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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
