Black licorice is a distinctive and bold flavor that often divides opinion—while some love its unique taste, others may find it an acquired one. However, when it comes to Black Licorice Ice Cream, this striking flavor takes on a new life, transforming into a creamy, indulgent treat that is sure to intrigue adventurous eaters. The smooth, rich texture of the ice cream beautifully balances the bold, anise-like flavor of black licorice, creating a surprisingly delightful combination. Whether you’re a long-time fan of licorice or just looking to try something different, black licorice ice cream is a fun, daring dessert that adds an exciting twist to the world of frozen treats.
Black Licorice Ice Cream Recipe
Ingredients for Black Licorice Ice Cream
- Black Licorice Extract or Syrup
- This is the key ingredient that gives the ice cream its distinct flavor. Black licorice extract or syrup is made from the root of the licorice plant and has a bold, slightly sweet, and earthy taste with a hint of anise. It’s the primary flavoring, so it’s important to choose a high-quality extract for the best results. You can adjust the amount based on how strong you want the licorice flavor to be in your ice cream.
- Heavy Cream
- Heavy cream is essential for creating the rich, smooth, and creamy texture of the ice cream. It provides the fat content necessary to give the ice cream its luscious mouthfeel. The higher fat content of heavy cream also helps in the freezing process, ensuring the ice cream remains soft and scoopable.
- Whole Milk
- Whole milk is used to lighten the mixture while still maintaining a rich texture. It helps to balance the heavy cream and contributes to the smooth consistency of the ice cream base. You can substitute with other milks if preferred, but whole milk works best for creating a traditional, creamy ice cream base.
- Sugar
- Sugar is needed to sweeten the base and enhance the flavor profile of the black licorice. It balances the slightly bitter notes of the licorice extract, making the ice cream more enjoyable. Granulated white sugar is typically used, but you could experiment with alternatives like brown sugar or honey for different flavor notes.
- Egg Yolks
- Egg yolks are used in this recipe for a custard-style ice cream base. When combined with the milk and cream, egg yolks help thicken the mixture and provide a rich, smooth texture. They also help in emulsifying the fats and liquids, ensuring a creamy consistency. If you prefer a simpler ice cream recipe, you can omit the eggs and use a no-cook method instead.
- Vanilla Extract (Optional)
- Vanilla extract is sometimes added to enhance the overall flavor and create a smoother balance between the black licorice and the cream. While not essential, it can add a subtle depth of sweetness that complements the bold licorice flavor. If you’re looking for a more pronounced licorice flavor, you can skip the vanilla.
- Salt
- A pinch of salt helps balance the sweetness and brings out the flavors of the black licorice. It also enhances the overall flavor of the ice cream, making it more rounded and well-balanced. The salt can be added at the beginning when mixing the base or during the churning process.
- Chopped Black Licorice Candies (Optional)
- For extra texture and a more intense licorice flavor, you can fold in chopped black licorice candies (such as Twizzlers or Licorice Allsorts) during the last few minutes of churning. This adds chewiness and an extra burst of flavor in every bite, perfect for those who enjoy an even stronger licorice presence in their ice cream.
These ingredients come together to create a decadent and creamy ice cream with a bold, unique flavor that’s sure to surprise and satisfy those with a taste for adventure.
Instructions for Making Black Licorice Ice Cream
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Prepare the Custard Base (If Using Eggs)
- In a medium saucepan, combine 2 cups of heavy cream and 1 cup of whole milk. Heat the mixture over medium heat, stirring occasionally, until it begins to steam but not boil. You’ll want it hot enough to warm the eggs but not scald the mixture.
- In a separate bowl, whisk together 4 large egg yolks and ¾ cup of sugar until the mixture is smooth and pale.
- Slowly pour about 1 cup of the hot milk and cream mixture into the egg yolks while whisking constantly. This process, called tempering, helps prevent the eggs from scrambling.
- Once the egg mixture is warm, pour it back into the saucepan with the rest of the milk and cream mixture, whisking continuously.
- Continue to cook the custard over medium heat, stirring constantly with a wooden spoon or heat-resistant silicone spatula. Be sure to scrape the sides and bottom of the pan to avoid scorching. Cook until the custard thickens enough to coat the back of the spoon (about 170–175°F or 77–80°C).
- Once thickened, remove the pan from the heat.
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Incorporate the Black Licorice Flavor
- Stir in 2 tablespoons of black licorice extract or syrup. You can adjust the amount based on your preference for the intensity of the licorice flavor. Start with the recommended amount and taste as you go. If you prefer a stronger licorice flavor, feel free to add more.
- Add a pinch of salt to balance the sweetness and enhance the licorice flavor. Stir well until the licorice and salt are fully incorporated into the custard.
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Chill the Custard Base
- Pour the custard through a fine-mesh strainer into a clean bowl to remove any cooked egg bits. This step ensures a smooth texture for your ice cream.
- Allow the custard to cool to room temperature. Once it’s no longer hot, cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or ideally overnight. The colder the custard, the smoother the ice cream will churn.
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Churn the Ice Cream
- Once the custard has chilled, pour it into an ice cream maker. Make sure your ice cream maker’s bowl is properly frozen (follow your machine’s instructions).
- Churn the custard according to your ice cream maker’s instructions. This process usually takes around 20-25 minutes, depending on your ice cream maker. The mixture should thicken and have the consistency of soft serve ice cream by the end of churning.
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Optional: Add Chopped Black Licorice Candies
- If you want to add extra texture and an additional punch of licorice flavor, chop up black licorice candies (such as Twizzlers or Licorice Allsorts) and fold them into the ice cream during the last few minutes of churning.
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Freeze the Ice Cream
- Once the ice cream has reached the desired consistency, transfer it to an airtight container. Smooth the top with a spatula and cover the container with plastic wrap to prevent ice crystals from forming.
- Freeze the ice cream for at least 4-6 hours or until firm.
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Serve and Enjoy
- After the ice cream has fully frozen, scoop and serve! For a fun touch, you can garnish the ice cream with more chopped black licorice or chocolate shavings if desired.
- Store any leftover ice cream in the freezer, and allow it to soften slightly before serving, as it can become quite firm after a long freeze.
Enjoy your creamy, bold, and delicious black licorice ice cream!
Black Licorice Ice Cream Recipe
Black Licorice Ice Cream is a creamy and bold dessert that combines the unique flavor of black licorice with a rich, smooth ice cream base. Made with heavy cream, whole milk, sugar, and black licorice extract, this ice cream offers a fun and adventurous treat for those seeking a distinctive flavor. The recipe involves making a custard base, chilling it, and then churning it in an ice cream maker. Optional mix-ins like chopped black licorice candies can be added for extra texture. It's a daring dessert perfect for anyone looking to explore new and exciting flavors in their frozen treats.
Equipment
- Saucepan For heating the milk and cream mixture when making the custard.
- Whisk To whisk the egg yolks and sugar, as well as for mixing ingredients in the saucepan.
- Wooden Spoon or Silicone Spatula – To stir the custard while it thickens on the stove.
- Fine Mesh Strainer - To strain the custard, ensuring a smooth texture by removing any cooked egg bits.
- Mixing Bowls: For whisking the egg yolks and sugar and for cooling the custard.
- Ice Cream Maker To churn the custard into ice cream. Make sure the bowl is pre-frozen, if required by your machine.
- Storage Container – For freezing the ice cream once it has been churned.
- Measuring Cups and Spoons: For accurate measurements of the ingredients.
- Thermometer (Optional) – To check the custard’s temperature if you want precision when cooking it to the correct thickness (170-175°F or 77-80°C).
- Plastic Wrap or Lid – To cover the ice cream in the storage container to prevent ice crystals from forming.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 large egg yolks
- 1 tbsp black licorice extract or syrup (adjust to taste)
- Pinch of salt
- ½ cup chopped black licorice candies (for mix-ins) (optional)
Instructions
- Prepare the Custard Base: In a medium saucepan, combine 2 cups heavy cream and 1 cup whole milk. Heat over medium heat until steaming but not boiling. In a separate bowl, whisk 4 egg yolks with ¾ cup sugar until smooth. Gradually add 1 cup of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens (170-175°F or 77-80°C).
- Incorporate the Licorice Flavor: Remove the custard from heat. Stir in 2 tablespoons black licorice extract or syrup and a pinch of salt. Adjust the licorice flavor to taste, adding more extract if desired. Strain the custard through a fine-mesh strainer into a clean bowl to remove any bits of cooked egg.
- Chill the Custard: Allow the custard to cool to room temperature. Once cooled, cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight, to chill thoroughly. This helps the flavors meld and ensures a smoother texture when churning.
- Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions, usually for about 20-25 minutes, until the mixture thickens and has a soft-serve consistency.
- Freeze the Ice Cream: Transfer the churned ice cream to an airtight container. If desired, fold in chopped black licorice candies during the last few minutes of churning. Cover the container with plastic wrap and freeze for at least 4-6 hours or until firm. Serve and enjoy!
Notes
- Licorice Flavor Intensity: Black licorice extract can vary in strength, so start with 2 tablespoons and taste the mixture before chilling. You can always add more extract to suit your preference for a stronger or milder licorice flavor.
- Egg Tempering: When adding the hot cream mixture to the egg yolks, be sure to do so gradually while constantly whisking. This process, known as tempering, prevents the eggs from scrambling. If you skip this step, your custard may have an undesirable texture.
- Chilling Time: For the best results, allow the custard to chill in the refrigerator for at least 4 hours, or preferably overnight. This ensures the flavors develop and the mixture reaches the proper consistency for churning.
- Ice Cream Maker: Ensure your ice cream maker's bowl is properly pre-chilled (if required by the model) to achieve the best texture. This is crucial to avoid a watery or unevenly churned ice cream.
- Storage: After churning, the ice cream may still be soft. To firm it up, transfer it to an airtight container and freeze for at least 4-6 hours before serving. Store any leftovers in the freezer for up to 1-2 weeks.
- Mix-ins: If you want to add mix-ins like chopped black licorice candies, wait until the last few minutes of churning to ensure they are evenly distributed without becoming too broken down. This will give your ice cream an extra crunch and flavor boost.
- Vegan Option: For a vegan version, you can replace the heavy cream and whole milk with coconut cream and coconut milk. Use a plant-based black licorice extract and an egg substitute if desired.
Tips for Making the Best Black Licorice Ice Cream
- Adjusting the Licorice Flavor
- Black licorice can have a strong flavor that may not be for everyone. If you’re unsure about how bold you want the flavor, start with the recommended amount of black licorice extract or syrup (2 tablespoons). Taste the mixture before chilling and adjust to your preference by adding more if you desire a stronger licorice taste.
- Making It Vegan
- If you’re looking to make a dairy-free or vegan version, you can substitute the heavy cream and whole milk with coconut cream and coconut milk, respectively. Be sure to use a plant-based black licorice extract, as some extracts may contain animal-derived ingredients. You can also use an egg substitute or try a no-cook base to replace the egg yolks.
- Custard vs. No-Cook Base
- If you prefer a simpler, quicker recipe, you can skip the custard-making process and use a no-cook ice cream base. For a no-cook version, simply combine the heavy cream, whole milk, sugar, and black licorice extract, whisking until the sugar is dissolved, and then chill before churning. While the custard base adds richness and depth, a no-cook base will still yield a delicious ice cream with less prep time.
- Freezing Time
- Make sure the custard is completely chilled before churning. This helps the ice cream firm up more easily and ensures it has a smooth texture. Chilling the mixture overnight gives the best results, allowing the flavors to meld and the base to reach the perfect consistency.
- Add Mix-ins at the Right Time
- If you’re adding chopped black licorice candies or other mix-ins like chocolate chips, add them during the last few minutes of churning. This ensures the candies don’t get too broken down and gives them a nice distribution throughout the ice cream.
- Creamier Texture
- For even creamier ice cream, you can add a tablespoon of vodka or a liqueur with a neutral flavor to the mixture before churning. This slightly lowers the freezing point and helps the ice cream stay softer and easier to scoop. Be sure not to add too much, as it can affect the flavor.
- Preventing Ice Crystals
- To avoid ice crystals forming in your homemade ice cream, ensure your ice cream maker’s bowl is fully frozen and chilled before churning. Also, covering the ice cream with plastic wrap before placing the lid on your storage container helps prevent ice crystals from forming on top of the ice cream during freezing.
- Serving Tips
- Homemade ice cream can become very firm after being in the freezer for several hours. Let it sit out for 5-10 minutes before scooping to make serving easier. This will give it a slightly softer consistency, perfect for scooping and enjoying right away.
By following these tips, you can make the best black licorice ice cream with a perfectly smooth texture and the ideal balance of bold flavor.
Conclusion
Black Licorice Ice Cream is a fun and daring dessert that brings a bold, distinct flavor to the traditional ice cream experience. Whether you’re a devoted licorice fan or someone looking to try something new, this creamy treat is sure to surprise and delight your taste buds. The rich, smooth texture of the ice cream, combined with the unique taste of black licorice, makes it an unforgettable indulgence that stands out from other ice cream flavors.
Making this ice cream at home allows you to customize the level of licorice flavor to suit your personal taste. You can choose to keep the flavor subtle or intensify it with more licorice extract or syrup. Plus, the option to add in chopped black licorice candies adds an extra texture and burst of flavor, making it a truly one-of-a-kind treat. With the tips provided, you’ll be able to perfect your technique and create an ice cream that’s creamy, flavorful, and perfectly balanced.
Whether you’re serving it at a special occasion or enjoying it as a unique treat on a warm day, Black Licorice Ice Cream is sure to be a conversation starter. It’s a bold choice that showcases your adventurous side, and with the right combination of ingredients and techniques, you’ll have a delicious dessert that everyone can enjoy—especially if they’re looking to try something different!
Hi, I’m Katelyn Williams, the expert behind Ninjacreamiicecream.com. With a deep passion for creating delectable ice cream recipes, I’m here to share my love for all things ice cream. I earned my Bachelor’s degree from Louisiana State University, and since then, I’ve been dedicated to perfecting the art of ice cream making. From classic flavors to innovative creations, my goal is to inspire you to make delicious and creamy treats at home effortlessly. Join me for the best recipes, tips, and techniques to elevate your ice cream game and indulge in delightful frozen desserts!