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Black garlic ice cream

The flavour of black garlic has the slight tang of tamarind or balsamic vinegar and a mild sweetness that resembles rich molasses with the complexity and umami notes of soy sauce. 



  • 2 1/2 cups heavy whipping cream, separated
  • 2 cloves black garlic, squashed to a paste
  • 1 1/2 teaspoons honey
  • 1 can (14oz) sweetened condensed milk
  • 4oz dark chocolate, cut into chunks


  1. In a large saucepan combine two cups of heavy whipping cream and the black garlic paste. 
  2. Heat over medium heat, stirring occasionally until small bubbles start to form at the edge of the milk. 
  3. Reduce heat to low for five minutes. 
  4. After five minutes remove from heat and leave to infuse for 15 minutes. After this time, strain the cream/ garlic mixture into a small bowl to remove the garlic pieces. 
  5. Cover surface with plastic wrap to prevent skin and place in refrigerator to cool fully. 
  6. Once the cream mixture has cooled fully, transfer to a large bowl, add half a cup of whipping cream and whisk to the soft peak stage. 
  7. Fold in honey and condensed sweetened milk until fully incorporated. 
  8. Pour the mixture into a freezer-proof container, cover the surface with plastic wrap and freeze for two hours. 
  9. After two hours, remove ice cream from the freezer and fold in chocolate chunks. 
  10. Return to the freezer and leave until a fully frozen minimum of six hours. 
  11. To serve ice cream remove it from the freezer and leave it at room temperature for five minutes before scooping to serve. Enjoy!

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