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Meet a bold, silky custard that turns a childhood favorite into a gourmet frozen treat. This French-style base uses egg yolks, granulated sugar, whole milk, and heavy cream to create a rich, velvety texture you can scoop straight from the freezer.

To build flavor, melt chopped licorice candy with a splash of water until it forms a glossy syrup. Fold that syrup into the warm custard with a touch of vanilla, then chill the strained mix for at least three hours before churning.

Pro tips: Freeze your machine’s bowl for 24 hours so the churn works without sloshing. Add a dab of food coloring if you want a dramatic, inky scoop; skip it to enjoy a natural, caramel-brown hue.

Store in an airtight container with parchment pressed to the surface to prevent crystals. Follow these steps and you’ll have a smooth, memorable frozen dessert that sparks conversation and tastes like a specialty shop.

Key Takeaways

Black Licorice Ice Cream Recipe.
Use a French-style custard with egg yolks, milk, and heavy cream for a decadent base.
Melt licorice with water into a concentrated syrup, then blend into the custard.
Chill the strained base ≥3 hours; freeze the churn bowl ≥24 hours for best texture.
Optional food coloring creates a dramatic look; natural color is caramel brown.
Store airtight with parchment on top to keep ice crystals away for up to a month.

Black Licorice Ice Cream

Recipe by Rabeya khanom

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

hour

minutes

Creamy licorice ice cream using simple ingredients.

Cook Mode

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Ingredients

1 cup 1 whole milk
3/4 cup 3/4 granulated sugar
2 tbsp 2 black licorice
2 cups 2 heavy cream
1/8 tsp 1/8 salt
1 tsp 1 vanilla extract
4 large 4 egg yolks

Directions

In a saucepan, combine whole milk, granulated sugar, and black licorice over medium heat, stirring until the sugar dissolves and licorice melts.
In a separate bowl, whisk together egg yolks, then gradually add warmed milk mixture, stirring constantly to temper the eggs.
Return egg mixture to saucepan over low heat, stirring until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes.
Remove from heat and strain the mixture through a sieve to remove any solid pieces, ensuring a smooth ice cream base.
Stir in heavy cream, salt, and vanilla extract, mixing well to incorporate all ingredients.
Cover and chill the mixture in the refrigerator for at least 4 hours, or overnight, for best results.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to allow it to firm up to the desired consistency before serving.
For serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping and better texture.

Recipe Video

Nutrition Facts

Serving Size: 1g
Total number of serves: 6
Calories: 290kcal
Fat: 21g
Saturated Fat: 13g
Trans Fat: 0g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 5g
Cholesterol: 164mg
Sodium: 60mg
Potassium: 158mg
Carbohydrates: 24g
Fiber: 0g
Sugar: 23g
Protein: 4g
Vitamin A: 891IU
Vitamin C: 1mg
Calcium: 106mg
Iron: 1mg
Vitamin D: -mg
Vitamin E: 1mg
Vitamin K: 2mg
Thiamin: 0mg
Riboflavin: -mg
Niacin: 0mg
Vitamin B6: 0mg
Vitamin B12: 0mg
Folate: 17mg
Biotin: -mg
Pantothenic Acid: 1mg
Phosphorus: 91mg
Iodine: -mg
Magnesium: 11mg
Zinc: -mg
Selenium: 5mg
Copper: -mg
Manganese: -mg
Chromium: -mg
Molybdenum: -mg
Chloride: -mg

Why This Licorice Ice Cream Wins Hearts

This custard-forward approach delivers a texture you rarely find in store pints. A French-style base uses egg yolks and granulated sugar to create a silky, melt-in-your-mouth feel.

It’s a rare flavor on supermarket shelves, so making your own feels exclusive. Small regional creameries like Bridgemans offer versions, but home batches beat them on cost and customization.

Flavor control is a big win: choose licorice root extract for depth or anise for a classic candy profile. A tiny drop of gel food coloring gives an inky look; skip it and expect a warm brown tone based on candy dyes.

“The custard’s yolks and sugar create a lush base that elevates nostalgic candy into a gourmet scoop.”

Unique: This makes a special batch that sparks conversation.
Customizable: Adjust extract, salt, and sweetness to suit people’s tastes.
Inclusive: Naturally gluten-free and nut-free when using standard dairy and labeled candy.
Beginner friendly: Straightforward steps yield a professional result after a few hours of chill time.
Memorable: Each scoop tastes like a crafted treat you’ll want to share.

Black Licorice Ice Cream Recipe

First, coax a deep-flavored syrup from the chopped candy and cup of water over gentle heat—this is the backbone of the base.

Ingredients and Notes on Flavor

Use 4 oz roughly chopped candy, 1 cup water (add more if needed) to make about 1 cup of syrup. Balance that with 3/4 cup granulated sugar, a pinch of salt, and 1 tsp vanilla.

Tip: Whole milk plus 1 1/2 cups heavy cream and four egg yolks create a lush custard that holds flavor well.

Tools You’ll Need

Gather a saucepan, whisk, medium bowl, and a fine-mesh strainer. Freeze your ice cream maker bowl 24 hours ahead for best churn performance.

Keep a loaf pan, plastic wrap or parchment, and a spoon ready to test the custard’s nappe stage.

Make the Custard Base

Simmer the chopped candy with about 1 cup water over medium heat for ~15 minutes until melted, adding water to keep it fluid. Whisk yolks with sugar until pale.

Heat milk and salt to a gentle simmer, then remove heat. Temper the yolks with 1/2 cup hot milk, return to the pan, add the syrup, and cook on low until the custard coats a spoon. Strain, stir in cream and vanilla, add optional gel coloring, press plastic to the surface, and chill at least 3 hours.

Churn, Freeze, and Scoop

Churn in the ice cream maker about 20 minutes until soft-serve texture. Transfer to a loaf pan, press parchment on top, and freeze at least 4 hours.

Let rest 5 minutes before scooping for clean, confident portions.

No-Churn Option

For a maker-free method, chill a shallow pan and freeze the base 3–4 hours, stirring every 30 minutes for the first 2 hours to aerate. This keeps a creamy bite without equipment.

About Color

If you skip gel coloring, the confection yields a warm brown tone. Add a small drop of black gel for a dramatic, inky finish without changing the flavor.

Explore a full how-to and variations at black licorice ice cream.

Cook low and slow for a smooth custard.
Chill thoroughly to ensure proper texture.
Use quality candy or extract to control depth and aroma.

Pro Tips, Variations, and Serving Ideas

Small adjustments in fat and chill time make the difference between a gritty pint and a silky scoop. Follow these tips to keep texture lush and flavor bright.

Texture Success: Fat, Sugar, and Proper Chill

Don’t skimp on fat or sugar. Whole milk and heavy cream help cut ice formation while sugar aids scoopability.

Chill the mixture for several hours before churning. Cold base shortens churn time and gives a creamier mouthfeel.

Storage That Prevents Ice Crystals

Press parchment or wax paper directly on the surface, seal in an airtight container, and slip that container into a zip-top bag.

Label and date the container; enjoy within a month for best texture.

Flavor Tweaks: Candy, Extract, or Star Anise

Use licorice candy for the classic, sweet profile or add a splash of extract for intensity.

For herbal depth, infuse licorice root with star anise and reduce to a concentrated syrup before blending in.

How to Serve: Cones, Sundaes, and Milkshakes

Serve in cones, make a sundae with raspberry compote, or whirl into a milkshake with vanilla whipped cream.

Pro timing: Allow a few minutes at room temp before scooping.
Maker notes: Whether using an ice cream maker or no-churn method, handle gently for best results.
Pairings: Try ginger, mint, or fresh raspberries for contrast.

Conclusion

Finish strong: this custard method—syrup, tempered egg yolks, thorough chill, and steady churning—turns pantry staples into an exceptional ice cream you can serve with confidence.

Storage matters: press parchment on the surface, seal in an airtight container, then tuck the container into a zip-top bag to prevent crystals and preserve texture.

The balance of milk and cream, timing for the egg temper, and those last few minutes of chill shape the final scoop. Whether you churn or use a no-churn approach, your cup will deliver a smooth, expressive bite of black licorice ice that surprises and delights.

FAQ

How do I make a custard base using syrup and egg yolks?

Warm milk and heavy cream in a saucepan, then stir in a concentrated syrup made from chopped candies or extract dissolved in water. Temper beaten egg yolks with a little hot liquid, return the mixture to low heat, and cook until it thickens enough to coat the back of a spoon. Strain, cool, and chill before churning or freezing.

Can I skip an ice maker and still get a smooth frozen dessert?

Yes. Use a no-churn method by whipping cold heavy cream to soft peaks and folding in a sweetened condensed milk mixture that contains your flavoring syrup or extract. Freeze in a shallow container and stir every 30–45 minutes for the first few hours to reduce ice crystals.

What tools are essential for success?

Use a heavy-bottomed saucepan for even heating, a whisk, a heatproof bowl for an ice bath, a fine-mesh strainer, and either an electric churner or a freezer-safe tub. A candy thermometer helps hit the right custard temperature.

How do I achieve a smooth, scoopable texture?

Balance fat and sugar: full-fat dairy and an appropriate sweetener keep the mixture soft. Chill the base thoroughly before churning, churn long enough to incorporate air, and harden in the coldest part of your freezer in an airtight container to prevent large ice crystals.

How can I adjust flavor intensity — candy versus extract versus spice?

For bold results, melt chopped candy into hot water to create a syrup. Use extract sparingly; add small amounts and taste. For a subtler licorice note, infuse whole star anise or fennel seeds into the warm milk, then strain before combining with eggs.

Is food coloring necessary to get an inky finish?

No. Candies often yield a dark tint on their own, and reduce-to-syrup methods deepen color naturally. If you want a dramatic hue, use a few drops of gel dye; start small to avoid altering flavor.

How long should I chill the custard base before churning?

Chill at least 4 hours, ideally overnight. A thoroughly cold base churns faster and incorporates more stable air, which improves mouthfeel and reduces churn time.

How do I prevent my frozen dessert from developing freezer burn?

Transfer the frozen product to an airtight container, press plastic wrap directly onto the surface before sealing, and store in the back of the freezer where temperature remains most stable. Consume within 2–3 weeks for best quality.

Can I use whole milk instead of a higher-fat option?

You can, but texture will be firmer and less creamy. Boost mouthfeel by adding a higher proportion of heavy cream or a tablespoon or two of corn syrup or sweetened condensed milk to inhibit large ice crystals.

What are simple serving ideas to showcase this flavor?

Serve scoops in waffle cones, atop warm chocolate brownies, or folded into milkshakes. A sprinkle of toasted sesame seeds or a drizzle of salted caramel pairs beautifully for contrast.