Black Cake Ice Cream (No-Churn)

Who says black cake only belongs on the holiday table? This no-churn Black Cake Ice Cream takes the rum-soaked fruit mixture used for Trinidad black cake and folds it into a creamy homemade ice cream, with chunks of black cake added for extra texture. It’s a fun Caribbean Christmas remix for when you want those black cake flavors in something a little different.

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?

My black cake ice cream takes the flavors of Trinidad black cake and turns them into an easy no-churn dessert. I use the same rum-soaked fruit mixture used to make black cake, then fold in chopped maraschino cherries and pieces of baked black cake for extra texture.

No machine needed for this one either. Just mix, freeze, and you have another way to enjoy those black cake flavors without making another cake.

It’s also another way I like to use extra soaked fruits around Christmas. If you have more left after making your black cake, you can also use them in my black cake cinnamon rolls, where I work the fruits into both the dough and the filling.

How to make black cake ice cream

Ingredients (with notes)

• Heavy cream – Whipped to stiff peaks, this creates the creamy base for the no-churn ice cream.
• Sweetened condensed milk – Sweetens the ice cream and helps create a smooth texture. Start with less and add more to taste since the fruits, cherries, and cake also add sweetness.
• Black cake fruit mix – The rum-soaked fruit mixture used to make Trinidad black cake. When measuring, I include a little of the soaking liquid along with the fruits for more of that black cake flavor.
• Maraschino cherries – Chopped and folded through the ice cream for extra pops of fruit and sweetness.
• Black cake – Chopped pieces of baked black cake are folded in and added on top for extra texture.

Equipment

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

Instructions

1. Whip the cream. Beat the heavy cream until stiff peaks form.

2. Add the condensed milk. Gently fold in about 3/4 of the condensed milk.

3. Add the fruits. Fold in the black cake fruit mix, including a little of the soaking liquid, along with the chopped maraschino cherries.

4. Check the sweetness. Taste the mixture and fold in more condensed milk if needed.
5. Add the black cake. Gently fold in half of the chopped black cake.
6. Transfer and top. Spoon the mixture into a freezer-safe container and scatter the remaining black cake pieces over the top.

7. Freeze. Cover and freeze for at least 5 hours, or until firm enough to scoop.

Tips for success

• Don’t add all the condensed milk at once. Start with about 3/4 of the can, then taste after adding the fruits and cherries. The mix-ins already bring plenty of sweetness, so you may not need the whole can.
• Include a little of the soaking liquid. When measuring the black cake fruit mix, let a little of that boozy liquid come along with the fruit to help carry the flavor throughout the ice cream.
• Fold the cake in gently. The black cake pieces are there for texture, so you don’t want to break them down completely while mixing.
• Give it a few minutes before scooping. Let the ice cream sit at room temperature for 2–3 minutes if it’s too firm straight from the freezer.

Storage and make ahead

Keep the black cake ice cream covered tightly in a freezer-safe container to help protect it from freezer burn and ice crystals. For the best texture, I like to keep the container covered whenever it goes back into the freezer.

This is also an easy dessert to make ahead for Christmas. Prepare it the day before you plan to serve it so it has plenty of time to freeze completely, then let it sit at room temperature for a few minutes before scooping if needed.

Serving ideas

Scoop it straight from the container for an easy Christmas dessert. Or, if you really want to double down on the black cake, serve it alongside a slice of the real thing. That’s real sweetness, though.

For more Caribbean-inspired frozen treats, try my Rum and Raisin Ice Cream, or Soursop Ice Cream.

Frequently asked questions

If you have some extra black cake fruits this Christmas, give this ice cream a try and let me know what you think. Leave me a comment below or tag me on social so I can see how yours turned out!

Recipe