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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Monster Marshmallow Popcorn Balls

Monster Marshmallow Popcorn Balls

Monster Marshmallow Popcorn Balls

With Red Vines® Candy

monster marshmallow popcorn balls


  • 12 cups of popcorn

  • ¼ cup of butter

  • 1 (10oz) bag of miniature marshmallows

01. Melt Butter and Marshmallows

In a dutch oven or nonstick pot over low heat, melt ¼ cup of butter.

Add in marshmallows and stir until smooth.

butter popcorn and marshmallows

02. Coat Popcorn with Marshmallow Mixture

Stir in popcorn until evenly coated in the creamy marshmallow mixture.

coating popcorn with marshmallows

03. Scoop Popcorn Balls

Coat hands in butter or oil, and scoop out popcorn to form balls.

Place popcorn balls on a cookie sheet lined with parchment paper.

popcorn marshmallow balls

04. Cut Red Vines Candy Pieces

For the monster antenna decoration, cut Red Vines Grape Twists in half and stick both pieces to the top of the popcorn ball.

cut red vines candy in half

05. Place Candy Eyeball

Use candy eyeballs to decorate the eye.

placing candy eyeball on popcorn ball

06. Place Red Vine Mouth

For the mouth, cut Red Vines Candy Corn Twists in half and then into strips.

monster marshmallow popcorn balls

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Red Vines Candy Corn

Red Vines Candy Corn

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With Red Vines® Candy

red vines candy corn popcorn


  • ¼ cup vegetable or canola oil

  • 2 tablespoons (26 grams) granulated sugar

  • 2 tablespoons (30 grams) brown sugar

  • ½ cup unpopped popcorn kernels

  • ¼ teaspoon table salt

  • 3 Red Vines Original Red Twists, chopped into very small pieces

  • 3 Red Vines Grape Twists, chopped into very small pieces

  • Sprinkles (optional)

01. Pop Popcorn Kernels with Salt and Sugar

Heat the oil in a large pot over medium heat. Place three popcorn kernels into the oil as it heats to gauge the temperature. When the kernels pop, the oil is ready to go!

Once the oil is hot, add the sugar and let heat for a few seconds to start melting.

Add the salt and popcorn kernels.

Cover the pot. Let the pot sit on the burner for 3 seconds, then lift the pot and shake for 3 seconds. You should start to hear popping after about 60 seconds. Continue heating and shaking until the popping has slowed to once every 2-3 seconds.

popcorn and candy recipe

02. Top Popcorn with Red Vines Candy

Once the popping has slowed to once every 3-5 seconds, remove the pot from the heat.

Pour onto a baking sheet.

Immediately top with chopped Red Vines and sprinkles, if using.

candy and popcorn salty snack mix

03. Cool and Store Popcorn

Let sit, allowing to cool.

Store the popcorn in an airtight container at room temperature for up to 2 weeks.

popcorn candy recipe mixture

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