★ dessert ★
Salt Licorice Ice Cream
No-churn vanilla folded through ground salt liquorice. Ten minutes hands-on, an overnight freeze, a permanent new favourite.
A no-churn ice cream — sweetened condensed milk + whipped cream — folded through with crushed salt liquorice. The base is sweet and creamy; the liquorice gives it a long, salty-mineral finish that's totally addictive.
Method
- 1
In a large bowl, whip the heavy cream to stiff peaks. Fold in the condensed milk, vanilla, and salt — keep folding until smooth and pale.
- 2
Fold in two-thirds of the chopped liquorice + all the chocolate (if using). Pour into a freezer-safe loaf tin or container.
- 3
Top with the remaining liquorice. Cover tightly and freeze for at least 8 hours, ideally overnight. Scoop and serve.
★ Tips from the kitchen ★
- Hand-chop the liquorice — a food processor turns it into paste. You want little caramelly chunks.
- Tastes even better on day 2 — the liquorice flavour migrates into the cream and intensifies.
- Serve with hot espresso poured over the top. Affogato, salt-liquorice edition.