A deliciously simple dairy free and gluten free liquorice Ice Cream recipe created by Rebecca at Glutarama – the go-to UK blog for gluten free living.
Use a good quality liquorice extract to add extra depth to the flavour of this lesser-known ice cream flavour. Alternatively, substitute with liquorice powder (Start with 40g for a mild flavour and taste test – increase to personal taste)
- 300g dairy free condensed milk (To make your own see the original recipe here from Rebecca at Gluterama)
- 200ml dairy free cream. On this occasion Rebecca used Elmlea dairy free double cream
- 30g dairy free butter such as Flora Plant Butter
- 1-2 tsp liquorice extract or 40g+ liquorice powder
- ¼ tsp black food colouring (optional)
- 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/powder 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, do this now. Top Tip: It may be 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? (e.g. link)
- Freeze for about 12hrs and then you're ready to serve on its own or accompanying a dessert.
This ice cream goes amazingly well with desserts that have berries in them, for example Blackberry Crumble or Summer Pudding.
Permission to reproduce this recipe has very kindly been provided by Rebecca at Glutarama with our thanks. If you are living gluten free, we highly recommend you check out her page. She offers new recipes every week as well as exclusive news and special offers!