An ice cream terrine with berries and chocolate shards

Black forest ice cream cake

  • serves 10
  • Easy

Two classics collide to create a decadent ice cream terrine that’s surprisingly low effort and requires no oven cooking. This impressive make-ahead dessert uses shop-bought ice cream and is sure to wow guests


Make this decadent Black Forest ice cream cake, then check out our black forest gateau, black forest cheesecake and black forest pavlova. Also discover more of our impressive ice cream cake recipes

Recipe tip: Coconut oil is important in this dish to create the ‘snap’ needed in your chocolate. You can ditch it but prepare for wonky shards.



  • frozen cherries 500g
  • brandy 125ml
  • caster sugar 100g
  • dark chocolate 125g
  • coconut oil 25g
  • vanilla ice cream 800g
  • vegetable oil ¼ tsp, plus extra for the tin


  • Step 1

    Heat the cherries, brandy and sugar in a pan over a low-medium heat for 5 minutes, allowing the cherries to release some of their juices. Using a slotted spoon, transfer the cherries to a bowl, reserving any excess juice. Continue to simmer the liquid for 6-8 minutes or until reduced and thick enough to coat the back of a spoon. Remove from the heat and leave everything to cool completely. Roughly chop most of the cherries, leaving some whole to garnish.

  • Step 2

    Melt the chocolate and coconut oil in a heatproof bowl over a pan of gently simmering water. Stir occasionally and, when melted, remove from the heat and cool slightly. Spread over a tray lined with baking paper and smooth out until a just few millimetres thick. Transfer to the fridge to set for at least 15 minutes. Once firm, crack into shards that will fit into a loaf tin.

  • Step 3

    Bring the ice cream out the freezer for 10 minutes to soften slightly. Lightly oil the loaf tin and double line with baking paper. Add a quarter of the ice cream to the tin and, using the back of a spoon, gently smooth the surface until flat.

  • Step 4

    Cover the layer with a third of the chopped cherries, then a layer of the chocolate shards. Repeat twice more with the remaining ice cream, chopped cherries and chocolate (leave some of the prettiest shards to serve), finishing with a final layer of ice cream. Cover with a strip of baking paper and put in the freezer for 4-5 hours or until very firm.

  • Step 5

    Invert the ice cream loaf onto a serving plate and carefully remove the baking paper. Decorate with the chocolate shards and reserved cherries. Drizzle with the cherry sauce and serve immediately.

Try our best ever cherry recipes

A wooden table topped with plates of chocolate fondant with a dark red cherry syrup

Nutritional Information

  • Kcals 343
  • Fat 14g
  • Saturates 9.1g
  • Carbs 42.4g
  • Sugars 41.5g
  • Fibre 2.2g
  • Protein 3.9g
  • Salt 0.1g