Black forest is one of those classic flavor combos that never really goes out of style. Rich chocolate, sweet cherries, and soft brownie bits all in one bite.

Today I want to show you how to turn that idea into a creamy dairy free ice cream. It has all the flavors you love, just without any milk or cream.

The base is made with coconut cream and oat milk, so it stays smooth and rich even after freezing. You honestly won’t miss the regular stuff.

I layered in a homemade cherry sauce and little cubes of brownie to give every scoop something extra. It feels like a real treat.

If you like chocolate and cherries together, this one is worth making at home.

Why This Recipe Is a Keeper

Deep Chocolate Flavor – Cocoa and dairy-free chocolate create a smooth, rich taste that feels truly indulgent.

Bright Cherry Swirls – Tangy cherry sauce cuts through the rich base, adding fresh fruit flavor to every scoop.

Brownie-Filled Texture – Soft dairy-free brownie pieces add satisfying bites throughout the creamy ice cream.

Velvety Consistency – Coconut cream, cornstarch, and corn syrup help create a smooth texture that scoops beautifully.

Here’s What You’ll Need

For the Chocolate Ice Cream

2 cups Full Fat Coconut Cream
1 cup Unsweetened Oat Milk
3/4 cup Granulated Sugar
1/4 cup Unsweetened Cocoa Powder
1/4 cup Corn Syrup
2 tbsp Cornstarch
4 oz Dairy Free Dark Chocolate, Finely Chopped
1 tsp Vanilla Extract
1/2 tsp Fine Sea Salt

For the Cherry Sauce

2 cups Pitted Dark Cherries, Fresh Or Frozen
1/4 cup Granulated Sugar
1 tbsp Fresh Lemon Juice
1 tsp Cornstarch

For the Brownie Pieces

1 cup Dairy Free Brownie, Cut Into Small Cubes

How to Make It

Step 1

Combine the cherries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat for 8 minutes, stirring often, until the cherries are saucy and thickened.

Step 2

Whisk the coconut cream, oat milk, sugar, cocoa powder, corn syrup, cornstarch, and sea salt in a separate saucepan until smooth.

Step 3

Cook the chocolate base over medium heat for 5 to 7 minutes, whisking constantly, until slightly thickened.

Step 4

Remove the base from the heat and stir in the chopped dairy free chocolate and vanilla extract until smooth.

Step 5

Refrigerate the chocolate base and cherry sauce separately for at least 4 hours, until completely cold.

Step 6

Churn the chocolate base in an ice cream maker until thick and softly frozen.

Step 7

Layer the churned ice cream with the cherry sauce and brownie pieces in a freezer-safe container.

Step 8

Cover the ice cream with parchment paper and freeze for 4 hours, or until firm enough to scoop.

Recipe Tips

Use The Right Coconut Cream

Choose canned, full fat coconut cream rather than coconut milk from a carton. A thick coconut cream gives the ice cream a smoother texture and keeps it from becoming too icy.

If the cream has separated in the can, stir it until the liquid and solid parts are evenly combined before measuring. Do not use sweetened cream of coconut because it contains extra sugar.

Whisk The Base While Cold

Combine the cornstarch, cocoa powder, and sugar before adding the coconut cream and oat milk. This helps the cornstarch and cocoa spread evenly instead of forming small lumps.

Whisk everything thoroughly while the ingredients are still cold. Make sure to reach the edges of the saucepan, where dry cocoa and cornstarch can collect.

Watch The Base As It Thickens

Cook the chocolate base only until it lightly coats the back of a spoon. It should look a little thicker than chocolate milk, since it will thicken more as it cools.

Keep the heat at medium and whisk constantly, especially along the bottom of the saucepan. If the base starts bubbling quickly, lower the heat so the coconut cream stays smooth.

Add the finely chopped dark chocolate after taking the saucepan off the heat. The remaining warmth will melt it gently and create a smoother base.

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