Let’s talk about something a little out of the ordinary—black licorice ice cream. Love it or hate it, this dessert is bold, flavorful, and definitely a conversation starter. Its creamy, slightly herbal sweetness paired with that deep black color makes it perfect for anyone looking to try something adventurous.
Licorice has been around for centuries (ever heard of England’s 17th-century Pontefract cakes?), but turning it into ice cream? Now that’s a fun twist! This recipe brings together a rich custard base with the distinctive taste of black licorice. It’s inspired by Nordic countries, where licorice is a favorite flavor, but here’s the kicker: we’re using Australian black licorice for its bold flavor, plus vanilla beans to keep things balanced. Curious? Stick around, and I’ll walk you through it.
Quick Recipe Snapshot
Here’s the lowdown before we dive in:
- Prep Time: 2 minutes
- Cook Time: 2 hours 30 minutes
- Chilling & Freezing: 16 hours (yes, patience is key!)
- Total Time: About 18.5 hours
- Servings: 4
What to Know Before You Start:
- Difficulty: Intermediate. If you can whisk without scrambling eggs, you’ll nail it.
- Tools You Need:
- Ice cream maker (freeze the tub ahead of time!)
- Saucepan
- Whisk
- An airtight container
- A thermometer (handy but not a dealbreaker)
Want to plan ahead? You can prep the custard base and licorice mix the day before. The finished ice cream will last about a week in the freezer—if you don’t eat it all first.
Ingredients You’ll Need
- 1 cup whole milk – Creamy custard starts here.
- 4 egg yolks – These make it rich and smooth.
- ½ cup sugar – Sweet, but not too sweet.
- 1½ cups heavy cream – Because we want creamy ice cream.
- 2 vanilla beans – Adds some balance to that strong licorice flavor.
- 200g Australian black licorice – The star of the show.
- Black food coloring (optional) – Totally up to you if you want that dramatic black color.
A Few Substitutions:
- No whole milk? Try almond or oat milk, but heads up—the texture will be softer.
- No vanilla beans? Use 2 teaspoons of vanilla extract instead.
- Can’t find Australian licorice? Any soft black licorice works, but you might need to tweak the melting process.
Pro tip: If you’re going for the best flavor, use fresh vanilla beans and the highest-quality cream you can find.
Let’s Break It Down: Step-by-Step Instructions
Step 1: Make the Custard Base
- Whisk the egg yolks and sugar in a pot until the mixture turns pale yellow. (It should look smooth—no clumps allowed.)
- In another saucepan, heat the milk over low heat until it’s just about to simmer. Slowly add it to the egg mixture while whisking nonstop.
- Heat everything together on low, whisking like a pro, until it thickens slightly. Use a thermometer to check—it should hit 165°F. (No thermometer? Just make sure it coats the back of a spoon.)
- Chill that custard in the fridge overnight. Trust me on this—it tastes better if it rests.
Step 2: Melt the Licorice
- Chop the licorice into small pieces. Toss it in a saucepan with a few tablespoons of water over low heat. Stir often and add more water if it looks like it might stick or burn. This part takes a while—up to an hour or two.
- Once the licorice is melted and smooth, stir in the heavy cream, vanilla seeds (scraped from your beans), and black food coloring if using. Chill this mixture too.
Step 3: Churn the Ice Cream
- Combine your chilled custard with the cooled licorice mix. Whisk it until it’s perfectly smooth.
- Pour it all into your ice cream maker and churn away, following the machine’s instructions. It’ll take about 15–30 minutes.
- Move the ice cream into an airtight container, press some plastic wrap on top to avoid ice crystals, and freeze for at least 4 hours—or overnight.
Mix It Up: Variations & Customizations
Dietary Swaps
- Dairy-free? Replace the milk with almond or coconut milk, and use full-fat coconut milk instead of cream.
- Gluten-free? Double-check your licorice brand—some contain wheat.
Boost the Flavor
- Want a stronger licorice kick? Add a teaspoon of anise extract.
- Prefer it sweeter? Swirl in some caramel or chocolate sauce before freezing.
Seasonal Pairings
- Summer: Serve it with fresh raspberries or candied lemon peel.
- Winter: Pair it with gingerbread or molasses cookies for a cozy vibe.
How to Serve & Store
- Serving Idea: Scoop into bowls or waffle cones, then top with chopped licorice pieces or a drizzle of raspberry sauce.
- Storage Tip: Keep it in an airtight container in the freezer for up to a week. Let it sit at room temp for a few minutes before scooping to soften just enough.
Black licorice ice cream isn’t just a dessert—it’s an experience. Whether you’re into bold flavors or just want to try something new, this unique treat is sure to stand out. Gather your ingredients, take your time with the process, and savor every scoop. Who knows? You might just win over a few licorice skeptics along the way!
PrintBlack Licorice Ice Cream
Black licorice ice cream is a striking dessert that combines the creamy richness of a custard base with the bold, herbal sweetness of black licorice. Its jet-black color and unique flavor make it a showstopper for adventurous eaters and licorice lovers alike. This recipe uses Australian black licorice for its robust taste, paired with vanilla beans for balance, creating a dessert that’s both indulgent and unforgettable.
- Prep Time: 2 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 18 hours 32 minutes (includes freezing time)
- Yield: 4 1x
- Category: Dessert
- Cuisine: International
Ingredients
- 1 cup whole milk – Forms the custard base.
- 4 egg yolks – Adds richness and thickens the mixture.
- ½ cup sugar – Sweetens the ice cream.
- 1½ cups heavy cream – Ensures a silky texture.
- 2 vanilla beans – Scraped for depth of flavor.
- 200g Australian black licorice – The star ingredient for bold flavor.
- Black food coloring (optional) – For dramatic visual appeal.
Notes on Ingredients:
- Use high-quality vanilla beans for the best flavor; substitute with 2 teaspoons of vanilla extract if unavailable.
- Any soft black licorice candy can work, but Australian licorice is preferred for its robust taste.
Instructions
Step 1: Prepare the Custard Base
- In a small pot, whisk together egg yolks and sugar until pale yellow and smooth. This ensures the sugar dissolves evenly.
- Heat milk in a saucepan over low heat until it begins to simmer (do not boil). Slowly pour the hot milk into the egg mixture while whisking vigorously to temper the eggs without scrambling them.
- Return the mixture to low heat and whisk constantly until it thickens slightly and coats the back of a spoon (about 165°F if using a thermometer). Remove from heat immediately to avoid curdling.
- Pour the custard into an airtight container and refrigerate overnight to chill thoroughly.
Step 2: Melt the Licorice
- Chop black licorice into small pieces and place in a saucepan with a few tablespoons of water over low heat. Stir frequently as it melts, adding water as needed to prevent sticking or burning (this will take about 1–2 hours). You’ll use approximately 2 cups of water in total.
- Once fully melted, whisk in heavy cream, black food coloring (if using), and scraped vanilla bean seeds until smooth. Refrigerate this mixture until completely cool.
Step 3: Combine and Churn
- Whisk together the chilled custard base and cooled licorice mixture until fully incorporated.
- Pour into your pre-frozen ice cream maker tub and churn according to manufacturer instructions (about 15–30 minutes) until it reaches soft-serve consistency.
Step 4: Freeze and Serve
- Transfer the churned ice cream to an airtight container, pressing plastic wrap onto the surface to prevent ice crystals from forming. Freeze for at least 4 hours or overnight before serving.
Notes
Serving Suggestions:
- Serve scoops in bowls or waffle cones for an elegant presentation.
- Garnish with chopped licorice pieces or drizzle with raspberry sauce for contrast.
Tips & Tricks:
- Tempering eggs properly is key to avoiding scrambled eggs in your custard base—whisk vigorously as you add hot milk!
- Use gel or paste food coloring for vibrant color without diluting the mixture.
Storage & Reheating:
- Store in an airtight container in the freezer for up to one week.
- Let soften at room temperature for 5–10 minutes before scooping.
- If ice crystals form after extended storage, allow it to thaw slightly and re-churn briefly in your ice cream maker.
