Black Forest Cherry Sundae
A classic sundae with quick cherry sauce, chocolate shavings, and a whipped cream finish.
Prep: 10 · Cook: 10 · Total: 20 · Serves: 4 · Difficulty: Easy · Rating: 4.6/5 (132 reviews)
INSPIRED BY
Black Forest cake — Germany
Inspired by Black Forest cake flavors, cherries and chocolate, turned into an easy, scoopable dessert.
Story
Sometimes dessert needs to be more about the moment than the project. On weeknights, I want something that feels like a treat without turning the kitchen upside down. This cherry sauce is quick, and the smell alone makes the house feel cozy. When everyone adds their own chocolate and whipped cream, it turns into that sweet little end-of-day ritual I never get tired of.
By Casey
Ingredients
- 2 cups frozen dark sweet cherries
- 3 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 2 tbsp water
- 1 pint vanilla ice cream
- 1/2 cup whipped cream
- 1/3 cup chocolate shavings or chopped dark chocolate
- 4 maraschino cherries (optional)
Instructions
- Combine cherries, sugar, and lemon juice in a small saucepan over medium heat.
- Cook 5 to 7 minutes, stirring, until cherries release juices and the mixture gently bubbles.
- Stir cornstarch and water to make a slurry, then pour into the cherries and stir.
- Simmer 1 minute until thick and glossy, then stir in vanilla. Cool 5 minutes.
- Scoop ice cream into bowls and spoon warm cherry sauce over the top.
- Finish with whipped cream, chocolate shavings, and a cherry if you like. Serve right away.
Chef Tips
- Frozen cherries work perfectly, no pitting required.
- If you want a deeper chocolate note, drizzle a little chocolate syrup under the ice cream before adding cherries.
- For a grown-up twist, add 1 tsp kirsch or bourbon to the sauce after it comes off the heat.
- Let the sauce cool slightly so it does not melt the ice cream instantly.
Cook's Notes
- **Texture:** If you like more whole fruit, keep simmering gentle so the cherries stay plump.
- **Thickening:** Add the slurry slowly while stirring so it does not clump.
- **Serving:** Warm sauce over cold ice cream is the magic, cool the sauce just a few minutes so it stays saucy but not scorching.