black licorice ice cream

You know, there are some flavors that just take you right back, don’t they? For me, a hint of anise has always been one of those, evoking memories of childhood candies. So when I dreamt up the idea of a creamy, dreamy black licorice ice cream, I knew I had to make it a reality.

My grandmother always had those little black and white striped candies in her purse, and the unique, sweet-yet-savory taste was something I always found so fascinating, almost a sophisticated little secret just for us.

Recreating that sophisticated magic in a frozen treat has been such a delight, and I can’t wait for you to experience it too. If you’re looking for another unique frozen delight, you might enjoy my Samoa ice cream recipe!

What You Need to Make This Recipe

Crafting this distinctive treat really hinges on a few key players. Of course, the star of our black licorice ice cream is a high-quality licorice extract or paste; this isn’t the time for artificial flavors, we want that deep, authentic anise punch. Then, a rich base of heavy cream and whole milk is essential to give it that luxurious, velvety texture that makes every spoonful melt perfectly on your tongue. If you’re exploring other unique frozen treats, my blue moon ice cream is another fun adventure!

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How to Make black licorice ice cream

When I start making this, the kitchen quickly fills with that familiar, aromatic scent of anise as I whisk together the base ingredients. It’s a simple process, really, just mixing everything until it’s perfectly smooth, but that moment when the licorice extract blends in and the whole mixture turns this beautiful, deep, almost inky shade, that’s where the magic begins for me. Then, into the freezer it goes, just waiting for its transformation into that beautifully scoopable treat. For more creamy inspiration, check out my honey lavender ice cream recipe!

Pro Tips

Getting that perfect black licorice ice cream is all about the little details that make a big difference. First, make sure your licorice extract is pure and potent; weaker extracts mean you’ll need more, which can sometimes throw off the consistency. Second, I always chill my base mixture thoroughly in the fridge for at least 4 hours, or preferably overnight, before churning – this helps it freeze more smoothly and prevents ice crystals from forming. Another tip is to consider adding a tiny pinch of salt to the base; it won’t make it salty, but it really amplifies the licorice flavor, making it pop!

My Secret Trick: I love to add just a drop or two of black food coloring (the gel kind!) to the base mixture before churning. It doesn’t affect the taste at all, but it deepens that gorgeous dark color, making the finished ice cream look even more dramatic and inviting.

How to Store black licorice ice cream

• Once churned, immediately transfer your black licorice ice cream to an airtight freezer-safe container. This prevents freezer burn and keeps it fresh.
• Store in the coldest part of your freezer, ideally at 0°F (-18°C) or colder, for the best texture and longevity.
• For optimal flavor and scoopability, enjoy within 2-3 weeks. After that, the texture might start to degrade slightly.
• If it’s too hard straight from the freezer, let it sit on the counter for 5-10 minutes to soften slightly before scooping.

Nutritional Benefits

While we’re indulging in the delightful sweetness of black licorice ice cream, it’s interesting to note a few things about the key ingredients. Licorice root, from which the extract is derived, has been historically used for its potential soothing properties. Of course, this is a treat, but it’s a fun thought that even our sweet indulgences can sometimes connect to natural ingredients.

FAQs

Can I use licorice candy instead of extract?

While it might be tempting, I strongly recommend using a high-quality licorice extract or paste for this recipe. Using candy would require melting it down, and you risk an overly sweet or artificial flavor, and the texture might not be as smooth and creamy as we want for a homemade frozen treat.

Why is my ice cream not freezing firm enough?

There are a few reasons this can happen. Ensure your freezer is set to its coldest setting. Also, make sure your base mixture is thoroughly chilled before churning, and avoid overfilling your ice cream maker. Sometimes, adding a touch more fat (like an extra tablespoon of cream) can also help with firmness.

Can I make this dairy-free?

I haven’t personally tried a dairy-free version, but you could experiment with full-fat coconut cream or a high-quality cashew milk base. The texture might be slightly different, but the distinct licorice flavor would still shine through wonderfully. Just ensure your licorice extract is also dairy-free.

What can I pair with black licorice ice cream?

Oh, this is a fun one! I love black licorice ice cream on its own, but it’s fantastic with a sprinkle of crushed pistachios for a color and texture contrast. A drizzle of dark chocolate sauce or even a scoop alongside some apple pie would also be surprisingly delicious and elegant.

Black Licorice Ice Cream

Dive into the mysteriously delicious world of homemade black licorice ice cream – a surprisingly smooth and intensely flavored treat that's perfect for the adventurous palate.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 5 hours hrs

Servings: 6 servings

Course: Dessert, Frozen Dessert

Cuisine: American

Calories: 285

Ingredients Equipment Method Notes

Ingredients

  

For the Ice Cream Base

• 2 cups heavy cream
• 1 cup whole milk
• 0.75 cup granulated sugar
• 4 egg yolks large
• 4 oz black licorice candy chopped, such as licorice pastilles or soft licorice ropes
• 0.5 tsp anise extract
• 0.25 tsp kosher salt
• 2-3 drops black gel food coloring optional, for deeper color

Equipment

• Heavy-bottomed saucepan
• Whisk
• Fine-mesh sieve
• Large Mixing Bowl
• Ice cream maker
• Airtight Freezer Container

Method

 

Make the Custard Base

• In a heavy-bottomed saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium-low heat, stirring occasionally, until the sugar dissolves and the mixture is warm but not boiling. Add the chopped black licorice candy and continue to stir until the licorice completely melts into the cream mixture. This will take about 5-7 minutes. Remove from heat.
• In a separate medium bowl, whisk the egg yolks until smooth. Slowly ladle about 1 cup of the warm licorice cream mixture into the whisked egg yolks, whisking constantly to temper the yolks. This prevents them from scrambling.
• Pour the tempered egg yolk mixture back into the saucepan with the remaining licorice cream. Return the saucepan to medium-low heat and cook, stirring constantly with a spatula or wooden spoon, until the custard thickens slightly and coats the back of a spoon (reaching a temperature of 170-175°F on an instant-read thermometer). Do not boil.
• Remove the custard from the heat. Stir in the anise extract and kosher salt. If you desire a deeper black color, add 2-3 drops of black gel food coloring and stir until evenly incorporated. Strain the custard through a fine-mesh sieve into a clean bowl to remove any undissolved licorice bits or small egg solids. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
• Once the base is completely chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions, typically 20-30 minutes, until it reaches a soft-serve consistency. Transfer the freshly churned ice cream to an airtight freezer-safe container. Freeze for an additional 4-6 hours, or until firm, before serving.

Notes

Choose a good quality black licorice candy that you enjoy eating on its own, as its flavor will be front and center in the ice cream. Hard licorice pastilles or soft licorice ropes work best.
For an even more intense licorice flavor, you can crush about 1 ounce of additional black licorice candy and mix it into the ice cream during the last few minutes of churning. This adds delightful little chewy bits too!
Don't skimp on the chilling time for the custard base. A properly chilled base is essential for achieving a smooth, creamy texture and preventing icy crystals in your finished ice cream.

Conclusion

Making this has been such a journey of rediscovering a childhood flavor, and I hope you find as much joy in every spoonful as I do. That unique, bold taste of black licorice ice cream is truly something special, and I’m always so thrilled to share it with my friends. Go on, give it a try, and let me know what you think! And if you’re craving more frozen deliciousness, don’t miss my Ninja Creami coffee ice cream.