Black Currant Ice Cream Recipe

Blackcurrant ripple ice cream

  • serves 8
  • Easy

This no-churn homemade ice cream with delicious blackcurrant sauce rippled through is the perfect weekend treat for the family – good for garden gluts too

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Ingredients

  • blackcurrants 400g
  • apple juice 100ml
  • golden caster sugar 200g
  • double cream 568ml
  • sweetened condensed milk 397g tin
  • vanilla extract 2 tsp

Method

  • Step 1

    Put the blackcurrants and the apple juice in a small pan, bring to a simmer and cook for 5 minutes. Add the sugar, heat gently until dissolved, then bring to the boil and simmer gently for 3-4 minutes to thicken the syrup a little. Cool, then scoop out 3 tbsp of the currants and keep to one side. Purée the rest of the currants and the syrup with a hand blender and rub through a sieve to get rid of the pips.

  • Step 2

    Beat the double cream to soft peaks, then pour in the condensed milk and vanilla extract and whisk again to soft peaks. Pour the mixture into a freezer-proof box, and drizzle over half of the blackcurrant purée. With a rubber spatula or large spoon, stir the mixture once in a figure-of-eight, just to ripple the purée through. Cover with a lid and freeze for at least 3 hours.

  • Step 3

    To serve, mix the rest of the purée with the saved blackcurrants. Scoop the ice cream into glasses and spoon over the purée.

Try more of our exciting ice cream recipes here...

Vanilla Ice Cream Recipe with Chocolate Sauce

Nutritional Information

  • Kcals 638
  • Fat 43.2g
  • Carbs 60.2g
  • Fibre 1.8g
  • Protein 5.8g
  • Salt 0.23g
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