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73% would make again

Charcoal Ice Cream

by Ray Pajarfeatured in 6 Homemade Ice-Cream Recipes To Beat The Heat

Ingredients

for 4 servings

  • 2 cups heavy cream (480 mL)
  • 2 cups half & half (480 mL)
  • ½ cup sugar (100 g)
  • 2 tablespoons mint extract
  • 4 tablespoons black food coloring
  • ¼ cup activated charcoal (10 g)
  • dry ice

Special Equipment

  • freezer bag
  • whisk
  • kitchen towel
  • kitchen mallet

Nutrition Info

Shop ingredients with
    Calories 718
    Fat 74g
    Carbs 24g
    Fiber 0g
    Sugar 26g
    Protein 7g

Estimated values based on one serving size.

Preparation

  1. In a large freezer bag, place a piece of dry ice. Close the plastic bag, but leave a one-inch (2 ½ cm) opening to prevent the bag from fill with gas.
  2. Cover the bag with a kitchen towel and carefully use a kitchen mallet to break the dry ice into a powder.
  3. In a large bowl, combine heavy cream, half & half, sugar, activate charcoal (avoid consuming more than 100 grams of activated charcoal), 2 tablespoons mint extract, and at least 4 tablespoons black food coloring (more food coloring might be needed depending on concentration).
  4. Whisk together ice cream mixture until frothy.
  5. Slowly add a spoonful of dry ice into the mixture and whisk together. Gradually add and mix in dry ice until a solid consistency is achieved.
  6. Wait for all the dry ice to evaporate before consuming. Do not eat solid dry ice.
  7. For best results, eat within 24 hours.
  8. *Consuming activated charcoal can interact with certain medications, check with your doctor before ingesting