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black forest ice cream

Creamy Black Forest Ice Cream Recipe

  • Total Time: 6 hours


Units Scale

Ice Cream Base Essentials

  • Whole Milk: 2 cups
  • Heavy Cream: 1 cup
  • Sugar: 3/4 cup (adjust based on taste)
  • Vanilla Extract: 1 tsp

The Chocolate Element

  • Dark Chocolate: 100 grams, finely chopped
  • Cocoa Powder: 2 tbsp

The Cherry Swirl

  • Fresh Cherries: 1.5 cups, pitted and chopped
  • Kirsch: 2 tbsp (optional)
  • Sugar for the Cherry Mix: 1/4 cup


1. Preparing the Base – 15 minutes

In a saucepan, heat the whole milk, sugar, and cocoa powder. Stir until the sugar dissolves and the mixture is warm. Don’t let it boil. Once warm, remove from heat, add the chopped dark chocolate, and stir until smooth. Allow it to cool for 10 minutes, then stir in the heavy cream and vanilla extract. Chill this mixture in the refrigerator for at least 2 hours.

2. Crafting the Cherry Swirl – 15 minutes

In another saucepan, cook the chopped cherries and sugar on medium heat until the cherries soften and release their juices. Reduce heat and simmer for another 10 minutes until it thickens slightly. Remove from heat, allow to cool, and stir in the Kirsch. Refrigerate for 2 hours.

3. Churning & Layering – 20 minutes

After the base and cherry mix are chilled, pour the chocolate base into an ice cream maker and churn according to the manufacturer’s instructions (usually 15-20 minutes). Once churned, transfer a third of the ice cream to an airtight container, add a third of the cherry mix, and repeat layering until all ingredients are used up.

4. Freezing – 3 hours (minimum)

Cover the container and freeze the ice cream for at least 3 hours, or until firm.

5. Serving – 5 minutes

Before serving, allow the ice cream to sit for about 5 minutes to soften slightly. Scoop into bowls and top with optional mix-ins if desired.

  • Author: Bethanie Bate