make the next one and repeat until all are done. Freeze for another 30 mins - 1 hour.
  • Serve + Store: Enjoy anytime once they've been frozen in sandwich form! Keep leftovers in an airtight container in the freezer for up to 1 month.


NOTE: To make this recipe GF, use my Fudgy Gluten Free Brownie recipe. Make a double batch, and divide it between two 9x13 pans to bake. Start the bake time at 15 minutes and add a few mins at a time as needed until a toochpick inserted in the center comes out clean (or with moist crumbs, not wet batter). Proceed with the rest of the recipe as directed. 
NOTE: You can use store bought ice cream if you want - you'll need to soften it, and spread it in the 9x13 pan. Proceed with the recipe as directed. You can also use a store bought brownie mix. Just use one mix (if the box says it fits a 9 x 13 pan) and two mixes (if it says it fits an 8x8 or 9x9 pan) and divide it between the two pans. Proceed as directed. 
NOTE: You can skip the sandwich assembly and serve this as an Ice Cream Sundae Bar! Cool and cut your brownies, freeze ice cream as directed and simply scoop it out into bowls with a brownie slice. Top with hot fudge, fresh cherries, and whipped cream! If you do it this way, it will yield 18 brownie pieces but not 18 ice cream servings. I recommend doubling the ice cream recipe to ensure enough per brownie piece. Divide the doubled mixture between two pans to freeze (that way you can have one sitting out and when it gets low/melty, you can stick it back in the freezer and put out the second one). 


Calories: 850kcal