Go Back
Black Forest Ice Cream

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!

Rate this Recipe

5 from 1 vote
Print Pin Rate this Recipe
Prep: 1 hour
Freezing time: 6 hours
Total: 7 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:

Sundae toppings:

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!

Video