Licorice ice-cream (without ice-cream maker)

• 10 minutes to prepare • 8 hours to freeze • 500 g serving

Liquirizia...

One can have ice cream for breakfast, you know. They totally can.

But there are few places having a really good licorice ice-cream.
That was my DOH! moment.
Why had I not thought to make Licorice ice-cream at home? Can anyone tell me, please?

See how that works here on this blog? DOH! = RECIPE.
 Online licorice order + fresh cream grocery shopping: it’s happening.
I prepared it at home, in just 10 minutes.

This licorice ice-cream is rich, decadent and creamy with a luxurious black licorice flavor your mouth will fall in love with.
It was inspired by one of my favorite blogs, Un pinguino in cucina.
I have just modified a little bit the procedure, and used regular condensed milk. I have also added licorice liquor, for a more intense taste.
I love how this ice cream looks so frosty! Don’t you? Addictive. Trust me on this one.

Now, if you’re wrinkling up your nose in distaste of licorice, go with me on this. I don’t like black licorice either. But I LOVE black licorice ice cream, and I think you will too.
Try it!

Here are ingredients for a 500 g recipe:

250 ml fresh cream
2 tablespoons licorice powder
200 g condensed milk
2 tablespoons Licorice liquor

1. In the bowl of an electric mixer, whip the fresh cream until stiff peaks form
2. In another bowl, on low speed, mix the condensed milk with the licorice powder and Licorice liquor
3. Gradually add the licorice mixture to the whipped cream. Stir gently with a spoon to mix well
4. Pour into a resealable container, then seal. Freeze for at least 8 hours, or until firm. Keep stored in the freezer

Nutrition Facts are detailed in the table below. Data is provided per serving.