Black Forest Ice Cream with Homemade Cherry Coulis

• This is an easy ice cream recipe.
• It makes a smooth and creamy ice cream, with flavors that are matching to the traditional black forest cake.
• The cherry coulis is homemade and very easy to make.
• There is no alcohol in this recipe, making it suitable for children and adults alike.
• There are also no eggs in this recipe, making it perfect for vegetarians too.

If you like this ice cream recipe, you might also want to check out my other equally easy homemade ice cream recipes like this chocolate chocolate chip ice cream, Kinder Bueno ice cream, matcha ice cream (green tea ice cream), ube ice cream, Lotus cookie butter ice cream and mint Oreo ice cream.

Chocolate ice cream

• Whole milk - use full fat milk for best results.
• Heavy whipping cream - use dairy whipping cream with at least 35% fat for a deliciously creamy ice cream.
• Brown sugar -sweetens the ice cream and adds a lovely depth in flavor. Both dark or light brown sugar will work.
• Dark chocolate - for a rich chocolate flavored ice cream, use dark chocolate. Milk chocolate will not be suitable as it will make the ice cream too sweet.
• Pure vanilla extract - adds a lovely aroma to the ice cream.
• Salt - enhances the taste of the ice cream.

Cherry coulis (sauce)

• Black cherries (sweet cherries) - I used fresh cherries, but frozen cherries will also work.
• Sugar - use white sugar. Both coarse or granulated sugar will work.
• Lemon juice - enhances the taste of the coulis.
• Cornstarch - used in small quantity to thicken the sauce.
• Water - to cook the cherries. Use filtered water.

Topping

• Dark chocolate - shavings or chopped

*Refer to the recipe card below for full list of ingredients and exact quantities. For best results, use a digital kitchen scale where applicable*

🧾Substitution and Variations

• Vanilla extract can be replaced with almond extract. Use exact same quantity.
• Brown sugar can also be replaced with white sugar, also in same quantity.
• For additional flavor and texture, you can add tiny bits of dark chocolate brownie into the ice cream when assembling it or as topping when serving.
• Homemade cherry coulis can be replaced with cherry pie filling or store bought cherry sauce.
• If you prefer chunky pieces of cherries in the ice cream, skip the step below which requires the cherries to be pureed and strained. Cook the cherries and add the cornstarch to thicken it.
• To make no churn black forest ice cream, prepare the cherry coulis as indicated in this recipe but replace the chocolate ice cream base in this recipe with my no churn chocolate ice cream recipe.

Here is the step by step process for making this delicious dessert.

Make the cherry coulis (cherry sauce)

Step 1: Wash, pat dry and pit the cherries. Add them into a saucepan along with the sugar, lemon juice and 2 tablespoons of water (image 1).

Step 2: Cook over low heat for approximately 10 minutes. Keep stirring and pressing the fruits to avoid the bottom from burning and to break them (image 2).

Step 3: Cool the cooked cherries and puree them in a food processor with 2 tablespoons of water. Strain (image 3) and discard the pulp. Return the strained cherry coulis into the pot.

Step 4: Mix the cornstarch with the remaining water until smooth and add to the puree (image 4). Stir quickly to avoid the cornstarch from turning lumpy. Continue cooking over low heat until the coulis thickens to your desired consistency.

Step 5: Turn off the heat and let the cherry coulis cool down to room temperature before pouring it into a clean container. Keep the coulis refrigerated (in an airtight container or covered in plastic wrap) until ready to use.

Prepare the chocolate ice cream base

Step 6: Place the chocolate in a heat-proof medium to large bowl. Add the heavy cream (image 5) and microwave or double boil until completely melted.

Step 7: Remove from heat and add the sugar and salt (stir until dissolved) followed by the milk and vanilla extract (image 6). Mix well.

Step 8: Cover and place the chocolate mixture in the fridge (not the freezer) to chill it completely (for at least 4 hours or overnight) (image 7).

Step 9: Pour the solution into the ice cream maker or ice cream churner and churn ice cream as per your ice cream machine manual or manufacturer's instructions (image 8).

Assemble the black forest ice cream

Step 10: Transfer one third of the churned chocolate ice cream into an ice cream tub or a loaf pan (any freezer safe container). Level it. Spoon one third of the cherry coulis onto the ice cream (image 9).

Step 11: Use a jam knife or a palette knife to cut through the cherry sauce on the ice cream in circular motion to create cherry coulis swirls like in a marble cake (image 10).

Step 12: Top with the next one third of the ice cream portion. Level it. Spoon another one third of the cherry sauce and form the swirls again.

Step 13: Add the last one third of the ice cream portion (the remaining ice cream) (image 11) and top it with the remaining cherry coulis. Again, form swirls in the black forest ice cream to complete the assembly (image 12). Place the ice cream in the freeze until it is completely frozen before serving.

Serving the ice cream

Scoop the black forest ice cream into a serving cup. If the ice cream is too hard, leave it at room temperature for about 2 to 3 minutes before scooping again.

Top the ice cream with chocolate shavings. Add more cherry coulis if you like and serve. You can also add tiny brownie bites or hot fudge sauce if you like.

💡Expert Tips

• Cherry coulis can be made in advance and kept chilled in the fridge until the ice cream is ready to be assembled.
• Ensure that the ice cream mixture is thoroughly chilled before churning. This will result in a smoother texture and creamier consistency.
• After churning, freeze the ice cream in an airtight container. Keep it covered or press a piece of parchment paper directly onto the surface of the ice cream to prevent ice crystals from forming.