“This is a recipe with lots of taste and very little fuss. From the food and wine paring cookbook "A Matter of Taste" by Lucy Waverman and James Chatto. Use premium quality ice cream for the best results.”
READY IN:
4hrs 10mins
SERVES:
4
YIELD:
2 cups
UNITS:
Metric

Ingredients Nutrition

  • 473.18 ml premium vanilla ice cream
  • 14.79 ml white sambuca (or Pernod)
  • 59.14 ml black licorice, finely chopped

Directions

  1. Let the ice cream sit for 30 minutes at room temperature in order to soften.
  2. Combine the softened ice cream with the Sambucaa (or Pernod) and the chopped licorice candy. Mix well.
  3. Refreeze for at least 4 hours.

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