No Churn Blackcurrant Ice Cream is a super simple recipe for rich, smooth ice cream you can make without an ice cream machine. The sharp tang of blackcurrants contrasts with the sweet creamy ice cream making this a perfect fruity dessert.
Why make No Churn Blackcurrant Ice Cream?
Homemade ice cream is always so much more delicious than even the premium brands. And this recipe is really very simple to make with only five ingredients. If you grow blackcurrants or know someone who does, then you know that there is always a bit of a glut of these delicious fruits in the early summer.
I make lots of Blackcurrant Jam and I freeze a lot of fresh blackcurrants to preserve the fruit and make recipes later in the year. But I’m always thinking about other ways to enjoy blackcurrants. This No Churn Ice Cream is a real winner and works just as well with fresh or frozen blackcurrants.
What does Blackcurrant Ice Cream taste like?
Blackcurrant Ice Cream tastes a bit like blackcurrant cordial but in a sweet and creamy ice cream. If you have never tasted blackcurrant cordial, then the nearest description I can give is a combination of raspberries and blackberries. There’s a definite sharpness in the fresh fruit but it mellows when combined with the other ingredients.
What ingredients do I need to make No Churn Blackcurrant Ice Cream?
You only need five ingredients to make this delicious ice cream. Here is what you will need:
- blackcurrants
- sugar
- lemon juice
- double (heavy) cream
- sweetened condensed milk
A full list of the ingredients and the required quantities is found in the recipe card at the end of this article.
What are blackcurrants?
Blackcurrants are small tart berries that grow on a woody shrub. They are easy to grow in the garden and will even grow well in containers. Blackcurrants ripen in early to mid-summer and are ready to pick when they turn from dark red to black.
Read my Step-by-Step Guide: How to Grow Blackcurrants for all the information you need to successfully grow your own blackcurrants in the garden or in a container.
Where can I buy blackcurrants?
Blackcurrants are not as easily available as many other summer soft fruits. Most of the commercial blackcurrant crop in the UK goes into making blackcurrant cordial or other blackcurrant products. Some supermarkets do stock blackcurrants during the summer. Also, look out for blackcurrants at Farmer’s Markets or ask an independent Greengrocer to source some for you.
Can I use frozen blackcurrants to make the No Churn Blackcurrant Ice Cream?
Frozen blackcurrants are perfect for this ice cream recipe. Blackcurrants freeze really well and you can use them just as you would fresh blackcurrants. To freeze simply place them on a tray in a single layer. Open freeze and then put into a freezer-proof container, you can then measure out as many as you need. You can also buy already frozen blackcurrants.
Are blackcurrants banned in the US?
There isn’t a single answer to this question. However, in 1911 all varieties of Ribes including blackcurrants and gooseberries were made illegal to grow in the US because they were carriers of white pine blister rust an infection that could damage white pine trees.
Because of the federal ban currants and gooseberries weren’t grown at all in the US until the ban was lifted in 1966. So now the regulations vary from state to state.
What can I substitute for blackcurrants?
It is difficult to give a substitute for blackcurrants as they have a very specific flavour profile. However, to get as close as possible I suggest that you substitute 150 grams (1 cup) of raspberries combined with 150 grams (1 cup) of blueberries or cultivated blackberries.
What kind of sugar should I use?
Use any white sugar for the blackcurrant compote. I use white granulated sugar as the sugar dissolves into the blackcurrants as they cook. You can use any white sugar to sweeten the blackcurrant compote. I don’t recommend brown sugar as this will add a different flavour to the fruit and affect the overall taste of the ice cream.
What is sweetened condensed milk?
Condensed milk is cow’s milk that is heated to remove 60% of the water from the milk. This reduces the milk by at least half and thickens the consistency of the milk into a thick liquid. Sweetened condensed milk has added sweeteners usually in the form of sugar. This recipe uses sweetened condensed milk.
How long can I store the blackcurrant ice cream in the freezer?
You can keep the ice cream in a covered container in the freezer for up to 3 months. After that ice crystals may start to form and, although the ice cream will be edible, it will not be as smooth and creamy.
Vegetarian
This recipe is suitable for vegetarians.
Gluten Free
There are no wheat products in No Churn Blackcurrant Ice Cream.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve No Churn Blackcurrant Ice Cream?
Serve Blackcurrant Ice Cream as you would any fruit flavoured ice cream. It is delicious on its own without any additions but here are some suggestions:
- Make Blackcurrant Compote and serve warm or chilled over the ice cream.
- Serve scoops of Blackcurrant Ice Cream in waffle cones with or without a drizzle of blackcurrant compote or cordial.
- No Churn Blackcurrant Ice Cream is a great accompaniment to a warm fruit pie or crumble.
- Create your own Sundae with scoops of Blackcurrant Ice Cream, summer berries and whipped cream.
- For a total indulgence serve Blackcurrant Ice Cream with Summer Pudding.
More Ice Cream Desserts
No Churn Chocolate Chip Lime Ice Cream uses ready-made Lime Curd for a quick and easy homemade ice cream that tastes just like the Chocolate Lime sweets (candies) I enjoyed as a child.
Easy Lemon Raspberry Ripple Ice Cream is a rich and creamy No Churn recipe with the sharp flavours of lemon and raspberry contrasting with the sweetness of the ice cream.
This Salted Caramel Peach Ice Cream Sundae is a glorious combination of sweet roasted peaches and salted caramel ice cream. All topped off with a rich salted caramel chocolate sauce, whipped cream and some crunchy sprinkles.
What else can I make with blackcurrants?
- Blackcurrant Jam
- Blackcurrant Plate Pie
- Blackcurrant Cheesecake
- Summer Pudding
- Summer Pudding Ice Lollies (popsicles)
PIN FOR LATER
No Churn Blackcurrant Ice Cream
Equipment
- 1 saucepan
- 1 weighing scales
- 1 Measuring spoons
- 1 Stand Mixer Or hand mixer and bowl
- 1 Lemon squeezer optional
- 1 bowl
- 1 Sieve
- 1 wooden spoon
- 1 spatula
- 1 2.5 litre (4½ pint) shallow freezer proof box with lid
Ingredients
- 300 grams (2 cups) blackcurrants fresh or frozen
- 100 grams (⅓ cup) sugar
- 1 tbsp (1 tbsp) lemon juice
- 600 millilitres (2½ cups) double (heavy) cream
- 400 millilitres (1½ cups) can sweetened condensed milk
Instructions
- Put the 300 g (2 cups) fresh or frozen blackcurrants into a saucepan.
- Add the 100 g (½ cup) sugar to the blackcurrants.
- Add 1 tbsp lemon juice.
- Simmer gently on the stove for 5-10 minutes until the blackcurrants are soft. Leave to cool.
- Push the blackcurrant compote through a sieve with a wooden spoon.
- You will now have a smooth puree with no seeds in it.
- Put the 600 ml (2½ cups) of double cream and 400 ml (1½ cups) of sweetened condensed milk into a stand mixer.
- Beat the cream and the condensed milk until it forms soft peaks.
- Add the blackcurrant puree and stir gently with a spatula until thoroughly mixed.
- Put the cream and blackcurrant mixture into a shallow freezer proof container with a lid, and freeze for at least 6 hours preferably overnight.
- To serve take the ice cream out of the freezer 20 minutes before you wish to serve. Serve in cones or bowls with extra blackcurrant compote if liked.
Lesley says
I love blackcurrants and ice-cream so knew I had to try this recipe. I love that’s it’s a no churn ice-cream recipe so no need for extra kit. It was really easy to follow and absolutely delicious.
Cat says
I love how easy no churn ice creams are to make. I’d never have thought to use blackcurrants but the flavours work so well. It’s such a delicious ice cream!
Chloe says
I can’t wait to make this once my blackcurrants ripen!