Most people who know me know that I adore Halloween and I am not a huge fan of vanilla ice cream unless it’s covered with hot fudge. So it wouldn’t surprise everyone that I adore making the antithesis of vanilla at this time of year – Black Ice Cream!
As the leaves turn, and a chill creeps into the air, there’s one thing I love doing during the Halloween season – making black ice cream. It’s a mysterious treat that adds a spooky touch to any celebration.
I first saw black ice cream at Morgenstern’s Finest Ice Cream in New York, famous for their innovative flavors. It was pure Halloween magic—a deep black color, smooth texture, but with a black sesame flavor. Some make it with that, but I have chosen to create it as a vanilla ice cream with black food coloring!
Black Ice Cream Ingredients
This is a Philadelphia style or American style recipe which means there are no egg yolks needed! It really is the same as my vanilla ice cream base. These are also pretty simple ingredients to find.
- Heavy Cream: The heavy cream adds luscious richness and creaminess to the ice cream, making it velvety smooth.
- Whole Milk: Whole milk contributes to the ice cream’s creamy texture without overwhelming it with fat. It’s a perfect balance.
- Granulated sugar: Obviously, sugar sweetens the final product and plays an important role in the freezing process
- Vanilla Extract: A touch of vanilla extract enhances the overall flavor profile and adds a hint of sweetness
- Black Food Coloring: to make it black!
Making black ice cream, like any other ice cream, requires a few essential pieces of equipment to ensure it comes out perfect! Here’s a list of equipment you’ll need:
- Ice Cream Maker: A dedicated ice cream maker will help churn the ice cream mixture while freezing it simultaneously!
- Mixing Bowls: Bowls for mixing ingredients, making the custard base, and combining the plum puree.
- Whisk: A whisk is crucial for mixing the custard base and ensuring a smooth texture.
- Freezer-Safe Container: A container with an airtight lid for storing the ice cream while it sets in the freezer.
The Ice Cream maker to use!
You have to have an ice cream maker if you want to make ice cream or sorbet! I started making it using the Cuisinart ICE-100 Compressor Ice Cream and Gelato.
There is no faffing around with bowls in the freezer. When you are ready for ice cream, it’s ready. Just turn on the Cuisinart ice cream maker and go. In about 40 minutes, you have ice cream that you can eat right then, or you can put it in the freezer to harden up a bit more. Once done in, you’ll have about 1 litre of ice cream ready to devour!
Follow these simple steps for your make the easiest black ice cream!
Prepare the ice cream base
Pour milk into a medium or large bowl, add sugar and whisk well until sugar gets completely dissolved.When the sugar dissolves, mix in the vanilla and cream until thoroughly combined.
Add the black gel (I used four mini capsules to create mine!) and stir!
Freeze (skip this step if you’re using an ice cream maker)
Transfer the milk mixture into a freezer-safe container or a shallow loaf pan (and cover tightly with plastic wrap) and place it in the freezer for about 4 hours.
After it’s completely frozen, keep the ice cream at room temperature to partially thaw it. Transfer it to the food processor for a minute or two (for a light, fluffy texture). Transfer the ice cream back into its container and refreeze for at least 3 hours.
Chill and transfer to the ice cream machine (skip this step if you’re not using an ice cream maker)
Place the ice cream mixture into a large bowl in the refrigerator until it is chilled. Transfer the mixture to the chilled container of your ice-cream maker and churn ice cream as per the manufacturer’s instructions.
You can start eating your homemade ice cream immediately or keep it in the freezer for a couple of hours to firm it up.
How Much Ice Cream Does this Make?
This makes about 1 liter or 4 cups of ice cream! I served eight people a taste or 6 people a generous bowl! It really does beat store-bought ice cream every time!
Tips to Remember
When making any ice cream, there are a few tips and tricks that can help ensure success:
- Use high-quality ingredients: The flavor of your ice cream will only be as good as the ingredients you use. Opt for fresh, high-quality cream and milk.
- Chill your mixture thoroughly: Before churning, make sure your ice cream mixture is thoroughly chilled. This will help it freeze more quickly and evenly, resulting in a smoother texture. Aim for a temperature of around 40°F.
- Don’t overfill your ice cream maker: It can be tempting to fill your ice cream maker to the brim, but this can actually impede the freezing process. Stick to the manufacturer’s recommended capacity, and if you need to make a larger batch, do it in batches.
- Add mix-ins at the end: If you’re adding mix-ins like nuts, chocolate chips, or fruit, wait until the last few minutes of churning to add them. This will help ensure they’re evenly distributed throughout the ice cream.
- Freeze your ice cream properly: Once your ice cream is churned, transfer it to an airtight container and freeze it for several hours or overnight. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container.
By following these tips and tricks, you can create delicious, pumpkin ice cream that’s s
Variations on Black Ice Cream
Black ice cream is not only visually striking but also a great canvas for experimenting with various flavors and textures. Here are some delicious variations and flavor ideas to take your black ice cream to the next level:
- Black Sesame Ice Cream: This is the classic and most popular variation. You can enhance the nutty flavor by using black sesame paste or ground black sesame seeds.
- Chocolate Black Ice Cream: If you’re a chocolate lover, add cocoa powder or melted dark chocolate to the base for a rich and indulgent chocolatey treat.
- Mint Chocolate Chip: Create a spooky version of mint chocolate chip by adding mint extract and dark chocolate chips. The green mint against the black ice cream is visually stunning.
- Peanut Butter Black Ice Cream: Swirl in creamy peanut butter and add chunks of dark chocolate or peanut butter cups for a delightful contrast of flavors and textures.
- Coffee Black Ice Cream: Brew strong coffee and add it to your ice cream base for a delicious coffee-flavored variation. You can also add crushed chocolate-covered espresso beans for extra texture.
- Cookie Crunch: Crush your favorite dark-colored cookies (like chocolate sandwich cookies or chocolate wafers) and fold them into the ice cream for added crunch and flavor.
Remember to adjust the sweetness and flavorings to your liking and follow the recipe instructions for each variation carefully. With these ideas, you can make black ice cream that not only looks cool, but also tastes absolutely demoic. Enjoy experimenting with these variations!
Can you make lactose-free or dairy ice cream?
Absolutely! If you don’t have lactose tolerance and want to enjoy homemade ice cream, you can replace whole milk with lactose-free milk. moreover, you can also use coconut cream or lactose-free heavy cream.
Is ice cream gluten-free?
Ice cream is typically gluten-free, but it’s important to check the ingredients list to make sure there are no gluten-containing additives.
How long does ice cream last in the freezer?
Homemade ice cream can last up to two weeks in the freezer, while store-bought varieties may last longer due to the addition of stabilizers. It’s important to store ice cream in an airtight container to prevent ice crystals from forming.
Other ice creams to try
Here is the recipe!
Black Ice Cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- black food coloring
- Combine the milk and sugar in a medium bowl and whisk together until the sugar has dissolved.
- Stir in the cream and the vanilla
- Stir in black food coloring until the ice cream is black!
- Cover and put in the fridge for at least two hours, but I would do overnight
- Take out of the fridge and make it according to the manufacturer’s instructions. (I always use my Cuisinart Ice Cream Maker)*
- Wow everyone by serving it immediately or store in an airtight container in the freezer for up to 2 weeks.
- Pour in the ice cream mixture, add the ice cream paddle and then turn it on
- I set the timer for 35 minutes
- You can always churn it longer if you want it harder
- Put it in the freezer to harden up some more
PIN IT FOR LATER