</a><p>Have you seen black ice cream</a> all over your news feeds? In case you're wondering what this latest frosty treat is all about, we have you covered with an easy, no-churn version that's creamy, sweet, and most importantly, delicious. The secret's in the activated charcoal</a>. </p><br /><p>Brandi's wearing Rebecca Taylor</a><br /><br /></i></a> Inspired by Morgenstern's Finest Ice Cream</a></p> Black Ice Cream Ingredients<p>1 cup heavy cream<br /><br />1/4 cup food-grade activated charcoal<br /><br />1 cup sour cream<br /><br />14-ounce can sweetened condensed milk<br /><br />1 teaspoon lemon zest<br /><br />1 tablespoon lemon juice<br /><br />1 tablespoon lemon curd<br /><br />1 teaspoon vanilla extract<br /><br />Edible gold leaf, optional<br /><br />Waffle cones, optional</p><br /> Directions<ol><br /><li>In a large chilled metal bowl, using a hand mixer on high speed, whip the heavy cream and about 1/3 of the charcoal powder until stiff peaks form. Set aside.<br /></li><br /><li>In a smaller bowl, whisk together sour cream, condensed milk, lemon zest and juice, curd, vanilla extract, and remaining charcoal powder until no lumps can be seen.</li><br /><li>Gently fold the sour cream mixture into the whipped cream until just combined. Transfer the mixture to a metal or glass loaf pan, cover the top with plastic wrap to prevent ice crystals from forming, and freeze for at least 12 hours or overnight until firm.</li><br /><li>Optional: Paint the rim of the waffle cone with edible gold.</li><br /><li>Scoop ice cream into bowls or waffle cones and enjoy.</li><br /></ol><br /> Information Category Desserts, Ice cream Yield Serves 10 to 12 Cook Time 12 hours <br /><br /><br /> <br /> <br /> <br /> <br /> <br /> Average( votes): <br /> <br /> <br /><br />Print recipe</a><br />
