Embrace the Delight of Dutch No-Churn Licorice Ice Cream

For many, certain foods hold a special place in their heart – or their stomach! For me, anything with chocolate or licorice is an instant winner. While chocolate desserts are always a joy to create, have you ever experienced the incredible taste of a truly divine licorice ice cream? This particular recipe has quickly become one of my absolute favorite homemade ice cream creations, celebrated for its ease and unforgettable flavor. It’s a genuine taste of the Netherlands, bringing a beloved traditional flavor into a refreshing, modern dessert.

The beauty of this recipe lies in its simplicity: no special ice cream maker is required! You might wonder how such a rich, creamy ice cream can be achieved without churning. The secret lies in our ingenious ice cream base, which combines luscious Mascarpone cheese with light, airy whipped cream. Mascarpone, being naturally rich in fat, lends an unparalleled creaminess, helping to prevent the formation of hard ice crystals that often plague homemade ice creams. The whipped cream, on the other hand, infuses the mixture with air, resulting in a wonderfully light and airy texture that’s a dream to scoop.

Another fantastic advantage of this recipe is that it doesn’t require any egg yolks or whites. This means no raw eggs are involved, making it a safe and delightful treat for virtually everyone. (A quick note: if you have high blood pressure, it’s generally advised to moderate your licorice intake. Always consult with a healthcare professional regarding dietary concerns.)

Why No-Churn Ice Cream is a Game Changer

The concept of no-churn ice cream has revolutionized homemade desserts, making gourmet flavors accessible to every home cook. Traditional ice cream relies on continuous churning to break up ice crystals as they form, resulting in a smooth texture. Without a machine, we achieve this smoothness through specific ingredient choices and techniques. High-fat ingredients like heavy cream and Mascarpone lower the freezing point and contribute to a richer, denser base. Whipping the cream incorporates air, which expands as it freezes, creating a light, fluffy texture. This method is not only convenient but also yields consistently delicious results, proving that you don’t need fancy equipment to make exceptional ice cream.

Gathering Your Ingredients for This Black Licorice Ice Cream Recipe

To embark on your journey to prepare this incredible **homemade licorice ice cream**, you’ll need a few key ingredients. The precise quantities are detailed in the comprehensive recipe card located at the bottom of this blog post, but let’s dive into why each component is essential for achieving that perfect creamy, licorice-infused scoop:

• Heavy Cream (Whipping Cream) – This is the backbone of our no-churn recipe. When whipped, heavy cream traps air bubbles, which are crucial for creating that wonderfully airy and light texture in your ice cream. It’s vital to use heavy whipping cream (with at least 35% fat content) as other creams may not whip up properly, leaving you with a dense, icy result. Ensure it’s very cold before whipping for optimal volume and stability.
• Granulated Sugar – Beyond simply adding sweetness, sugar plays a critical role in the texture of ice cream by preventing it from freezing solid. A little known fact: cold foods tend to taste less sweet than warm foods. This means your ice cream base will need to taste sweeter at room temperature than you’d typically prefer, to achieve the perfect balance once frozen. You can adjust the amount slightly to suit your preference, but remember its structural importance.
• Mascarpone Cheese – This is truly my secret ingredient that elevates this no-churn ice cream to an extraordinary level of creaminess and makes it incredibly easy to scoop. Mascarpone is an Italian cream cheese, known for its exceptionally high fat content and smooth, velvety texture. Unlike recipes that rely solely on whipped cream, which can sometimes lead to hard ice crystals, Mascarpone provides a rich, stabilizing base that keeps the ice cream consistently smooth and soft. Do not skip this ingredient for the best results!
• Vanilla Extract – A touch of vanilla extract adds a beautiful aromatic depth that complements the strong flavor of licorice without overpowering it. For the most authentic and deep flavor, I highly recommend using natural vanilla extract. If you’re an avid baker, you might even consider making your own homemade vanilla extract – it’s a rewarding process and produces a superior product that lasts a long time.
• Whole Milk – This acts as the perfect medium for dissolving our licorice candies. The fat content in whole milk also contributes to the overall creaminess of the ice cream base, ensuring that the licorice flavor is evenly distributed and fully integrated into the mixture.
• Licorice Candies – The star of the show! In this particular recipe, I’ve opted for salty licorice, which offers a delightful contrast and an authentic Dutch touch. However, don’t hesitate to experiment! Sweet licorice or even laurel licorice would also be incredibly delicious, offering different nuances to the flavor profile. Choose your favorite type of Dutch licorice to personalize this treat.
• Black Food Coloring (Optional) – This ingredient is entirely optional but can significantly enhance the visual appeal of your ice cream. If you desire that truly striking, deep black ice cream, a few drops of black food coloring will achieve it without altering the taste. It makes the ice cream look as bold as it tastes!

Crafting Your Homemade Licorice Ice Cream: A Simple Step-by-Step Guide

Creating this easy and delicious **licorice ice cream** is a straightforward process. For a convenient printable recipe with detailed step-by-step instructions, please refer to the recipe card at the bottom of this blog post. Here’s how you’ll bring this fantastic dessert to life:

1. Prepare the Licorice Mixture: Begin by finely chopping your chosen licorice candies into small pieces. The smaller the pieces, the faster they will dissolve. Place these chopped candies into a medium saucepan. Pour in the whole milk. Gently heat this mixture over a low to medium heat. Your goal is to melt the licorice completely into the milk, creating a smooth, dark, and flavorful syrup. There’s no need for it to boil; gentle warmth is sufficient. This process might take a little while, so be patient and stir occasionally. Once fully dissolved, remove from heat and let the mixture cool completely. You can speed this up by placing the saucepan in an ice bath or transferring the mixture to a shallow bowl.
2. Whip the Cream and Sugar: In a large mixing bowl, combine the very cold heavy whipping cream with the granulated sugar. Using an electric mixer (handheld or stand mixer), whip the mixture until it becomes thick and lumpy, reaching a consistency similar to thick Greek yogurt. Be careful not to over-whip, as this can lead to a grainy texture. The cream should hold soft peaks.
3. Combine and Mix: To the whipped cream mixture, gently fold in the cooled licorice-milk mixture, the creamy Mascarpone cheese, and the vanilla extract. Mix everything together until it is just combined and has a uniform, Greek yogurt-like thickness and a consistent dark color (if using food coloring). Ensure there are no streaks of unmixed Mascarpone or cream.
4. Freeze to Perfection: Carefully transfer the ice cream base into a freezer-safe container. An airtight container is ideal to prevent ice crystals from forming on the surface during freezing. Cover the container tightly and place it in the freezer. Allow it to freeze for a minimum of 4 hours, or preferably overnight, to achieve the perfect firm yet scoopable consistency.

Once frozen, your homemade **Dutch licorice ice cream** is ready to be enjoyed! This recipe proves that exceptional ice cream doesn’t require complex equipment or techniques. If you’re eager to explore more delightful no-churn ice cream creations, don’t miss these other fantastic recipes: our refreshing lemon ice cream without a machine, the comforting creamy apple pie ice cream, or the ever-popular Oreo ice cream. All these can also be made effortlessly without an ice cream machine, expanding your homemade dessert repertoire!

Tips for the Perfect No-Churn Licorice Ice Cream

• Chill Everything: For the best results when whipping cream, ensure your mixing bowl and whisk attachments are thoroughly chilled before you begin. A cold environment helps the cream whip up faster and hold its volume better.
• Cool Down Your Licorice: It’s absolutely crucial that your dissolved licorice-milk mixture is completely cool before you add it to the whipped cream. Introducing warm liquid will cause the whipped cream to deflate, resulting in a less airy and possibly icier ice cream.
• Gentle Folding: Once you’ve whipped your cream to the desired consistency, be gentle when folding in the Mascarpone, vanilla, and licorice mixture. Overmixing can knock out the air you’ve just incorporated, leading to a denser ice cream.
• Airtight Storage is Key: To prevent freezer burn and the formation of large ice crystals on the surface, always store your homemade ice cream in an airtight container. This will keep it fresh and delicious for longer.
• Serving Suggestions: This licorice ice cream is fantastic on its own, but you can elevate it with simple garnishes. A sprig of fresh mint, a sprinkle of finely crushed licorice bits, or even a drizzle of chocolate sauce can add an extra layer of flavor and visual appeal.
• Patience is a Virtue: While the “prep time” is minimal, allowing adequate freezing time is essential. Don’t rush it; 4-5 hours is the minimum, but overnight often yields the best, most stable texture.

Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.

Need more inspiration?

• You can find video recipes on my YouTube channel.
• And don’t forget to save the recipes on Pinterest, so you can easily find them again next time!

No-Churn Licorice Ice Cream

Andréa