Salted Black Licorice Ice Cream 

Salted Black Licorice Ice Cream 

Salted Black Licorice Ice Cream

With Red Vines® Candy

salted black licorice ice cream



Serves 6


  • 6 oz. Red Vines Black Licorice, divided (about 20 pieces) 

  • ¾ cup water, divided 

  • ¼ cup cane sugar 

  • 1½ cups raw cashews, soaked 8 hours 

  • 1 14-oz. can full-fat coconut milk 

  • 1 tablespoon maple syrup 

  • 1 teaspoon vanilla extract 

  • 2 teaspoons black food coloring 

  • 1 teaspoon sea salt 

01. Melt Licorice Into Syrup

Place the bowl for your ice cream maker in the freezer overnight. 

Chop half of the Red Vines Black Licorice (about 10 pieces) into 1-inch chunks and put them in a saucepan with ½ cup of water. Turn heat to low. As the candy melts, stir frequently to prevent it from sticking to the bottom of the pan.

When the water has cooked off, add a splash more water and continue to cook and stir until the black licorice has completely melted.

You should be left with a thick syrup that coats the back of a spoon. Stir in the sugar and remove from heat. 

melted black licorice

02. Blend Soaked Cashews with Melted Licorice

Drain the soaked cashews and give them a good rinse. Transfer the cashews to a blender along with the coconut milk, maple syrup, vanilla extract, black food coloring, and sea salt.

Pour in the melted black licorice and blend until completely smooth and creamy. This may take several minutes depending on the power of your blender.

Add more sweetener or salt, depending on your flavor preference. 

soaked cashews

03. Refrigerate and Churn Ice Cream

Pour the mixture into a large bowl and refrigerate until completely chilled, at least four hours. When you’re ready to make ice cream, turn on your ice cream maker so the bowl is spinning as you pour in the black licorice mixture.

Allow the ice cream to churn for 10 minutes, until the texture is similar to thick soft serve. Meanwhile, chop the remaining black licorice into tiny pieces, no bigger than the size of chocolate chips. In the last minute of churning, add half of the black licorice pieces. 

salted black licorice ice cream

04. Scoop, Garnish with Black Licorice, and Serve

Transfer the ice cream to a freezer-safe container, cover with plastic, and freeze until solid, at least six hours (overnight preferred).

Before serving, let the ice cream soften on the counter for 30 minutes—waiting to dig in will give it a scoopable texture. Scoop into cones or bowls and garnish with remaining black licorice pieces.

Leftover ice cream will keep in the freezer for up to a week. 

salted black licorice ice cream cones

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Red Rope Icees

Red Rope Icees

Red Rope Icees

With Red Vines® Candy

red vines red rope icees


Makes 2


  • 1 tablespoon sugar
  • 3 cups ice cubes

01. Melt Red Vines Red Ropes

Combine the Red Vines Red Ropes Licorice Candy and ½ cup of water in a skillet and bring to a simmer over medium-low heat. Continue cooking and stirring occasionally, adding a splash more water if the candy starts sticking to the pan.

Once the Red Ropes have melted, remove the pan from heat and scoop the candy into a bowl to cool.

melted red vines candy

02. Combine with Dissolved Sugar

Add another ½ cup of water to the skillet along with a tablespoon of sugar. Bring to a gentle simmer and stir to dissolve the sugar in the water.

Use a spatula to scrape up any candy bits stuck to the bottom of the pan.

Pour the sugar water into the bowl with the melted candy.

melted red vines candy

03. Combine Candy with Crushed Ice

Fill a blender with 3 cups of ice cubes and pulse to crush. Transfer the crushed ice to a bowl and place it in the freezer until the candy has cooled.

When the melted candy/sugar water has cooled to room temperature, add it to the blender. Blend on high speed to break up any remaining solid chunks of candy. Add half of the crushed ice and blend again.

Divide the remaining crushed ice between two glasses and pour the Red Vines Red Ropes mixture over top. Enjoy immediately.

red vines red rope icee

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Spider Web Mini Cheesecakes

Spider Web Mini Cheesecakes

Spider Web Mini Cheesecakes

With Red Vines® Candy

spider web mini cheesecakes


  • 12 chocolate sandwich cookies, crushed in a food processor

  • 2 tablespoons butter, melted

  • 1 8-oz package of cream cheese, softened

  • ¼ cup plain greek yogurt

  • ¼ cup sugar

01. Bake Crushed Cookies

Preheat your oven to 350F degrees and line a muffin tin with cupcake liners.

Combine the crushed cookies and melted butter in a bowl and mix. Add a heaping tablespoon to each muffin tin slot and use a spoon or your fingers to press down. Bake for 6 minutes, then set aside to cool.

cookie bottom of cheesecake recipe

02. Make Cheesecake Filling and Red Vines Topping

Meanwhile, combine the cream cheese, greek yogurt, sugar, and vanilla extract in a large bowl and beat at medium speed until completely smooth. Add the egg and beat on low until just combined; do not overmix.

Divide the cheesecake filling between the muffin tin slots and set aside.

In a small skillet, combine the Red Vines Original Red Licorice Twists and ¼ cup of water and bring to a simmer over medium-low heat. Stir frequently, adding more water as needed to prevent the candy from sticking to the pan. Continue to simmer the Red Vines until sticky and soft, about 15 minutes. Remove from heat.

how to make cheesecake

03. Create Spider Web Toppings

Place the vanilla frosting in a large bowl along with the melted Red Vines. Beat on high until completely smooth. If any large chunks remain, transfer the mixture to a blender or food processor and blend. Scoop the frosting into a piping bag fitted with a small tip.

To create spider webs, make a spiral on top of each cheesecake – it’s okay if they’re not perfect. Then use a toothpick to make lines, dragging the Red Vines frosting from the center of the cheesecake outwards.

spider web topping on cheesecake

04. Bake Mini Cheesecakes

Bake the mini cheesecakes for 18 to 20 minutes, until just the center of each cheesecake jiggles when you shake the muffin tin.

Cool on a wire rack for an hour, then transfer the mini cheesecakes to the fridge to chill for at least 6 hours, or overnight.

mini halloween cheesecakes

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Candy Corn Mocktails

Candy Corn Mocktails

Candy Corn Mocktails

With Red Vines® Candy

candy corn mocktails


  • 2 cups orange soda

  • 2 cups lemon-lime sports drink

  • 2 cups zero sugar white sports drink

01. Dip Glass Rim in Sugar

Pour a few tablespoons of water on a plate and dip the rim of a drinking glass in the water. Fill another plate with sugar and dip the rim in the sugar.

Turn the glass right-side up and add a Red Vines Original Red Licorice Twist. Then fill the glass to the top with ice.

halloween drink

02. Add Orange Soda and Lemon-Lime


Slowly pour in ½ cup orange soda, followed by ½ cup lemon-lime sports drink and ½ cup zero sugar sports drink.

The combination of the ice and slowly pouring will help keep the colors from blending. To maintain the layered effect, do not stir. Enjoy!

orange soda with lemon-lime
candy corn drink

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Bloody Vanilla Popsicles

Bloody Vanilla Popsicles

Bloody Vanilla Popsicles

With Red Vines® Candy

bloody vanilla popsicles for halloween


Makes about 6 popsicles, depending on popsicle mold size




  • 2/3 cup (165 grams) whole milk

  • ½ cup (120 grams) heavy cream

  • 3 tablespoons (40 grams) sugar

01. Melt Red Vines and Refrigerate

Chop the Red Vines into ½” pieces. In a saucepan, combine Red Vines pieces and water. Cook over low heat, stirring occasionally, until the Red Vines have melted and you have a smooth syrup. Add red food coloring if desired.

Refrigerate the syrup, stirring occasionally, until it has cooled to room temperature.

melted red vines candy

02. Pour Syrup Into Popsicle Molds

Once cool, use spoon to pour a little syrup into the top of each mold.

If your molds lay flat, use spoon to nudge the syrup into a drippy shape in top half of the mold. If your molds stand up, spoon syrup into all of the cavities & flip molds upside down to let syrup drip down the sides.

Place popsicle molds in freezer until firm—at least 1 hour. Meanwhile, make popsicle base.

bloody popsicles

03. Combine Ingredients for Popsicle Base

For the popsicle base, combine all of the ingredients in a bowl and whisk to combine.

Remove the popsicle molds from the freezer. Place them on a tray that will fit in your freezer.

ingredients for popsicle base

04. Pour Mixture Into Popsicle Molds

Pour the popsicle mixture into popsicle molds on top of the frozen Red Vine drip. Fill the molds to the very top.

Insert popsicle sticks into the molds.

Transfer molds to the freezer and freeze overnight.

using a popsicle mold

05. Decorate and Enjoy


Decorate popsicles and enjoy.

bloody vanilla popsicles for halloween

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Purple Monster Eyeballs

Purple Monster Eyeballs

Purple Monster Eyeballs

With Red Vines® Candy

purple monster eyeballs


  • Pinch of salt
  • 2 cups rice crisp cereal
  • 16 large candy eyeballs
  • Purple sprinkles

01. Melt Red Vines Grape Twists

Combine the Red Vines Grape Licorice Twists and ¼ cup of water in a skillet over low heat.

Cook until the candy is melted, adding more water as needed to prevent it from sticking to the pan, about 7 minutes. When done, it should be the consistency of jelly.

melted red vines grape twists

02. Melt Butter and Marshmallows

Melt the butter in a medium saucepan over low heat. Add the marshmallows and a pinch of salt and stir until melted.

If you want a deeper purple color, add a few drops of purple food coloring to the marshmallows.

Remove from heat and fold in the melted Red Vines Grape Licorice Twists (a few lumps are okay).

melted butter and marshmallows

03. Stir in Rice Crisp Cereal

Stir the rice crisp cereal into the marshmallow mixture and allow it to cool for 5 minutes. Line a baking sheet with parchment paper and fill a small bowl with purple sprinkles.

rice crisp cereal

04. Roll Into Balls and Add Eyeballs

Roll tablespoon-sized scoops of the cereal mixture between your hands (it helps to spray your hands with cooking spray first) to form ping pong sized balls.

Press a candy eyeball into each ball and roll the front in purple sprinkles. Set the purple monster eyeballs on the baking sheet to cool completely.

monster marshmallow balls

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