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No Churn Blackcurrant Ice Cream

Janice Pattie
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.
5 from 3 votes
Prep Time 15 minutes
Freezing Time 6 hours
Total Time 8 hours 15 minutes
Course Dessert, ice cream
Cuisine British
Servings 12
Calories 312 kcal

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 blackcurrants fresh or frozen
  • 100 grams sugar
  • 1 tbsp lemon juice
  • 600 millilitres double (heavy) cream
  • 400 millilitres can sweetened condensed milk

Instructions
 

  • Put the 300 g (2 cups) fresh or frozen blackcurrants into a saucepan.
    Frozen blackcurrants in pan
  • Add the 100 g (½ cup) sugar to the blackcurrants.
    blackcurrants and sugar in pan
  • 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.
    blackcurrant puree
  • Put the 600 ml (2½ cups) of double cream and 400 ml (1½ cups) of sweetened condensed milk into a stand mixer.
    Adding condensed milk to cream
  • Beat the cream and the condensed milk until it forms soft peaks.
    cream whipped in mixer bowk
  • 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.

Notes

Make extra blackcurrant compote with 300 grams (2 cups) of blackcurrants and 100 grams (1/3 cup) of sugar. Gently heat the blackcurrants, sugar and a little water in a saucepan until all the sugar has melted and the fruit has softened. Pour into a bowl and set aside to cool. Serve the blackcurrant compote over the ice cream.

Nutrition

Calories: 312kcalCarbohydrates: 26gProtein: 4gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 132mgSodium: 62mgPotassium: 32mgFiber: 1gSugar: 24gVitamin A: 587IUVitamin C: 7mgCalcium: 40mgIron: 1mg