Liquorice ice cream


Liquorice ice cream

Swedes love all sweets (candy). They even call sweets godis which seems to elevate candy to an almost holy status. They are the world’s biggest consumers of godis. In 2011 Swedes ate an average of 15 kg (33 lbs) of godis per person! That’s more than double the average consumption by Americans! Swedes are beginning to see all their candy eating as part of their national identity and blinding themselves to the obvious dangers.

By now you probably realise that it is one of those Swedish traits that I am not too keen on adopting. However, of all the types of candy that Swedes gobble up, lakrits (liquorice) is the perhaps the most Swedish and my favourite so I do enjoy an occasional cone of lakritsglass (liquorice ice cream). Usually it is salty, sometimes very salty, but it is that combination of saltiness and sweetness that is so Swedish and to which I could easily become addicted. John Duxbury


Recipe summary for liquorice ice cream


•  You can buy raw liquorice powder and liquorice syrup online.

•  Add some liquorice syrup for an extra liquorice taste.

•  If you are serving the ice cream on its own, garnish with some soft sea salt flakes and sliced salt liquorice.

•  You might prefer our recipe for saltlakritsglass (salty liquorice ice cream).


This recipe uses raw egg so the ice cream should not be served to anyone who shouldn't eat raw egg.


2   egg yolks, preferably organic for a richer colour
65 g (¼ cup) granulated sugar, preferably raw (pure) cane sugar
2 tsp   ground liquorice (raw liquorice powder)
½ tsp   vanilla essence
240 ml (1 cup) whipping cream
120 ml (½ cup) whole milk (3-4%)
1 tbsp   sweet liquorice syrup


1. Whisk the egg yolks and sugar in a mixing bowl until you have a light mixture, about 2 minutes.

2. Mix in the ground liquorice and vanilla essence.

3. Pour in the cream and milk and whisk to blend.

4. Pour the mixture into ice cream machine with the paddle running.

5. When almost set pour in liquorice syrup (optional) and transfer to a tub for freezing.

Without an ice cream machine

If you’ve not got an ice cream machine, continue whipping after stage 3 for another 2 or 3 minutes, then transfer to an ice cream container. Cover the surface of the ice cream with cling film (food wrap) and freeze. Remove the mixture from the freezer every half hour. Fork over the mixture thoroughly and return to the freezer. Repeat this step until the mixture is thoroughly frozen, which will normally take 2 or 3 hours.


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John Duxbury
Editor and Founder