This eye-catching dessert brings together a bold black hue, a luxuriously creamy texture, and a refreshing burst of mint. Made with activated charcoal, it not only delivers a visually striking aesthetic but also offers a subtly earthy undertone. The use of dry ice allows for an ultra-cool preparation method that instantly freezes the ice cream mixture without requiring an ice cream maker. Whether you’re looking for a fun party treat, a unique Halloween dessert, or simply something different, this recipe is sure to impress.
Ingredients Breakdown
A rich, velvety texture is achieved through a balance of heavy cream and half & half, creating the perfect base for a smooth consistency. Sugar adds the necessary sweetness, offsetting the cooling mint extract and grounding the overall flavor profile. The key to this ice cream’s deep black shade is activated charcoal, which not only intensifies the color but also lends a subtle complexity to the taste. Mint extract enhances the ice cream with a cool, refreshing finish that contrasts beautifully with the richness of the dairy. To ensure the signature dark aesthetic, black food coloring is added, which can be adjusted to reach the desired level of intensity. Finally, dry ice plays a crucial role in the freezing process, instantly solidifying the mixture and creating a smooth, scoopable texture without the need for churning.
Step-by-Step Preparation Guide
Crushing the Dry Ice
Dry ice should be handled with caution, as direct contact can cause burns. It should be stored in a well-ventilated area and never sealed in an airtight container due to the buildup of carbon dioxide gas. To crush the dry ice, place it inside a freezer bag, leaving a small opening to allow gas to escape. Wrap the bag with a kitchen towel, then use a kitchen mallet to carefully break it down into a fine powder. This ensures an even distribution in the ice cream mixture, preventing clumps and allowing for a smoother consistency.
Mixing the Ice Cream Base
In a large bowl, whisk together the heavy cream, half & half, sugar, activated charcoal, mint extract, and black food coloring. This step is crucial for achieving a uniform blend, ensuring that each ingredient is well incorporated. The food coloring may need to be adjusted depending on its intensity—some brands require more than others to achieve the deepest shade of black. The mixture should be whisked until it becomes slightly frothy, which helps introduce air and contributes to a lighter texture.
Freezing with Dry Ice
Once the ice cream base is fully mixed, it’s time to incorporate the dry ice. Slowly sprinkle in small spoonfuls while continuously whisking. This gradual process prevents the mixture from freezing too quickly and forming uneven ice crystals. The dry ice will cause a dramatic fog effect, adding a fun visual element to the preparation. Continue adding dry ice until the mixture reaches a thick, solid consistency similar to traditional ice cream.
Finalizing & Serving
Before serving, it is essential to allow all the dry ice to fully evaporate. Any remaining solid dry ice must completely dissipate before consumption, as ingesting it can be dangerous. Once the ice cream reaches a scoopable consistency and no dry ice remains, it’s ready to be served. For an even creamier texture, let it sit at room temperature for a couple of minutes before scooping.
Recipe Tips & Frequently Asked Questions
How to Handle Dry Ice Safely:
Always wear gloves or use a towel when handling dry ice to prevent burns. Store it in a ventilated area and never seal it in an airtight container.
Adjusting the Mint Flavor:
If a stronger minty kick is desired, add a few extra drops of extract. For a milder flavor, start with one tablespoon and adjust to taste.
Achieving the Perfect Color:
Some food colorings are more concentrated than others, so start with four tablespoons and add more as needed for a deeper black.
Storage Tips:
This ice cream is best enjoyed within 24 hours, as dry ice changes the texture over time. Store in a freezer-safe container with a lid slightly ajar to prevent excess gas buildup.
Can I make this without dry ice?
Traditional freezing methods can be used, but the texture may not be as smooth. Churning in an ice cream maker is the best alternative.
How do I safely store dry ice before using it?
Keep it in an insulated cooler in a well-ventilated space, never in an airtight container.
Is there a way to make this ice cream without food coloring?
The activated charcoal provides some color, but without food coloring, the shade will be more gray than deep black.
What happens if I don’t let the dry ice fully evaporate before eating?
Consuming solid dry ice is dangerous and can cause burns or internal injuries. Always ensure it has completely dissipated before serving.
Can I use a different type of extract instead of mint?
Yes, vanilla, coconut, or almond extract can be substituted for a different flavor profile.
What to Serve With This Recipe
This ice cream pairs well with a variety of toppings and complementary treats. Crushed chocolate cookies or brownie crumbles add a delightful crunch, while fresh berries provide a contrast of natural sweetness. A drizzle of chocolate sauce or a sprinkle of sea salt can enhance the complexity of the flavors. For an indulgent pairing, serve alongside warm brownies, dark chocolate cake, or a classic vanilla bean ice cream for a striking color contrast. If looking for a beverage pairing, a cold brew coffee or a chocolate milkshake complements the rich, creamy texture beautifully.
Customization Ideas
There are endless ways to customize this charcoal ice cream. Instead of mint extract, try using vanilla for a more classic flavor, or experiment with coconut or espresso for a unique twist. For a dairy-free version, substitute the heavy cream and half & half with coconut cream and almond milk, which still provide a creamy texture. To add texture, mix in chocolate chips, cookie crumbles, or toasted nuts.
This charcoal ice cream is more than just a visually striking dessert—it’s a unique combination of bold color, creamy texture, and refreshing mint flavor. With the dramatic use of dry ice, it offers both a fun preparation experience and a delightfully smooth finish. Whether served at a themed gathering, enjoyed as a creative summer treat, or made just for the thrill of something different, this recipe guarantees a one-of-a-kind dessert that leaves a lasting impression.
Ingredients
2 cups half & half (480 mL)
2 cups heavy cream (480 mL)
½ cup sugar (100 g)
¼ cup activated charcoal (10 g)
2 tablespoons mint extract
4 tablespoons black food coloring (adjust as needed for desired shade)
Dry ice
Instructions
Place a piece of dry ice inside a large freezer bag, ensuring the bag remains partially open by about an inch (2 ½ cm) to prevent gas buildup. Wrap the bag securely in a kitchen towel, then use a kitchen mallet to carefully crush the dry ice into a fine powder.
In a large mixing bowl, combine the heavy cream, half & half, sugar, activated charcoal (avoid consuming more than 100 grams of activated charcoal), mint extract, and black food coloring. Depending on the concentration of the food coloring, additional drops may be needed to achieve the deepest shade of black.
Whisk the mixture vigorously until it becomes frothy and well incorporated. Gradually add small spoonfuls of the powdered dry ice, whisking continuously as you do so. Keep adding dry ice in small increments, ensuring it fully integrates into the mixture, until the ice cream reaches a thick and solid consistency.
Allow all the dry ice to fully evaporate before consuming. Under no circumstances should solid dry ice be ingested.
For the best texture and flavor, enjoy the ice cream within 24 hours.
Charcoal Ice Cream Recipe
Ingredients
- 2 cups half & half 480 mL
- 2 cups heavy cream 480 mL
- ½ cup sugar 100 g
- ¼ cup activated charcoal 10 g
- 2 tablespoons mint extract
- 4 tablespoons black food coloring adjust as needed for desired shade
- Dry ice
Instructions
- Place a piece of dry ice inside a large freezer bag, ensuring the bag remains partially open by about an inch (2 ½ cm) to prevent gas buildup. Wrap the bag securely in a kitchen towel, then use a kitchen mallet to carefully crush the dry ice into a fine powder.
- In a large mixing bowl, combine the heavy cream, half & half, sugar, activated charcoal (avoid consuming more than 100 grams of activated charcoal), mint extract, and black food coloring. Depending on the concentration of the food coloring, additional drops may be needed to achieve the deepest shade of black.
- Whisk the mixture vigorously until it becomes frothy and well incorporated. Gradually add small spoonfuls of the powdered dry ice, whisking continuously as you do so. Keep adding dry ice in small increments, ensuring it fully integrates into the mixture, until the ice cream reaches a thick and solid consistency.
- Allow all the dry ice to fully evaporate before consuming. Under no circumstances should solid dry ice be ingested.
- For the best texture and flavor, enjoy the ice cream within 24 hours.
