This black forest ice cream is rich, decadent, and full of fresh cherries and chocolate cookie crumbs. Make this vegan ice cream for an extra special dessert for your next birthday party.
If you have nut allergies in you family, you know that one of the most frustrating things is trying to find safe ice cream. Most ice cream parlors are off-limits, since the risk of cross contamination from flavors that contain nuts, or nut toppings is just too high.
If you’re skipping the ice cream parlor, you might be missing “fun” ice cream flavors, like cookie dough, or brownie batter, or black forest.
It’s easy to make your own ice cream at home. If you are also avoiding dairy, full fat coconut milk is an amazing substitute that will result in rich, creamy, delicious allergy friendly ice cream.
This gluten free and vegan black forest ice cream starts with coconut milk, cocoa powder, and maple syrup for a creamy chocolate base. Fresh sweet cherries and gluten free chocolate cookie crumbs mixed with vegan buttery spread add flavor and texture to make a delicious, summery treat!
Ingredient Notes
- Dairy Free Milk – Full fat coconut milk that comes in a can is the best choice for this recipe. The creaminess from coconut milk is the perfect base for this dairy free ice cream. A different milk like flax milk or rice milk will not work well in this recipe.
- Sweetener – I used maple syrup, but you could also use honey or agave syrup if you prefer.
- Cookie Crumbs – I made chocolate cookie crumbs with Enjoy Life Crunchy Chocolate Cookies. You could use any gluten free cookie that works for your dietary needs.
Special Equipment
This recipe needs to be churned in an ice cream maker. I have a Cuisinart countertop ice cream maker, and it works very well.
You don’t need to use any salt or ice, it just has a bowl that you store in your freezer. When you’re ready to make ice cream, take the bowl out and put it on the base, add the ingredients, and turn it on! So easy, and such a fun way to make dessert during the summer months.
If you’d like to make a no-churn ice cream recipe, try this easy cherry chocolate nice cream.
Storage
You can store this ice cream in the freezer if you aren’t going to eat it in one sitting. When you are ready to serve it again, you will need to allow time for thawing, as it will be very hard when frozen solid.
This should stay fresh in the freezer for up to 2 months.
More Ice Cream Recipes
Disclosure: This post contains affiliate links.
Recipe
Gluten Free and Vegan Black Forest Ice Cream.
Ingredients
- 28 ounces full fat coconut milk
- ½ cup maple syrup
- ½ cup unsweetened cocoa powder
- 1 ½ cups sweet cherries pitted and sliced in half
- 8 gluten free chocolate cookies I used Enjoy Life Crunchy Double Chocolate Cookies
- 2 Tablespoons vegan buttery spread melted
Instructions
- Put the coconut milk, maple syrup, and cocoa powder into a bowl and mix together.
- Pour into the bowl of an ice cream maker and follow the manufacturer’s instructions.
- While the ice cream churns, place the chocolate cookies in a ziploc bag and crush them with a rolling pin. Take about ¼ cup of the crumbs and set them aside. Mix the rest of the crumbs with the melted vegan buttery spread and set aside.
- Once the ice cream is done churning, mix in the cherries and the buttery cookie crumbs. Stir gently to combine.
- Serve the ice cream immediately, and garnish with the remaining cookie crumbs or more cherries. If you are freezing the leftover ice cream, you will need to thaw it for about 15-20 minutes before serving.
- Open the coconut milk cans and discard any excess water. Some brands have more water than others – you just don't want the coconut milk to be too runny.
CAROL
DELICIOUS!!!!!!!!!!!
Jaye
This was great. We don’t have an ice cream maker, so I made the base, froze it overnight, then chopped it into cubes and put it through the food processor to get it soft and creamy textured, then I added in the add-ins. I ate way too much of it, but hey you gotta allow indulgences sometimes!
Kelly Roenicke
Thanks for letting me know you enjoyed it! I’m glad to hear that it worked without an ice cream maker! :)
Jessica
This was great, we made is for dessert tonight. My son detests most thing coconut and he loved it. Thanks! (I omitted the addition of the vegan buttery spread).
Kelly Roenicke
So glad to hear it was a hit! Thanks for letting me know!
Estella
Thanks for you kindness & all the wonderful recipes & ideas you share!
Mary W
this looks so yummy! We have that ice cream maker and have enjoyed it so much. I have yet to make a safe ice cream for my son though. Definitely going to try this.
Lisa
This sounds soooo good! I’ve gotta give it a try!!
Kathy S
I didn’t see a widget to enter the giveaway. :( Am I looking in the wrong place? Or did I miss it?
Kathy S
I found it! It just took a second to come up :)
Nicki
This looks so delicious! I have never made my own ice cream, but with all the different food allergies, I will have to if we want yummy ice cream this summer!
Do you think honey can be substituted for the maple syrup? We have sulfite sensitivity in the family, and maple syrup is a no go.