Black Forest Ice Cream Sundae

Grab a spoon and dig into this incredible Black Forest Ice Cream Sundae! The easy no-churn vanilla ice cream is swirled with a sour cherry compote and dark chocolate chunks. Scoop the ice cream into sundae bowls, drizzle over the cherry sauce and add brownie chunks for an irresistible dessert!

Ingredients To Make Black Forest Ice Cream

To make this no-churn ice cream recipe, you will need these ingredients:

• Double cream: Essential for providing a rich and creamy texture. It is whipped to stiff peaks to incorporate air and give the ice cream its light, airy structure.
• Condensed milk: Sweetens the ice cream and helps to prevent ice crystals from forming, ensuring a smooth texture.
• Vanilla extract: Adds a delicate sweet flavor.
• Salt: A small pinch helps to enhance the flavors.
• Dark chocolate: Chopped dark chocolate is folded throughout the base ice cream to bring the chocolate flavor found in black forest desserts.
• Sour cherry compote: This homemade cherry compote recipe couldn’t be easier. Bring cherries, cornflour, water, cherry liqueur (optional) and Whittard Sour Cherry Instant Tea to a simmer until thick and bubbling. You can swap the Whittard Instant Tea for granulated sugar if needed. The compote won’t have that delicious sour cherry flavor, but it will still work perfectly in this ice cream.

Ice Cream Sundae Toppings

Creating an ice cream sundae is such a fun and enjoyable experience! Choose your fanciest bowl, sundae glass or dish and fill it with 3-4 scoops of ice cream, then add your favourite toppings to make the perfect sundae. This black forest ice cream pairs particularly well with these toppings:

• Sour cherry sauce: My homemade recipe takes less than 5 minutes and only uses 3 ingredients; water, cornflour and Whittard Sour Cherry Instant Tea. It tastes soooo much better than shop-bought sauce!
• Brownie chunks: Use my fudgy brownie recipe to make a half-batch of brownies (simply half the ingredients and bake in a loaf tin instead). Then chop the brownies up into small chunks and add to the sundae.
• Cherries: Place a cherry on top for the finishing touch! Morello cherries have a natural sourness and would be ideal for this black forest ice cream sundae.

How To Store This Black Forest Ice Cream

Proper storage is key to maintaining the flavor and texture of this ice cream. Store it in an airtight container (preferably with a lid) or Tupperware, then lay a piece of clingfilm directly on the surface of the ice cream before sealing the container. This extra layer helps prevent air from reaching the ice cream and causing freezer burn. Keep stored in the coldest part of your freezer – in a drawer towards the back is a perfect spot.

Black Forest Ice Cream Sundae

Grab a spoon and dig into this incredible Black Forest Ice Cream Sundae! The easy no-churn vanilla ice cream is swirled with a sour cherry compote and dark chocolate chunks. Scoop the ice cream into sundae bowls, drizzle over the cherry sauce and add brownie chunks for an irresistible dessert!

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Prep: 1 hour hour

Freezing time: 6 hours hours

Total: 7 hours hours

Ingredients

For the sour cherry compote:

• 1  tablespoon Cornflour
• 50 millilitres Water
• 1 tablespoon Cherry liqueur e.g. Kirsch optional
• 300 grams Cherries (fresh or frozen) halved with the stones removed
• 80 grams Whittard Sour Cherry Instant Tea or swap for 80g granulated sugar

For the black forest ice cream:

• 600 ml Double cream
• 397 grams (1 can) Condensed milk
• 2 teaspoons Vanilla extract
• Pinch Salt
• 150 grams Dark chocolate finely chopped

For the sour cherry sauce:

• 100 millilitres Water
• 1 tablespoon Cornflour
• 50 grams Whittard Sour Cherry Instant Tea

Sundae toppings:

• Brownie chunks
• Fresh cherries

Metric – US Customary

Instructions

Start by making the sour cherry compote:

• Combine the water, cornflour and cherry liqueur in a medium-sized saucepan and place over low heat. Stir until the cornflour dissolves and no lumps remain.
• Stir in the cherries and Whittard Sour Cherry Tea (or granulated sugar).
• Turn the heat up to medium and bring the mixture to a simmer while stirring frequently.
  
• Once the compote is thick and bubbling, remove from the heat and pour into a bowl. Place in the fridge to cool completely.

To make vanilla ice cream:

• Measure the double cream, condensed milk, vanilla extract and salt into a large mixing bowl.
• Whisk on medium-high speed until the mixture is thick and reaches stiff peaks (5-6 minutes).
• Fold in the chopped dark chocolate.
  

Layer and freeze the ice cream:

• Spread half of the ice cream in a baking tin or container and spoon over half of the cherry compote. Repeat with the remaining ice cream and compote.
• Use a skewer to swirl the layers together. Freeze for at least 6 hours or overnight for best results.
  

To make the sour cherry sauce:

• Combine the water and cornflour in a small saucepan and place over low heat. Stir until the cornflour dissolves and no lumps remain.
• Add the Whittard Sour Cherry Tea and turn the heat up to medium. Stir continuously until the sugar dissolves and the sauce thickens. It should be a pouring consistency but still coat the back of a spoon. Pour into a jug and set aside to cool.

Build the ice cream sundaes:

• Take the ice cream out of the freezer and leave it to soften at room temperature for 10-15 minutes.
• Add 3-4 scoops into a sundae glass or bowl. Drizzle over some cherry sauce and add a few brownie chunks and cherries. Grab a spoon and dig in!
  

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