Black Forest Ice Cream

This Black Forest Ice Cream is a chocolate and vanilla swirl ice cream with cherries and chocolate bits. Made with a custard base, this chocolate cherry ice cream is cream and rich with the chocolate swirl tasting just like a fudgesicle.

What is Black Forest Ice Cream made of?

This version is made from one custard base, where half is whisked with melted chocolate to create half vanilla and half chocolate. There are then sour cherries or even better, bourbon bada bing cherries, and mini chocolate chips folded in.

Is Black Forest Alcoholic?

Traditionally yes, black forest cake usually has kirsch liquor in it. With this ice cream you can use either plain sour cherries from a jar to make it alcohol free or these Bourbon Bada Bing cherries that freeze a bit softer thanks to the alcohol.

How to make ice cream without ice cream maker?

This recipe is made with a classic custard base meaning that it isn’t a “no-churn” recipe. However, if you have some time, you can still get a similar effect to churned ice cream even without an ice cream maker! Once the custard is cooled, place the bowl in the freezer for 10-15 minute increments and use a hand mixer to beat the mixture for 30 seconds in between. If you are in the market for an ice cream maker, I have this Ice Cream Maker bowl from KitchenAid – it’s not the most amazing but it gets the job done for a more budget friendly option.

Tips for making Chocolate Vanilla Swirl Ice Cream

• When making a custard base, you need to be careful not to curdle the eggs. However, if you follow the method in the recipe below and continue to whisk during all of the steps – you shouldn’t have any problems!
• Place a damp cloth or rag under the bowl with the egg yolks and sugar so that it won’t spin while you whisk in the hot milk and cream.
• To create the swirled effect, both ice creams need to be soft. To achieve this, churn one ice cream and let it freeze – re-chill the ice cream maker and then churn the second ice cream. While the second flavor is churning take the first one out of the freezer to let it soften slightly. Whisk the defrosted flavor so that it is evenly smooth and spreadable. Then, when both are ready, scoop them one after another into the loaf pan and freeze to set.
• Alternatively you can have the ice cream in two layers. So, vanilla or chocolate on the bottom and then churn the chocolate and put it on top!

More Ice Cream Recipes to Try

• Spaghettieis
• Windbeutel Ice Cream Sandwiches
• Chocolate Hazelnut Ice Cream Sandwiches

Ingredients for Black Forest Ice Cream

• Egg Yolks: Egg yolks create the rich custard flavor – use large brown eggs from the store
• Sugar: Granulated sugar is mixed with the egg yolks to sweeten the ice cream base.
• Milk: Skim milk is half of the custard base for the ice cream.
• Heavy Cream: Heavy Cream or Heavy Whipping Cream can be used for this ice cream and it is the other half of the custard base.
• Vanilla Extract: Vanilla highlights the sweetness and flavor of the vanilla half of the ice cream.
• 60% Chocolate: Be sure to use a high quality chocolate bar rather than chocolate chips for the best texture and flavor.
• Sour Cherries or Bourbon soaked cherries: The key to making this a Black Forest Ice cream is the cherries. Either classic sour cherries from a jar in syrup or alcohol soaked cherries will work in this recipe.
• Mini Chocolate Chips: These are optional but I love adding mini chocolate chips into the vanilla half for a little extra chocolate and texture.

How to make a Homemade Ice Cream

Custard Base

• In one medium mixing bowl, place all 6 egg yolks. In a separate mixing bowl, melt the chocolate.
• Pour the milk and heavy cream into a heavy bottomed sauce pot and heat over medium heat until just about to simmer.
• Just before the milk and cream are hot, whisk the granulated sugar into the egg yolks until combined and smooth.
• Place the bowl with egg yolks and sugar on a damp rag, take the pot with hot cream and milk off the heat. Use a ladle to slowly add the milk and cream into the egg yolks while whisking constantly.
• Continue adding the hot milk and cream and keep whisking the egg yolks until about half of the milk and cream have been added. This is called tempering the eggs.
• Now we’re going to switch back. Slowly ladle the tempered eggs back into the remaining cream and milk while constantly whisking the milk and cream.
• Once all the tempered eggs have been added back in, return the pot to medium heat. Switch to a rubber spatula and stir the custard constantly while heating. Gently stir in a figure eight pattern and then around the edges of the pot.
• Continue cooking until the custard has thickened, all of the bubbles from the surface will have disappeared.
• Remove from the heat and ladle half of the hot custard through a sieve over the melted chocolate. Ladle the other half through a sieve into a new bowl.
• Whisk the chocolate into the custard until it is smooth and no chocolate bits remain.
• Cool both custards either in an ice bath (made with ice and water in a tray that the bowl is then set into) or cover the bowls and place them in the fridge until cold.

Churn and Assemble the Ice cream

• Follow the instructions of your ice cream maker to make the chocolate ice cream. Once the consistency of soft serve, transfer to a bowl and place in the freezer.
• Clean and refreeze the ice cream maker.
• Follow the instructions of your ice cream maker to make the vanilla ice cream. Once soft serve consistency, transfer back to the bowl it was in. Fold in the drained cherries and mini chocolate chips if using. Place the ice cream into the freezer briefly and remove the chocolate ice cream. Let it soften slightly and whisk so that it is all the same consistency.
• Line a loaf pan with parchment paper. Now that both ice creams are the same consistency use a scoop to scoop the vanilla and chocolate ice creams one after another into the pan. Swirl briefly together and place in the freezer to set for at least 4 hours or up to overnight.