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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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!
