Salty liquorice ice cream


Salty liquorice ice cream

Saltlakrits (salty liquorice) is very popular godis (sweet/candy) in Sweden, although it is something of an acquired taste. Swedes love to give some saltlakrits to non-Swedes and watch them squirm as the saltiness hits them. It’s a national sport. I’ve been caught too and whilst I might have squirmed the first time I’ve grown to rather like it.

Just to confuse matters, there usually isn’t any salt in saltlakrits. In fact the taste comes from ammonium chloride, not sodium chloride. I’m not sure why, but apparently it does. Sometimes it is known by its Finnish name, salmiakki, which means ammonium chloride.

In this ice cream I use fine sea salt and ground liquorice, rather than salty liquorice, because it is easy to obtain and I can’t tell the difference between sodium and ammonium chloride! It is one my favourite Swedish ice creams so if you too have grown to like saltlakrits I recommend that you give it a try. John Duxbury



• You can buy raw liquorice powder and liquorice syrup in many food markets and online.
• The quantity of salt below gives a good salty taste without being overwhelming, but feel free to adjust the amount.


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
¾ tsp   fine salt
240 ml (1 cup) whipping cream
120 ml (½ cup) whole milk (3-4%)
1 tbsp   sweet liquorice syrup or salty liquorice syrup (optional)


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, vanilla essence and salt.

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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