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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!
Prep Time 30 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 40 minutes
Calories 421kcal
Author Barb


For the Roasted Cherries:

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

For the Ice Cream:

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup sugar
  • teaspoon salt
  • 1 Tbsp Vanilla Extract
  • ¼ tsp Almond Extract
  • 1 Tbsp Kirsch optional

For the Stracciatella:

  • 2 ounces dark chocolate
  • 2 ounces milk chocolate
  • 2 Tbsp 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, Kirsh 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.


Serving: 1grams | Calories: 421kcal | Carbohydrates: 33g | Protein: 4g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 92mg | Fiber: 1g | Sugar: 31g