This iconic Canadian tiger tail ice cream recipe is NO-CHURN so it can be made without an ice cream machine! You’ll love the orange ice cream mixed with black licorice. Don’t let another summer go by without trying this no-churn tiger tail recipe!
Please note: This post was originally published in 2017. I’ve since redone the text but the recipe remains the same.
HAPPY HALLOWEEN!! I’m glad this post landed on such a festive day. I wanted something Halloween-themed, and tiger tail ice cream — with its orange and black stripes — felt perfect. It’s a nostalgic Canadian flavor that’s fun for the season and simple to make at home.
I’ve always been a fan of tiger tail, though it’s one of those flavors people tend to either love or dislike. The black swirl is licorice, so if you enjoy black licorice you’ll likely adore this ice cream. I grew up preferring black licorice and was always excited by my grandparents’ bowl of licorice allsorts.
What flavor is tiger tail ice cream?
Tiger tail combines two distinct flavors: orange and black licorice. The licorice note in this no-churn version comes from pure star anise extract, which delivers a strong licorice taste and is usually found in the baking aisle. The orange flavor comes from pure orange extract, also found in the same section of most grocery stores. Together they create the classic tiger tail profile.
How do you make the black and orange colors?
To get the vivid orange and deep black stripes, I used gel food coloring from Wilton. Gel colors give a strong hue with just a few drops and won’t thin the ice cream like liquid food coloring can. They blend smoothly into whipped cream or frosting and are ideal when you need saturated color without extra liquid. I highly recommend gel food coloring for this recipe.
How do you make no-churn tiger tail ice cream?
No-churn ice cream is incredibly easy: whip cold heavy cream to stiff peaks, fold in sweetened condensed milk, add flavorings and colors, then freeze. For the tiger tail effect you split the base into two bowls, flavor one with orange extract and color it orange, and flavor the other with star anise and color it black. Layer and gently swirl the two mixtures in a freezer-safe container for the signature striped look.
After folding the condensed milk into the whipped cream, divide the mixture evenly into two bowls. Add orange extract and orange gel coloring to one bowl, and star anise extract with black gel coloring to the other. To assemble, pour half the orange mixture into the bottom of a loaf pan or other freezer-safe container, drop spoonfuls of the black mixture over it, and use a spoon or knife to create gentle swirls. Repeat with the remaining portions.
Cover the pan (a piece of parchment pressed gently on the surface works well) and freeze for 5–6 hours, or until firm. The longer it’s frozen, the firmer the texture. This timing makes it possible to prepare the ice cream in the morning and have it ready by evening.
Serve a scoop as a festive Halloween treat or anytime you want a nostalgic sweet with bold flavor. The orange is bright and citrusy, and the star anise provides that unmistakable licorice bite — a combination that many find irresistible.
Description
Ice cream made without an ice cream machine. Delightful orange ice cream mixed with black licorice for a classic tiger tail experience.
Ingredients
- 2 cups heavy cream, cold
- 1 (300 mL) can sweetened condensed milk
- 2 tsp pure orange extract
- 2–3 drops orange gel food colouring*
- 4 tsp pure star anise extract
- 3–4 drops black gel food colouring
*Gel food coloring is recommended to avoid adding extra liquid and to get a strong color with very little product.
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, or using an electric handheld mixer, whip the heavy cream on high speed until stiff peaks form, about 5 minutes. Fold in the sweetened condensed milk with a spatula until combined.
- Divide the mixture evenly into two large bowls. In one bowl, add the orange extract and orange gel coloring and mix until fully colored. In the other bowl, add the star anise extract and black gel coloring and mix until evenly colored.
- Pour half of the orange mixture into the bottom of a freezer-safe container (a loaf pan works well). Drop spoonfuls of the black mixture over the orange, then use a spoon or knife to gently swirl the two colors together. Repeat with the remaining orange and black mixtures to build layers and swirls.
- Press a piece of parchment paper gently over the surface if using a loaf pan, then freeze for 5–6 hours until firm. The ice cream will firm up more the longer it freezes.
Ice cream will keep in the freezer for up to 2 weeks.
Notes
- I strongly recommend using gel food colors rather than liquid food coloring. Gel provides richer color with less product and won’t thin the mixture.
- Author: Katherine
- Total Time: 6 hours 30 minutes
- Yield: 1 pint
- Prep Time: 30 minutes
- Category: ice cream
- Method: no-churn
- Cuisine: Canadian