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
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
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!
Video
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