Red licorice ice cream

Even if it sounds a little old, I remember that in my childhood there were only strawberry ice creams (my favorite), cream, vanilla and chocolate; besides the strawberry/cream and three tastes: vanilla, chocolate and cream. Later came the nougat de Jijona. Instead, now, any ice cream parlor, no matter how small it is, has dozens of ice cream varieties, which makes the choice a nightmare ... if by my side, and my lorzas did not make me use common sense, I would eat them all. I love ice cream: D

With sincerity, I think it would never have occurred to me to make a licorice ice cream, not because I do not like it, I love it, but because my imagination does not give so much. But when I saw this ice cream in the blog Cuchillito y Tenedor (I recommend you visit it, because you will find magnificent recipes and behind all of them a cook and exceptional person) and it was coincidental that my son appeared at home with a mega- maxi-super-case full of licorice, quickly wrote down the recipe in order to give out so much licorice and not contribute to the increase of the bank account of the dentist.

As soon as I saw the first ice cream tickets in the blogosphere, I dusted my fridge (the one from Lidl, baratita, but it works) and with this ice cream I opened the season for homemade ice cream.

Of this ice cream I have to tell you that it is delicious, you immediately recognize the licorice flavor, it is not cloying at all, is just at its point of sweetness, creamy, with a color that falls in love ... we are going that the only thing that he needs to be perfect is that he had 0% of calories, but nobody is perfect, right?


  • 150 g of red licorice
  • 300 ml of whole milk
  • 2 natural Greek yogurts without sugar
  • 200 ml of whipping cream
  • 2 tablespoons of soft honey or inverted sugar
  • 90 gr of sugar


We carry the milk over medium heat next to licorice cut into small pieces.
Remove constantly, until the licorice falls apart.
Remove from heat and reserve until it cools.

Put in a bowl : yogurt, cream, sugar, invert sugar or honey and milk mixture and liquorice already cold. We beat everything very well , until we have a homogenous mixture and without any licorice residue, that could have remained without melting.
We cover the mixture and refrigerate at least for 4 hours.

Once the mixture is very cold. We put the refrigerator in motion and little by little we pour the mixture through the mouth of the refrigerator.
Important: The refrigerator compartment must remain at least 24 hours in the freezer , before you start using it.

The ice cream will be ready in approximately 30 minutes .I usually put it in a tupper and store it at least one hour before its consumption in the freezer.
If I have it several days in the freezer, I put it in the less cold zone , so that it follows keeping the creaminess and not be hard as a stone. If this were the case, we took it out of the freezer a few minutes before it was consumed.
If you do not have ice cream maker , do not go to stay with the desire, huh? Do all the steps of the recipe, but during the first two hours of freezing, remove the ice cream and give a few sticks every half hour, more or less, so that ice crystals do not form.

I hope and wish you enjoy this summer (or all year round) some great homemade ice cream, in the blog I have published several, if you want to take a look; D

What was your favorite flavor when you were little?

Source: Cuchillito y Fork