Sesame and Liquorice Ice Cream

The first time I made this Sesame and Liquorice ice cream I knew we were going to be friends, Firstly because it’s a ridiculously easy no churn recipe and is quite unike anything I’ve ever tasted. Made with the usual suspects – condensed milk, cream and vanilla, but then, a generous handful of speckle black seeds combined with lacquered black liquorice syrup. The syrup is almost salty and intensely aniseed-ish, a perfect contrast to the creamy sweetness of the ice cream. Heavenly, in fact.

Sesame and Liquorice Ice Cream

Toasting the sesame seeds adds a muted nuttiness to the taste. If ‘unusual’ is your favourite flavour, this is definitely worth a scoop. With just 6 ingredients it’s a breezy summer ice cream.

Cook’s Note: I used Lakrids Liquorice syrup.

Sesame and Liquorice Ice Cream

Sesame and Liquorice Ice Cream


Sesame and Liquorice Ice Cream

Serves 6-8

  • 280g condensed milk, chilled
  • 2 tablespoons liquorice syrup
  • 1 teaspoon vanilla extract
  • 500ml (2 cups) fresh cream, chilled
  • 2 tablespoons black sesame seeds, toasted
  1. Place the condensed milk, liquorice syrup and vanilla extract in the bowl of an electric mixer.
  2. Beat on a low speed to combine.
  3. Add the cream, increase the speed and beat until the mixture is light and fluffy.
  4. Fold the sesame seeds through and scrape the ice cream into a loaf tin or freeze-proof container.
  5. Cover with cling film and freeze for 3-4 hours or overnight.
  6. Before scooping, leave out on the counter for about 5 minutes to soften slightly.


More dreamy desserts to make when it’s too hot for pudding:

Lemon curd yoghurt creams with syrupy summer berries

Avocado chocolate mousse







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