Black Magic Charcoal Ice Cream Cones

Black Magic Charcoal Ice Cream Cones

Jet-black activated charcoal ice cream scooped into crisp waffle cones for a striking, smoky-sweet treat.

Total 8 hr 30 min Makes 8 servings Calories 380/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This dramatic dessert gets its inky color from activated charcoal powder folded into a rich vanilla custard base, then churned until silky and frozen firm. Served in crisp waffle cones, it's a striking centerpiece for parties or a playful twist on classic homemade ice cream. The flavor stays sweet and creamy, with the charcoal contributing color rather than taste.

Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 5 egg yolks
  • 1 tablespoon activated charcoal powder, food-grade
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 8 waffle cones
  • 2 tablespoons black sanding sugar, for garnish

Method

  1. In a medium saucepan, warm the heavy cream, whole milk, and half the sugar over medium heat, stirring occasionally, until steaming but not boiling.

  2. In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.

  3. Slowly ladle about 1 cup of the warm cream mixture into the egg yolks while whisking constantly to temper them.

  4. Pour the tempered yolk mixture back into the saucepan with the remaining cream, whisking to combine.

  5. Cook over medium-low heat, stirring constantly with a spatula, until the custard thickens and coats the back of a spoon, about 5 to 7 minutes. Do not let it boil.

  6. Remove from heat and whisk in the activated charcoal powder, vanilla extract, and salt until the custard is uniformly black.

  7. Strain the custard through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg.

  8. Cover the custard and refrigerate until completely chilled, at least 4 hours or overnight.

  9. Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until thick and soft-set, about 20 to 25 minutes.

  10. Transfer the churned ice cream to a freezer-safe container and freeze until firm, at least 4 hours.

  11. Scoop the charcoal ice cream into waffle cones and sprinkle with black sanding sugar just before serving.

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    Black Magic Charcoal Ice Cream Cones

    This dramatic dessert gets its inky color from activated charcoal powder folded into a rich vanilla custard base, then churned until silky and frozen firm. Served in crisp waffle cones, it's a striking centerpiece for parties or a playful twist on classic homemade ice cream. The flavor stays sweet and creamy, with the charcoal contributing color rather than taste.

    8 hr 30 min 8 servings 380 cal

    Ingredients

    • 2 cups heavy cream
    • 1 cup whole milk
    • 3/4 cup granulated sugar
    • 5 egg yolks
    • 1 tablespoon activated charcoal powder, food-grade
    • 1 tablespoon vanilla extract
    • 1/4 teaspoon salt
    • 8 waffle cones
    • 2 tablespoons black sanding sugar, for garnish

    Method

    1. 1

      In a medium saucepan, warm the heavy cream, whole milk, and half the sugar over medium heat, stirring occasionally, until steaming but not boiling.

    2. 2

      In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.

    3. 3

      Slowly ladle about 1 cup of the warm cream mixture into the egg yolks while whisking constantly to temper them.

    4. 4

      Pour the tempered yolk mixture back into the saucepan with the remaining cream, whisking to combine.

    5. 5

      Cook over medium-low heat, stirring constantly with a spatula, until the custard thickens and coats the back of a spoon, about 5 to 7 minutes. Do not let it boil.

    6. 6

      Remove from heat and whisk in the activated charcoal powder, vanilla extract, and salt until the custard is uniformly black.

    7. 7

      Strain the custard through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg.

    8. 8

      Cover the custard and refrigerate until completely chilled, at least 4 hours or overnight.

    9. 9

      Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until thick and soft-set, about 20 to 25 minutes.

    10. 10

      Transfer the churned ice cream to a freezer-safe container and freeze until firm, at least 4 hours.

    11. 11

      Scoop the charcoal ice cream into waffle cones and sprinkle with black sanding sugar just before serving.