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No Churn Black Forest Ice Cream

The wonderful combination of cherries and chocolate in a creamy, faintly cheesecake like ice cream is just a dream to have on hand in the freezer. Whether sandwiched between chocolate cookies, served on a brownie, or just licked on a cone, you will love how special this ice cream is.
Course Dessert
Cuisine German
Keyword chocolate, dark cherries, no churn
Prep Time 30 minutes
Cook Time 20 minutes
Freezing 8 hours
Servings 8

Ingredients

Cherry Sauce

  • 350 grams pitted cherries or appoximately 12 oz
  • 1/4 cup granulated sugar
  • 2 tbsp water
  • 1 tbsp kirsch cherry liqueur, optional, but the alcohol does cook off
  • 1 tsp arrowroot starch or cornstarch
  • 1 tsp water

Ice Cream

  • 150 grams rather finely chopped dark chocolate or 5 1/2 oz
  • 1 300 ml can sweetened condensed milk or 10 oz
  • 2 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 1/2 cup mascarpone cheese or 4 oz, room temperature
  • 2 cups whipping cream

Instructions

Cherry Sauce

  1. Chop the cherries into quarters. Place them all in a medium sized pot.
  2. Add the sugar, water and kirsch if using. Bring to a boil over medium high heat. Reduce to a simmer over medium heat and cook stirring regularly until the cherries break down and release their juices. Stir regularly to ensure that nothing is charring at the bottom of the pot. Adjust heat if necessary. The juices should also be starting to reduce while the cherries become quite soft and easily mashed with the back of a fork.
  3. In a small cup blend the arrowroot starch and water to create a slurry. Add this into the cherries and stir through. Increase the heat to medium high and cook till the juices start to bubble and are thickening up slightly. Remove from the heat and let cool completely. Transfer to a container to store in the fridge till needed. It will continue to thicken up as it cools. This can be done the day before you make the ice cream.

Ice Cream

  1. Have a loaf pan chilling in the freezer.
  2. Have the chocolate chopped and reserved in a bowl set to the side.
  3. Combine the sweetened condensed milk, vanilla and salt in a large bowl.
  4. Place the mascarpone cheese into a bowl or into the bowl of your stand mixer. Using the whisk attachment, whisk the cheese till it is smooth and soft. Add the whipping cream and start on a medium speed, whip the two together. Increase the speed till you are at high and whip till stiff peaks are achieved.
  5. Using a silicone spatula, spoon 1/3 of the whipped cream into the milk and vanilla mixture. Gently fold till combined. Add another third and continue till everything is combined. Be gentle so as not to deflate too much of the whipped cream.
  6. Fold in the chopped chocolate.
  7. Pull out the chilling container for the ice cream and remove the cherry sauce from the fridge. Spoon 1/3 of the whipped cream mixture into the loaf pan and spread it out evenly. Spoon 1/3 of the cherry mixture over the cream and use a skewer to swirl it gently throughout. Do not overwork or you will turn the ice cream pink.
  8. Repeat two more times till everything is used up.
  9. Cover with plastic wrap and foil and chill in the freezer for 8 hours or overnight. Alternatively if you have an insulated ice cream container, use this to store and freeze the ice cream.
  10. Remove and let it warm up for 8-10 minutes before scooping.