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Home » Desserts » Gluten Free and Vegan Black Forest Ice Cream.

Gluten Free and Vegan Black Forest Ice Cream.

May 18, 2017 · Modified: Aug 3, 2022 by Kelly Roenicke · 11 Comments

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Extra creamy and delicious vegan black forest ice cream is a perfect summer dessert!

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.

scoop of black forest ice cream in a striped ice cream cup

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!

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  • Ingredient Notes
  • Special Equipment
  • Storage
  • More Ice Cream Recipes
  • Recipe
ice cream scoop in a dish of black forest ice cream

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.

chocolate ice cream with a cherry on top in a paper cup

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

  • Dairy Free Chocolate Chip Ice Cream
  • Mini Ice Cream Pies
  • Dairy Free Cookies and Cream Ice Cream

Disclosure: This post contains affiliate links.

Recipe

vegan black forest ice cream
5 from 6 votes
Print

Gluten Free and Vegan Black Forest Ice Cream.

Creamy and chocolatey, this gluten free and vegan black forest ice cream is sure to be a crowd pleaser!

Cuisine Dairy Free, gluten free, vegan.
Keyword rich
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Calories 364 kcal
Author Kelly Roenicke

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
US Customary – Metric

Instructions

  1. Put the coconut milk, maple syrup, and cocoa powder into a bowl and mix together. 

  2. Pour into the bowl of an ice cream maker and follow the manufacturer’s instructions. 

  3. 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. 

  4. Once the ice cream is done churning, mix in the cherries and the buttery cookie crumbs. Stir gently to combine. 

  5. 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. 

  6. 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.

Recipe Notes

Store leftover ice cream in an airtight container in the freezer. If you refreeze this ice cream, you will need to allow it to thaw for a bit before scooping.

Nutrition Facts
Gluten Free and Vegan Black Forest Ice Cream.
Amount per Serving
Calories
364
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
22
g
138
%
Trans Fat
 
1
g
Sodium
 
83
mg
4
%
Potassium
 
404
mg
12
%
Carbohydrates
 
32
g
11
%
Fiber
 
3
g
13
%
Sugar
 
20
g
22
%
Protein
 
4
g
8
%
Vitamin A
 
150
IU
3
%
Vitamin C
 
3
mg
4
%
Calcium
 
60
mg
6
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

Related

« My Mom.
Chicken Meatballs with Zoodles (Gluten and Egg Free). »

Filed Under: Dairy Free, Desserts, food, Gluten Free, Nut Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Nightshade Free, Onion Free, Peanut Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. CAROL

    July 12, 2022 at 10:53 am

    5 stars
    DELICIOUS!!!!!!!!!!!

    Reply
  2. Jaye

    February 12, 2022 at 11:47 pm

    5 stars
    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!

    Reply
    • Kelly Roenicke

      February 19, 2022 at 8:44 pm

      Thanks for letting me know you enjoyed it! I’m glad to hear that it worked without an ice cream maker! :)

      Reply
  3. Jessica

    June 04, 2017 at 10:28 pm

    5 stars
    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).

    Reply
    • Kelly Roenicke

      June 09, 2017 at 10:17 am

      So glad to hear it was a hit! Thanks for letting me know!

      Reply
  4. Estella

    May 24, 2017 at 3:51 am

    Thanks for you kindness & all the wonderful recipes & ideas you share!

    Reply
  5. Mary W

    May 22, 2017 at 6:15 pm

    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.

    Reply
  6. Lisa

    May 21, 2017 at 6:45 pm

    5 stars
    This sounds soooo good! I’ve gotta give it a try!!

    Reply
  7. Kathy S

    May 21, 2017 at 5:24 pm

    5 stars
    I didn’t see a widget to enter the giveaway. :( Am I looking in the wrong place? Or did I miss it?

    Reply
    • Kathy S

      May 21, 2017 at 5:32 pm

      5 stars
      I found it! It just took a second to come up :)

      Reply
  8. Nicki

    May 19, 2017 at 11:23 am

    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.

    Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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