Bring the campfire to your home and enjoy some S’mores!!!
Salted Black Licorice Ice Cream
Salted Black Licorice Ice Cream
INGREDIENTS
6–oz RED VINES® Black Licorice Twists Divided (about 20 pieces)
¾ cup Water, divided
¼ cup Cane sugar
1½ cups Raw cashews, soaked 8 hours
14–oz Can full-fat coconut milk
1 tbsp Maple syrup
1 tsp Vanilla extract
2 tsp Black food coloring
1 tsp Sea salt
01. Step One – Melt Licorice Into Syrup
Place the bowl for your ice cream maker in the freezer overnight.
Chop half of the Red Vines Black Licorice (about 10 pieces) into 1-inch chunks and put them in a saucepan with ½ cup of water. Turn heat to low. As the candy melts, stir frequently to prevent it from sticking to the bottom of the pan.
When the water has cooked off, add a splash more water and continue to cook and stir until the black licorice has completely melted.
You should be left with a thick syrup that coats the back of a spoon. Stir in the sugar and remove from heat.
02. Step Two – Blend Soaked Cashews with Melted Licorice
Drain the soaked cashews and give them a good rinse. Transfer the cashews to a blender along with the coconut milk, maple syrup, vanilla extract, black food coloring, and sea salt.
Pour in the melted black licorice and blend until completely smooth and creamy. This may take several minutes depending on the power of your blender.
Add more sweetener or salt, depending on your flavor preference.
03. Step Three – Refrigerate and Churn Ice Cream
Pour the mixture into a large bowl and refrigerate until completely chilled, at least four hours. When you’re ready to make ice cream, turn on your ice cream maker so the bowl is spinning as you pour in the black licorice mixture.
Allow the ice cream to churn for 10 minutes, until the texture is similar to thick soft serve. Meanwhile, chop the remaining black licorice into tiny pieces, no bigger than the size of chocolate chips. In the last minute of churning, add half of the black licorice pieces.
04. Step Four – Scoop, Garnish with Black Licorice, and Serve
Transfer the ice cream to a freezer-safe container, cover with plastic, and freeze until solid, at least six hours (overnight preferred).
Before serving, let the ice cream soften on the counter for 30 minutes—waiting to dig in will give it a scoopable texture. Scoop into cones or bowls and garnish with remaining black licorice pieces.
Leftover ice cream will keep in the freezer for up to a week.
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