Blackcurrant No-Churn Ice Cream Recipe

Introduction

Blackcurrant no-churn ice cream is a simple and delicious way to enjoy the tart, fruity flavor of blackcurrants without needing an ice cream maker. This creamy, refreshing dessert combines fresh or frozen berries with zesty lemon and sweetened condensed milk for a perfect treat any time.

Ingredients

• 500g blackcurrants, fresh or frozen (400g defrosted if frozen)
• 1 lemon, zested and juiced
• 600ml double cream
• 1 can (397g) condensed milk

Instructions

1. Step 1: Place 400g of the blackcurrants in a large saucepan with the zest of 1 lemon, the juice of half the lemon, and 4 tablespoons of water. Bring to the boil, then reduce the heat and simmer for 6–8 minutes until the fruit breaks down and the liquid thickens slightly. Remove from heat and let it cool.
2. Step 2: Pass the cooked fruit through a sieve over a bowl, pressing with the back of a spoon to extract all the juice. Discard the remaining stalks and pulp, and set the juice aside.
3. Step 3: In a large mixing bowl, whisk the double cream and condensed milk together until thickened but not stiff. Stir in the blackcurrant juice until well combined.
4. Step 4: Pour the mixture into a freezer-proof container, cover with a lid, and freeze for at least 6 hours until firm.
5. Step 5: Remove the ice cream from the freezer 30 minutes before serving to soften slightly. Serve scooped into bowls and top with the remaining fresh blackcurrants.

Tips & Variations

• For a smoother texture, blend the blackcurrants before cooking, then strain for an extra fine puree.
• You can substitute blackcurrants with other berries like blueberries or raspberries for a different flavor.
• If you prefer a less tart ice cream, add a tablespoon of honey or sugar to the fruit mixture when simmering.

Storage

Store the ice cream in a tightly sealed container in the freezer for up to 1 month. To serve, remove it 30 minutes beforehand to soften slightly for easier scooping and better texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackcurrants directly without thawing?

Yes, you can use frozen blackcurrants straight from the freezer when cooking. Just adjust the simmering time slightly to ensure the fruit breaks down properly.

Do I need an ice cream maker for this recipe?

No, this is a no-churn recipe that relies on freezing the creamy mixture as is. Whisking the cream and condensed milk thoroughly creates a smooth texture without an ice cream machine.

Blackcurrant No-Churn Ice Cream Recipe

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★★★★★

4.9 from 67 reviews

• Author: Ethan
• Total Time: 6 hours 23 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Blackcurrant No-Churn Ice Cream is a simple yet indulgent dessert that combines the tangy sweetness of blackcurrants with creamy condensed milk and double cream. Without requiring an ice cream maker, this recipe uses stovetop cooking to create a fruit compote that is folded into whipped cream, resulting in a luscious, fruity frozen treat perfect for summer.

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Ingredients

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Fruit Compote

• 400g blackcurrants (from 500g fresh or frozen, defrosted if frozen)
• Zest of 1 lemon
• Juice of ½ lemon
• 4 tbsp water

Ice Cream Base

• 600ml double cream
• 397g can condensed milk
• Remaining 100g blackcurrants (for topping)

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Instructions

1. Cook the Blackcurrants: Place 400g of the blackcurrants in a large saucepan along with the lemon zest, the juice of half a lemon, and 4 tablespoons of water. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Let it cook gently for 6-8 minutes until the fruit breaks down and the liquid reduces and thickens slightly.
2. Strain the Mixture: Remove the saucepan from the heat and allow the compote to cool. Then, pass the mixture through a fine sieve over a mixing bowl. Use the back of a spoon to press down firmly to extract all the juice and flavor, discarding the remaining stalks and pulp left in the sieve.
3. Prepare the Cream Base: In a large mixing bowl, combine the double cream and condensed milk. Whisk the mixture until it thickens but doesn’t become stiff, ensuring a smooth and luscious texture for the ice cream base.
4. Fold in the Blackcurrant Juice: Add the strained blackcurrant juice to the whipped cream mixture and gently fold it in until fully combined, distributing the fruity flavor evenly.
5. Freeze the Ice Cream: Transfer the mixture into a freezer-proof container and cover it with a lid. Freeze for at least 6 hours or until fully set.
6. Serve: Remove the ice cream from the freezer about 30 minutes before serving to soften slightly. Serve in bowls and garnish with the remaining fresh blackcurrants on top for added freshness and texture.

Notes

• Using fresh or frozen blackcurrants works well; if frozen, ensure they are fully defrosted before cooking.
• Pressing the compote through a sieve ensures a smooth, pulp-free ice cream base.
• Allowing the ice cream to soften slightly before serving improves scoopability and mouthfeel.
• The recipe requires no ice cream machine, making it accessible and easy.
• For a tangier flavor, you can adjust the amount of lemon juice to taste.

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: British

Keywords: blackcurrant ice cream, no churn ice cream, summer dessert, easy ice cream recipe, fruit ice cream, creamy ice cream