One spoonful in, and there’s no mistaking it. This black licorice ice cream recipe leans fully into that old-school anise flavor, with a smooth custard base that makes it taste rich instead of sharp or sugary.
If you love black licorice, this is the kind of homemade ice cream worth making. The candy melts into a syrup first, so the flavor runs through the whole batch instead of sitting in little chewy bits. Then that syrup gets folded into a classic cooked base of egg yolks, milk, cream, sugar, vanilla, and salt. The result is bold, creamy, and scoopable after a good freeze. If you want the color to match the flavor, a little black food coloring turns it from soft gray to near-black.
Plan on 20 to 30 minutes of prep, 15 to 20 minutes on the stove, and at least 8 hours total for chilling and freezing. This black licorice ice cream recipe makes 1 quart, or about 4 to 6 servings.
Ingredients for black licorice ice cream recipe
For 1 quart:
- 4 oz black licorice candy, roughly chopped (113 g)
- 1/2 cup water (120 ml)
- 4 large egg yolks
- 3/4 cup granulated sugar (150 g)
- 1 1/2 cups whole milk (360 ml)
- 1 1/2 cups heavy cream (360 ml)
- 1 tsp vanilla extract (5 ml)
- 1/4 tsp kosher salt (1.25 g)
- 1/2 tsp black food coloring, optional
Allergen note: This recipe contains dairy and eggs. Some black licorice candy may also contain gluten or soy depending on the brand, so check the package if you need a gluten-free dessert.
How to make black licorice ice cream recipe
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Melt the licorice.
Put the chopped black licorice candy and water in a small saucepan. Set it over low heat and stir often until the candy melts into a syrup. This usually takes 15 to 20 minutes. Don’t rush it with high heat, or the sugar can scorch. Set the syrup aside to cool slightly. -
Whisk the yolks and sugar.
In a medium bowl, whisk the egg yolks and sugar until the mixture turns pale yellow and looks smooth. -
Heat the dairy.
In a medium saucepan, combine the milk, heavy cream, and salt. Warm over medium-low heat, stirring now and then, until the mixture is steaming and just starting to simmer around the edges. Do not let it boil. -
Temper the eggs.
Slowly whisk about 1/2 cup of the hot milk mixture into the yolks. Add it in a thin stream while whisking. Then pour the warmed yolk mixture back into the saucepan, whisking constantly. -
Cook the custard.
Set the pan over medium-low heat. Stir constantly with a wooden spoon or heatproof spatula until the custard thickens enough to coat the back of the spoon. If you draw a finger through it, the line should stay clear. If you’re using a thermometer, cook it to about 175°F (80°C). Do not let it boil. -
Add the flavorings.
Take the pan off the heat. Stir in the melted licorice syrup, vanilla extract, and black food coloring if using. Mix until smooth. -
Strain the base.
Pour the custard through a fine-mesh sieve into a clean bowl. This catches any bits of cooked egg or unmelted candy and gives the finished ice cream a smoother texture. -
Chill thoroughly.
Cover the bowl and refrigerate for at least 4 hours, or until completely cold. Overnight is even better. -
Churn.
Churn the cold base in an ice cream maker according to the manufacturer’s instructions. Most machines take 15 to 30 minutes. The ice cream should look like soft serve when it’s ready. -
Freeze until firm.
Transfer to an airtight, freezer-safe container. Press a piece of parchment or plastic wrap against the surface if you like, then cover and freeze for at least 4 hours before scooping.
What matters most in this black licorice ice cream recipe
Two steps make the biggest difference here.
First, melt the candy completely. If pieces of licorice stay intact, the flavor won’t spread evenly through the custard. You’ll get some bites that taste strong and others that barely register.
Second, cook the custard gently. Egg yolks thicken the base and give this black licorice ice cream recipe its creamy body, but they need low heat and steady stirring. Once the custard boils, the eggs can curdle. Straining helps a little, but it won’t fully fix an overcooked base.
A cold base also churns better. If it goes into the machine while still a bit warm, it freezes more slowly and can turn icy instead of smooth.
Texture tips for black licorice ice cream recipe
Homemade ice cream gets its best texture from a few simple habits:
- Chill the base fully before churning. Four hours is the minimum. Overnight gives you a colder, thicker base.
- Use an ice cream maker bowl that is fully frozen, if your machine uses one. A half-frozen bowl won’t whip in enough air or freeze the custard fast enough.
- Don’t overchurn. Stop when it reaches soft-serve texture. If you keep going, the texture can turn grainy or buttery.
- Freeze in a shallow container if possible. It firms up faster and scoops more evenly later.
If your freezer runs very cold, let the container sit on the counter for 5 to 10 minutes before scooping.
Variations for black licorice ice cream recipe
This recipe works well as written, but a few small changes make sense.
- Skip the food coloring if you want. The flavor stays the same. The color will just be a lighter gray.
- Use licorice extract carefully. If you want to replace some of the candy flavor with extract, start small. Extract is concentrated, and too much can taste harsh.
- Try licorice powder if you already use it in your kitchen. Steep it in the warm milk and cream, then strain well before tempering the eggs.
- Steep star anise for a softer anise note. This won’t taste exactly like black licorice candy, but it gives the base a gentler flavor.
The original version is the strongest and most candy-like, so if that’s what you’re after, stick with the chopped black licorice candy.
Storage and serving notes for black licorice ice cream recipe
Store the finished ice cream in an airtight container in the freezer for up to 2 to 3 weeks for the best texture and flavor. Homemade custard ice cream tends to pick up freezer odors, so keep the lid tight.
For the smoothest scoops:
- Let it stand at room temperature for 5 to 10 minutes
- Dip your scoop in warm water
- Wipe the scoop between servings
If the ice cream melts in a serving dish, do not refreeze that melted portion. For food safety and texture, return only still-frozen ice cream to the freezer.
Food safety notes
Because this black licorice ice cream recipe uses egg yolks, cook the custard to 175°F (80°C) for a properly thickened and safer base. Keep the mixture below a boil.
After cooking, chill the custard promptly. Don’t leave the base at room temperature for long. Once it cools slightly, refrigerate it until cold. Use clean bowls, utensils, and storage containers throughout the process.
Black licorice ice cream recipe FAQ
Why is my black licorice ice cream icy?
The most common cause is a base that wasn’t cold enough before churning. Slow freezing creates larger ice crystals. Overchurning or storing the ice cream in a container with too much empty space can also hurt the texture.
Can I make black licorice ice cream without an ice cream maker?
Yes, though the texture will be less smooth. Freeze the chilled base in a shallow container and stir it every 30 to 60 minutes for several hours to break up ice crystals.
What kind of candy works best for black licorice ice cream recipe?
Use a black licorice candy that melts down well. Soft twists or similar candy usually work better than very firm pieces. If you need gluten-free ice cream, check the label carefully since some licorice candy contains wheat.
How do I make the color darker?
Add the optional black food coloring. Gel or paste coloring usually gives a deeper shade without thinning the custard.
Can I make the licorice flavor milder?
Yes. Use less candy, or balance the flavor with a little extra vanilla. If you’re unsure how strong you want it, start with a slightly smaller amount of licorice candy next time and adjust from there.
