Who says black cake only belongs on the holiday table? This no-churn Black Cake Ice Cream combines the rich, boozy flavors of fruits and chunks of Trinidad black cake with creamy homemade ice cream. It’s the Caribbean Christmas dessert remix you didn’t know you needed.

Black Cake Ice Cream scoops topped with red cherries in glass.

In Trinidad and Tobago, Christmas isn’t Christmas without black cake. Every family has their version, every table has at least one, and somebody always swears theirs is the best. It’s the cake that soaks up all the rum, all the fruits, and all the memories. If you haven’t tried making it yet, I’ve shared my Traditional Trinidad Black Cake recipe so you can bake along too.

And if you’re feeling adventurous, try my other spins like Dasheen Black Cake or Cassava Black Cake for even more Caribbean holiday twists.

What is black cake ice cream?

Inspired by the Caribbean holiday staple, this recipe captures the essence of black cake: rich fruits, warm spices, and a hint of rum, all folded into an easy no-churn ice cream base: no machine, no fuss, just a taste of Christmas in every scoop.

Table of Contents

How to make black cake ice cream

Ingredients (with notes)

Ingredients for Black Cake Ice Cream including heavy cream, condensed milk, black cake, fruit mix, and cherries.

Heavy cream – Whipped until fluffy, this gives the ice cream its creamy body.
Sweetened condensed milk – Adds sweetness and creates the smooth, no-churn texture.
Black cake fruit mix – Brings in the signature spiced, rum-soaked flavor of Caribbean black cake. We are using what we have on hand, ready for the season
Chunks of black cake – Your favourite black cake folded in for texture and that unmistakable holiday bite.

Equipment

A hand mixer and a loaf pan (or any freezer-safe container; I love my Tovolo). No ice cream maker needed.

Instructions

Whip the cream until stiff peaks form.

Heavy cream mixed to stiff peaks in a large metal bowl.

Fold in 3/4 of the condensed milk.

Mixing condensed milk with whipped cream for no-churn Black Cake Ice Cream base.

Swirl in the black cake fruit mix.

Spoonful of Black Cake Ice Cream mixture showing fruit bits in creamy base.

Taste if sweet enough. Add more condensed milk if desired.
Add in chopped cherries

Chopped red cherries folded into creamy Black Cake Ice Cream mixture.

Gently fold in the black cake chunks.
Transfer to a loaf pan (add more cake chunks if you want), cover, and freeze until set (about 6 hours or overnight).

Ice Cream in loaf pan topped with chunks of Trinidad black cake.

Tips for success

Use both chopped fruits and a little of the fruit syrup to get a good swirl throughout.
Fold in the cake pieces gently so they don’t break down.
Let the ice cream sit at room temperature for 2–3 minutes before scooping for the creamiest texture.

Serving ideas

Scoop straight from the pan for a festive holiday dessert. Or, if you really want to double down on tradition, serve it alongside a slice of black cake for the ultimate Christmas combo. That’s real sweetness, though.

Hand holding a glass of Ice Cream with Trinidad black cake slice in background.

Looking for more holiday-inspired frozen treats? Try my Ponche de Crème Ice Cream, or keep it classic with Rum and Raisin Ice Cream or Soursop ice cream.

Final Note

If you love black cake, you’ll love this frozen twist. Save this recipe for the holidays and let me know—would you try black cake in ice cream form?

Recipe