So, where are the licorice lovers among you? Even though licorice has a firm place on the confectionery shelves here in Germany, it is rather rare to find licorice ice cream in ice cream parlors. In Scandinavian countries and the Netherlands, however, I have often seen this special type of ice cream on the menu.
So I ask myself: why not here too? For some it is the ultimate childhood memory, for others it is simply inedible. But that’s what makes this liquorice ice cream so interesting. Because it’s otherwise so hard to find, today we’re simply making our own delicious liquorice ice cream at Ninja Creami**.
If you still need the Ninja Creami** for this, you can also order it directly here*:
If you need more containers with all these delicious ice cream recipes, you can find them here*:
You can find the cute moose spoons here*:
At first I was unsure whether this would work at all. The taste is… special. But you know what? Not only did it work, it actually tastes really good.
By the way, you are free to choose your own licorice, you can also simply use leftovers. I used licorice snails for this licorice ice cream recipe, but you can also use hard licorice candies, in which case you may just need a little more patience until the licorice has dissolved.
If you are looking for more ice cream recipes, have a look here.
Carefully bring the milk to a boil and remove the pot from the heat.
Break the licorice rolls into small pieces and dissolve them in the hot milk. It is best to let them steep in the warm milk for at least an hour, stirring occasionally.
Put the cream and sugar in a Ninja Creami container. Add the milk and licorice mixture and stir everything until the sugar has dissolved.
Freeze for at least 24 hours.
Select the Ice Cream mode. If the ice cream is not creamy enough, stir it again with another respin.
Ingredients
If you’re more skeptical: Maybe this licorice ice cream will help you transform into a licorice lover.
Have you tried the recipe for the liquorice ice cream? Then tag me on Instagram with @recipewonder. To make sure you don’t miss any new recipes, follow me on Pinterest and YouTube.
As always, have fun with this recipe and bon appétit!
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Links marked with * are affiliate links where I get a small commission if you buy the product through my link. The price remains the same for you and you support me and our shared passion for cooking.
