Blackcurrant No-Churn Ice Cream Recipe

Introduction

This blackcurrant no-churn ice cream is a simple and delicious way to enjoy the vibrant, tart flavors of blackcurrants all year round. With just a few ingredients and no ice cream maker needed, you can create a creamy, fruity treat perfect for any occasion.

Ingredients

• 500g blackcurrants, fresh or frozen (400g defrosted if frozen)
• 1 lemon, zested and juiced
• 600ml double cream
• 397g can 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 a boil, then reduce heat and simmer for 6-8 minutes until the fruit breaks down and the liquid thickens slightly. Remove from heat and let cool.
2. Step 2: Pass the cooked fruit through a sieve into a mixing bowl, pressing with the back of a spoon to extract all the juice. Discard the remaining pulp and stalks.
3. Step 3: In a large bowl, whisk together the double cream and condensed milk until the mixture thickens but is not stiff.
4. Step 4: Gently fold the blackcurrant juice into the cream mixture until combined.
5. Step 5: Pour the mixture into a freezer-proof container, cover with a lid, and freeze for at least 6 hours.
6. Step 6: Remove from the freezer about 30 minutes before serving. Scoop the ice cream into bowls and top with the remaining fresh blackcurrants.

Tips & Variations

• For a smoother texture, blend the blackcurrant puree before folding it into the cream mixture.
• Substitute lemon with lime for a different citrus twist.
• Add a handful of chopped fresh mint leaves to the blackcurrant mixture for a refreshing flavor.
• If fresh blackcurrants aren’t available, substitute with frozen, defrosted, or other berries like raspberries or blueberries.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks. To serve, remove from the freezer 20-30 minutes in advance to soften slightly for easier scooping. Avoid refreezing once thawed to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackcurrants instead of fresh?

Yes, frozen blackcurrants work well; just defrost and drain them before using to avoid excess liquid in your ice cream.

Do I need an ice cream maker for this recipe?

No, this recipe is designed to be no-churn, so you simply freeze the mixture and it turns creamy without needing an ice cream machine.

Blackcurrant No-Churn Ice Cream Recipe

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★★★★★

4.8 from 56 reviews

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

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Description

This Blackcurrant No-Churn Ice Cream recipe offers a luscious, creamy frozen dessert bursting with the vibrant tartness of blackcurrants. It requires no ice cream machine, combining gently cooked blackcurrants with whipped double cream and sweetened condensed milk for an easy yet indulgent treat perfect for summer or any time you crave a refreshing fruity dessert.

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Ingredients

Scale 1x2x3x

Fruit Mixture

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

Ice Cream Base

• 600ml double cream
• 397g can sweetened condensed milk

To Serve

• Remaining blackcurrants (about 100g) for topping

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Instructions

1. Cook the Blackcurrants: Place 400g of the blackcurrants in a large saucepan with the lemon zest, lemon juice, and 4 tablespoons of water. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for 6-8 minutes, stirring occasionally, until the blackcurrants have broken down and the liquid has reduced and thickened slightly.
2. Strain the Fruit: Remove the saucepan from heat and allow the mixture to cool slightly. Pass the cooked fruit through a fine sieve into a mixing bowl, pressing with the back of a spoon to extract all the juice. Discard the leftover pulp and stalks in the sieve and set the extracted fruit juice aside.
3. Prepare the Ice Cream Base: In a large mixing bowl, combine the double cream and sweetened condensed milk. Whisk the mixture until it becomes thickened but not stiff, creating a soft, creamy texture.
4. Combine and Freeze: Gently fold the strained blackcurrant juice into the whipped cream and condensed milk mixture until evenly incorporated. Pour the mixture into a freezer-safe container and seal with a lid.
5. Freeze the Ice Cream: Place the container in the freezer and let it freeze for at least 6 hours, or until firm.
6. Serve: Remove the ice cream from the freezer about 30 minutes before serving to soften slightly. Scoop into bowls and top each serving with the remaining fresh blackcurrants for an extra burst of flavor and texture.

Notes

• If fresh blackcurrants are unavailable, frozen blackcurrants work well; be sure to fully defrost before use.
• The lemon juice and zest balance the sweetness, but you can adjust the amount to suit your taste preferences.
• Use a fine sieve for straining to ensure smooth ice cream without seeds or pulp.
• Whisking the cream until thick but not stiff is crucial to achieving a creamy texture without becoming whipped cream.
• Freezing time may vary slightly depending on your freezer; ensure the ice cream is completely firm before serving.
• For an extra touch, consider swirling in whole blackcurrants or additional fruit after folding in the juice.

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

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