Dairy Free Liquorice Ice Cream

5 from 5 votes

Dairy Free Liquorice Ice Cream

A deliciously simple dairy free Liquorice Ice Cream recipe. Using a good quality Liquorice extract to add extra depth to the flavour of this lesser-known ice cream flavour. One for Liquorice lovers and those new to Liquorice, this ice cream will delight the senses.

Prep Time30

Freeze12

Total Time12 30

Course: Dessert, Treat

Cuisine: Vegan

Keyword: Dairy Free, Gluten Free, Ice Cream, Tutti Frutti, Vegan

Servings: scoops

Calories: 145kcal

Author: Glutarama

Ingredients

300 g dairy free condensed milk [to make you own see post or notes]
200 ml dairy free cream on this occasion I used Elmlea Double
30 g butter or butter alternative (I use Flora plant butter) I used Flora Plant Butter
1-2 tsp liquorice extract I used 2 and this has a great flavour not too strong.
¼ tsp black food colouring (optional)

Metric - US Customary

Instructions

If making your own condensed milk do this first and set aside to cool to room temperature.
In a mixing bowl beat your cream and softened butter until it stiffens.
Add the condensed milk, liquorice extract and beat again to combine.
Top Tip: add 1 teaspoon first, taste test and add the second if you love liquorice.
If adding food colouring add this now.
Top Tip: I find it easier to add the pea sized black paste to a small bowl and mix with ½ a teaspoon of water to loosen in before adding to the ice cream mixture.
Spoon the ice cream into a large enough container - this makes approx 900ml of ice cream
Once smoothed down why not decorate with gluten free liquorice pieces (can be sourced online)
Freeze for about 12hrs and then you're ready to serve on it's own or accompanying a dessert. This goes amazingly well with desserts that have berries in them for example Blackberry Crumble or Summer Pudding.

Notes

Dairy Free and Vegan Condensed Milk Recipe

Empty a 400ml tin of coconut milk into a medium saucepan, add 150g caster sugar and stir to combine. Place on a high heat and stir until bubbling. Turn heat down to a gentle rolling boil and leave for 15 minutes. Don’t leave unattended and stir occasionally, the condensed milk will halve in volume and go a wallpaper paste colour! Remove from the heat, pour into a glass heatproof jug and cool to room temperature, this will take about an hour.

Nutrition