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    Decorated Treats » Recipes » Chocolate Treats

    Black Forest Ice Cream with Homemade Cherry Coulis

    Published: Feb 24, 2023 · Modified: Apr 14, 2023 by Priya Maha

    Jump to Recipe

    This black forest ice cream recipe makes a perfectly indulging dessert with a delightful combination of rich and creamy chocolate ice cream with luscious homemade cherry coulis filling and decadent dark chocolate topping. Perfect for any occasion, this frosty delight is a churned ice cream recipe and includes variations for no churn ice cream too.

    A white ramekin with chocolate ice cream scoops in it.

    To make this black forest ice cream (you can also call it chocolate cherry ice cream), the chocolate ice cream base is prepared separately. It is then assembled into a black forest ice cream by alternating it with layers of swirled cherry coulis, similar to alternating cherries and cream in between layers of chocolate sponge cake in a classic black forest cake. The shaved chocolate is added to the ice cream as a topping right before serving. If you prefer, you can serve the ice cream with fresh cherries or more cherry coulis topping.

    Jump to:
    • ❤️Why you will love this recipe
    • 📋Ingredients
    • 🧾Substitution and Variations
    • 👩‍🍳How to Make
    • 💡Expert Tips
    • 💭FAQs
    • ❤️More Recipes You Will Love
    • 📖Recipe

    ❤️Why you will love this recipe

    • 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.

    📋Ingredients

    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.

    This recipe has not been tested with other substitutions or variations. If you do try, please let me know in the comments section below!

    👩‍🍳How to Make

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

    Make the cherry coulis (cherry sauce)

    Pitted and halved cherries in a saucepan and using a spoon to stir cherries in a pan.

    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).

    Note: You can pit the cherries by cutting them into half all around the seed and then twisting both sides of the fruit to separate the 2 sections. Use a small knife or spoon to scoop the seed from the fruit section it is attached to.

    Pressing pureed cherries in a strainer and adding white liquid into a pan of red sauce.

    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.

    Note: Processing the cooked cherries will make it easier to strain and squeeze the sauce.

    When straining, scrape the bottom of the strainer constantly. Much of the thick cherry extract will be sticking to the strainer.

    Prepare the chocolate ice cream base

    Pouring milk into a bowl of chocolate and a red spoon with vanilla extract being held over a bowl of liquid chocolate.

    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.

    Note:

    • Chop the chocolate into small pieces. If you are using chocolate chips or buttons, there is no need to chop them further.
    • If you do not have a microwave or a double boiler, here’s how you can double boil your chocolate with the pans you have at home.
    • If you are using the microwave, heat the chocolate in 10 to 20 seconds intervals. Mix the chocolate to see if it has fully melted.
    • If you are using the double boiling method, stir the chocolate and cream to expedite the melting process.
    • When dissolving the sugar and salt, if you do not feel anything grainy at the bottom of your bowl or jug as you stir, they are dissolved.
    A bowl of chocolate solution and chocolate ice cream being churned in an ice cream machine.

    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

    A rectangle tin with a layer of chocolate ice cream and cherry sauce on top and swirling cherry sauce into chocolate icing with a spatula.

    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.

    A rectangle tin of chocolate ice cream and using a spoon to swirl cherry sauce onto chocolate ice cream.

    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.

    Top view of a white bowl with black forest ice cream.

    💡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.

    💭FAQs

    Cherry coulis vs cherry sauce

    Cherry coulis is simply cherries cooked in sugar and lemon juice and then pureed to a smooth sauce. It is also often referred to as cherry sauce.

    Can I make the coulis without pureeing the cherries?

    Yes, you can. However, it will no longer be called coulis (pureed fruit sauce). Instead, it will be called a cherry compote (cherry sauce with fruit chunks).

    Both coulis and compote will work for this ice cream, and it is a matter of personal preference.

    What is black forest ice cream made of?

    Black forest ice cream is typically made in the same flavors as the black forest cake. It is primarily creamy (whipped cream) and chocolate flavored, and filled with cherry coulis (sauce) that is infused with kirsch (for an alcohol based option).

    The black forest ice cream recipe on this page is made without the kirsch to accommodate for children and those who do not consume alcohol.

    Can I add the cherry sauce into the chocolate ice cream while churning it?

    If you add the cherry coulis into the ice cream while churning, it will blend into the chocolate ice cream and you will not be able to see the cherry sauce swirls.

    For this black forest ice cream, it is better to add the cherry sauce into the ice cream in swirls after churning so that you get to taste the sauce as you enjoy the ice cream.

    Can I adjust the amount of cherry coulis in the recipe?

    Yes, you certainly can.
    You can make more coulis and add more to your ice cream if you like, or you can even reduce it.

    And if you prefer, you can add half of the cherry coulis into the ice cream as you assemble it, and keep the other half for the topping.

    Can I adjust the ratio of milk and cream in the recipe?

    This ice cream is best made with a higher ratio of cream to milk and the milk should be full fat. This will make you a rich and creamy ice cream.

    You can adjust the ratio if you like, but that will also change the creaminess of your ice cream.

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    Do you like this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐rating in the recipe card below and consider a review further down this page. I would love to hear from you. Thank you!

    📖Recipe

    Top view of a white bowl with black forest ice cream.

    Black Forest Ice Cream with Cherry Coulis

    This easy black forest ice cream recipe makes a rich and creamy chocolate ice cream filled generously with swirls of homemade cherry sauce.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Churning & Freezing Time: 10 hours hours
    Total Time: 10 hours hours 20 minutes minutes
    Yield: 1 quartz
    Author: Priya Maha
    Prevent your screen from going dark
    Metric - US Customary

    For best results, use the metrics measurements. US customary measurements have not been tested and are only meant for guide.

    Ingredients

    Cherry Coulis

    • 175 g fresh cherries (approximately 1 cup)
    • 1 teaspoon lemon juice
    • 20 g sugar
    • 5 tablespoon water
    • ½ tablespoon corn starch

    Ice Cream Base

    • 150 ml full fat milk
    • 275 ml heavy cream (at least 35% fat)
    • 50 g sugar
    • 75 g dark chocolate
    • ¾ teaspoon vanilla extract
    • a pinch salt

    Topping

    • chocolate shavings (or chopped chocolate)
    Metric - US Customary

    Instructions

    Making the cherry coulis

    • Wash and pat the cherries dry. Remove the stems and pit them (see Note 1).
    • Add the sugar, lemon juice and 2 tablespoons of water.
    • Turn on the heat to low and cook the cherries until the cherries turn soft. Keep stirring the fruits constantly to avoid the bottom from burning. As you stir, try breaking them with the spoon. This should take about 10 minutes, depending on the heat you use. If the mixture turns too dry and the cherries are still not soft, you can more water and continue to cook them until the cherries are soft.
    • Let the cooked cherries cool down and then add them into a blender. Add two and half tablespoons of water and process them for about 10 to 15 seconds (see Note 2).
    • Pour the blended cherries puree into a strainer.
    • Use the back of a spoon to press out as much extract and sauce as possible from the cooked fruits, leaving on the skin pulp behind. Discard the pulp. (see Note 3).
    • Return the strained cherry coulis into the pot.
    • In a small plate, mix the cornstarch with the remaining half tablespoon of water. Make sure it is smooth and there are no lumps of the cornstarch.
    • Add the cornstarch mix into the coulis.
    • Turn on the heat and stir the cornstarch quickly to ensure the cornstarch does not cook into gooey lumps in the cherry coulis.
    • Continue cooking over low heat until the coulis thickens to your desired consistency.
    • Turn off the heat and the the cherry coulis cool down to room temperature before pouring it into a clean container. Keep the coulis refrigerated until ready to use.

    Making the ice cream base

    • Chop the chocolate into small pieces (see Note 4). Place the chocolate in a heat-proof bowl.
    • Add the heavy whipping cream into the chocolate.
    • Melt the chocolate and cream in a microwave or in a double boiler (see Note 5). Stir the chocolate and cream to expedite the melting.
    • Once the chocolate is completely melted, remove it from heat (or the microwave). Add the sugar and salt and stir until both are dissolved (see Note 6).
    • Measure milk into the melted chocolate.
    • Add vanilla essence and mix well.

    Churning the ice cream

    • Cover and place the ice cream base prepared above in the fridge (not the freezer) to chill it completely. You can even leave it overnight. When completely chilled, pour the solution into the ice cream maker and churn it as per your ice cream machine manual.
    • At the end of the churning process, your homemade ice cream should be well formed, smooth and creamy.

    Assembling the black forest ice cream

    • Transfer one third of the black forest ice cream base into an ice cream tub.
    • Spoon one third of the cherry coulis onto the ice cream.
    • 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.
    • Top with second layer of ice cream (another one third of the ice cream). Repeat with another one third of the cherry sauce and form the swirls again.
    • Spoon the remaining one third of the ice cream and top it with the remaining cherry coulis.
    • Again, form swirls on the black forest ice cream to complete the assembly. Place the ice cream in the freezer 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.

    Notes

    1. You can pit the cherries by cutting them into half all round the seed and then twisting both sides of the fruit to separate the 2 sections. Use a small knife or spoon to remove the seed from the fruit section it is attached to. Add the halved and pitted cherries into a small pot.
    2. Processing the cherries will make it easier to strain and squeeze the sauce out of the cooked cherries.
    3. Make sure to scrape the bottom of the strainer constantly as you press the fruits with the back of your spoon. Much of the thick cherry extract will be sticking to the strainer.
    4. If you are using chocolate chips or buttons, there is no need to chop them further.
    5. If you do not have a microwave or a double boiler, here’s how you can double boil your chocolate with the pans you have at home. If using the microwave, heat the chocolate in 10 to 20 seconds intervals. Mix the chocolate to see if it has fully melted. If using the double boiling method, stir the chocolate and cream to expedite the melting process.
    6. If you do not feel anything grainy at the bottom of your bowl or jug as you stir, that is an indication that the sugar and salt are dissolved.
    7. 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.

    Nutrition

    Calories: 1875.2kcal | Carbohydrates: 148.8g | Protein: 20.6g | Fat: 137.4g | Saturated Fat: 85g | Polyunsaturated Fat: 5.5g | Monounsaturated Fat: 35.9g | Trans Fat: 0.02g | Cholesterol: 333.4mg | Sodium: 153.3mg | Potassium: 1430.6mg | Fiber: 11.9g | Sugar: 126.3g | Vitamin A: 4458.8IU | Vitamin C: 15.8mg | Calcium: 454mg | Iron: 9.9mg
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    Black forest ice cream in a white bowl.

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