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Licorice Ice Cream

Licorice Ice Cream created by wicked cook 46

This is a recipe with lots of taste and very little fuss. From the food and wine paring cookbook "A Matter of Taste" by Lucy Waverman and James Chatto. Use premium quality ice cream for the best results.

Ready In:
4hrs 10mins
Serves:
Yields:
Units:

ingredients

  • 2 cups premium vanilla ice cream
  • 1 tablespoon white sambuca (or Pernod)
  • 14 cup black licorice, finely chopped

directions

  • Let the ice cream sit for 30 minutes at room temperature in order to soften.
  • Combine the softened ice cream with the Sambucaa (or Pernod) and the chopped licorice candy. Mix well.
  • Refreeze for at least 4 hours.
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RECIPE MADE WITH LOVE BY

"This is a recipe with lots of taste and very little fuss. From the food and wine paring cookbook "A Matter of Taste" by Lucy Waverman and James Chatto. Use premium quality ice cream for the best results."
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  1. rosslare
    Yummy, quick and easy, using ready made vanilla ice cream. 3 ingredient wonder!
    Reply
  2. wicked cook 46
    Licorice Ice Cream Created by wicked cook 46
    Reply
  3. wicked cook 46
    I adore licorice ice cream but can't find it where I live but this is a yummy replacement. It does melt easy from the alcohol.Will make again. Made for PAC spring 2009
    Reply
  4. Chef Regina V. Smith
    This is a recipe with lots of taste and very little fuss. From the food and wine paring cookbook "A Matter of Taste" by Lucy Waverman and James Chatto. Use premium quality ice cream for the best results.
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