Black Forest Ice Cream Sundaes

I love making homemade ice cream and this Black Forest Ice Cream is stellar. Ribbons of rich chocolate are mixed with cherry ice cream with chunks of roasted cherries. Absolutely fabulous!

Black Forest Ice Cream Sundaes from @creativculinary

So much ice cream and hopefully plenty of time! I had this crazy idea to make a banana split cake but as the day drew closer finding the time to make a cake and the three ice cream components was not going to happen. Still I wanted to make something special and these Black Forest Ice Cream Sundaes fit the bill.

I simply love chocolate and cherry together so how could I go wrong with Black Forest Ice Cream Sundaes; a rich ice cream simply loaded with fresh Bing cherries, Stracciatella (Italian pronunciation strattjaˈtella), topped with some more chocolate and finished with light as air whipped cream and a fresh cherry.

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And when I say loaded? None of that business we find with commercial ice cream, hunting for the good sections. This has cherries and chocolate EVERYWHERE!

Black Forest Ice Cream Sundaes from @creativculinary

Stracciatella you say; what the heck is that? Well, it’s just the most divine way of incorporating chocolate into ice cream EVER. I’m not a huge fan of chocolate chip ice cream. Those hard as a rock little nubs never seemed to do it for me.

But one day several years ago when I was perusing the counter of a local ice cream shop with my girls, I notice two ice creams of particular interest. Chocolate Gelato with Bourbon (OH YES!) and a perfectly gorgeous Vanilla Bean with ribbons of chocolate throughout called Vanilla Bean Stracciatella.

I was lucky the owner was the man behind the counter and he explained that the Vanilla Bean Stracciatella was made by churning Vanilla Bean gelato until done and then drizzling a stream of melted chocolate into it that hardens on contact with the cold ice cream and becomes the shards that are liberally scattered throughout.

Stracciatella literally translated from Italian is ‘shards’ or ‘rags’ and you have to admit that it’s an exotic name for ice cream. I seriously doubt I would have found the same appeal for Vanilla Bean Rags, right?

It not only looks divine but the fact is that the chocolate actually melts in your mouth; something I never found chocolate chips to do. I’m certainly using a bit of poetic license today as this is not Vanilla Bean or gelato but the shards are the same and I do this any time chocolate chips are called for in ice cream.

It’s not just about the chocolate though; I took a few minutes to roast the cherries and those minutes make all the difference in the world. The roasting intensifies the sweetness of the fruit and softens it a bit; they release some of their  juices that are then combined with the base resulting in a subtle cherry flavor in the ice cream too.

So good. The ONLY way to add cherries to ice cream if you ask me!

Combined together as they are in a Black Forest Cake and you’ve got my latest and newest favorite and we sure did love these Black Forest Sundaes. Cool, creamy ice cream and the punch of two of my favorite things; chocolate and cherry. Pretty perfect.

Black Forest Ice Cream Sundaes from @creativculinary

Know how much I love cherries? No? OK, to be fair I don’t wax poetic but I should. I love making my own maraschino cherries, cherry liqueur, cherry pies, cherry jam, cherry pastry, and more. My current business card has a background of this photo of a Cherry Crostata I made a few years ago.

Maybe it’s their short season, maybe it’s just simply their sweet, intense flavor, maybe I just love the color but whatever I just love them. So much so that I’m redoing my logo and yes it will have a cherry in it. What else do I love so much that I use for both foods and cocktails?

Well, nothing actually. I like limes…but it’s not the same LOVE I have for cherries! I pay for that love though; they can sometimes be the total pits! I don’t know if I could enjoy the results without this handy dandy little cherry pitting tool (affiliate link); it has made cherry pitting so much easier.

My favorite utensil to pit cherries.

They roll one at a time into a little station where you then plunge through them pushing the pit into a collection box and having the now pitted cherry roll into a waiting bowl; with a new cherry rolling into the ‘pitter’ area.

That being said, I watch them closely; no one wants to bite into a cherry pit but this contraption does a great job, making the effort so much quicker and I can get through a pound in minutes. Kids love to do it too!

By the way, I have the ice cream ready and just bought a new box of sugar cones. Who’s coming over?

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Black Forest Ice Cream Sundaes from @creativculinary

Black Forest Ice Cream Sundaes

An absolutely decadent ice cream with cherries and ribbons of chocolate throughout. One of my favorites!
5 average from less than 50 votes
Prep Time 30 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 40 minutes
Course Desserts, Ice Cream
Cuisine American
Servings 6 Servings
Calories 584 kcal


For the Roasted Cherries:

  • ¾ pound sweet cherries about 1 cup, pitted
  • 1 tablespoon granulated sugar

For the Ice Cream:

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup sugar
  • teaspoon salt
  • 1 tablespoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 tablespoon Kirsch optional

For the Stracciatella:

  • 2 ounces dark chocolate
  • 2 ounces milk chocolate
  • 2 tablespoons butter

For Sundaes:

  • Whipping Cream
  • Cherries for Garnish


To Roast the Cherries

  • Preheat oven to 450 degrees.
  • Toss cherries with 1 Tbsp of sugar. Roast in preheated oven for 10 minutes or until cherries have softened and start to release their juice.Remove cherries from the oven and allow to cool slightly; draining them to collect the juices; set the juice aside.
  • Chop the cherries into large pieces and refrigerate until cold.

To Make the Ice Cream

  • Whisk together the heavy cream, whole milk, salt, vanilla extract, almond extract, Kirsch and cherry juice. And 3/4 cup of sugar and whisk until sugar dissolves. Refrigerate at least 1 hour until the mixture is well chilled..
  • Freeze the ice cream according to your ice cream manufacturer's instructions. When the mixture has firmed up and looks ready, add in the cherries and let churn another minute or two until ice cream has thickened up again.

To Make the Stracciatella

  • Melt the chocolates and butter in a microwave on low power for 30 second increments, stirring in between sessions until melted and smooth.
  • Transfer to a pastry or Ziploc bag and seal; pressing out as much air as possible; keeping warm until ready to use. I just put the bag in to a glass of hot water to keep it warm.

To Finish the Ice Cream

  • When the ice cream has churned and the consistency is a bit firmer than soft serve, remove the chocolate mixture from the warm water and snip the tip of the bag about an eighth of an inch; no more than a quarter of an inch. Drizzle the chocolate into the ice cream as it is churning (save a bit for the top and for sundaes) and allow it to distribute throughout.
  • Transfer the mixture to a freezer safe container and drizzle with more of the chocolate sauce. Let freeze for at least 2 hours before serving; preferably overnight..

To Make the Sundae (optional)

  • Put two scoops of ice cream into a dish, top with a bit of the reserved chocolate sauce and finish with whipped cream and a cherry.


Nutrition Facts
Black Forest Ice Cream Sundaes
Serving Size
1 Serving
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Black Forest, cherry, chocolate, desserts, ice cream
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    1. I love it and I love that the neighbor kids love it too; we can zip through a couple of pounds of cherries in no time. I still always do a ‘pit’ check; nothing quite like cracking down on a cherry pit to have you dreading the dentist chair!

    1. Just like me! Thanks for stopping by; now off to the grocery to buy some more. Not kidding.

  1. Between the roasting of the cherries (genius!!) and drizzling chocolate in during the churn, I am making this over the holiday weekend. It looks FABULOUS! And my pitter broke last summer, so I’m in the market for a new one. Yours looks like a great workhorse for the cherry lover.

    1. Roasting them made such a big difference Susan; I’ll never use them in a frozen dessert again without doing that first. Softened them and brought out the flavor even more. I couldn’t stop eating them by hand!

  2. My absolute favorite flavors! Now if you had mentioned making these when we were talking about getting together for icecream making, I would have come over with bag and baggage and my workout gear. I LOVE this!

    1. Ice cream making is always fun…and this end result was one of my favorites of all time; just perfect.

  3. I really love the idea of the stracciatella, too…I can almost feel the bits melting on my tongue. Cherries are my favorite, so I can only imagine that this ice cream is even more amazing than it looks!

    1. Betting you would love it…I’ve always loved cherries and chocolate together but homemade in ice cream? Yep, it’s pretty divine!

  4. I would like this for breakfast, lunch and dinner too. Who needs to wait for dessert to enjoy your ice cream? Love, love, love this, Barb!

    1. Thanks so much Holly. Doggone it why aren’t you closer…what was I thinking moving so far because I would love to share!

    1. It is just that Mary Frances! This time of year I might cherry overload but I love them SO much!

    1. I’m greedy…I want a scoop of yours AND a scoop of mine! And I want that waffle bowl maker; isn’t that cool?

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