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–+ servings
Black Cake Ice Cream scoops topped with red cherries in glass

Black Cake Ice Cream

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A no-churn holiday ice cream that takes the rich, boozy fruits and chunks of Trinidad black cake and swirls them into a creamy homemade base. It’s Christmas in every scoop; no ice cream maker needed.
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Prep Time 20 minutes
Cook Time 0 minutes
Freezing Time 4 hours
Total Time 4 hours 20 minutes
Servings: 12 people
Course: Dessert
Cuisine: Caribbean Influenced
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups heavy creme
  • 3/4 - 1 can condensed milk 14 oz
  • 1/2 cup black cake mixed fruits
  • 1/3 cup chopped maraschino cherries Approximately 9 whole cherries
  • 1/4 cup chopped black cake

Equipment

Method
 

  1. Whip heavy cream, until stiff peaks are formed.
  2. Fold in 3/4 of the condensed milk.
  3. Add in the fruits mix and chopped cherries.
  4. Taste for sweetness.
  5. Fold in additional condensed milk if needed.
  6. Add in half the chopped cake.
  7. Transfer mixture to ice cream container.
  8. Add the remaining chopped cake to the top.
  9. Freeze for aleast 5 hours.

Nutrition

Calories: 320kcal

Notes

Notes:
This ice cream is very sweet. Add 1/2 or 3/4 of the condensed milk, then add in your mixed fruits, then taste for sweetness. Add the remaining milk as needed.

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