This blackcurrant ice cream recipe is an easy no churn ice cream made with just a handful of ingredients. You don’t need an ice cream maker to make it, just freeze overnight and you can tuck in!
No churn ice cream
In this recipe for blackcurrant ice cream you’ll use double cream (heavy cream in the USA) and condensed milk to make the basis of the ice cream.
This doesn’t require churning in an ice cream maker like traditional ice cream (usually made by making a custard, followed by churning in a machine), so it is really simple and quick.
We cook down the blackcurrants for 20 minutes so they release their delicious juices. Then we leave it to cool.
Then it is as easy as whipping the cream with the condensed milk, which only takes a few minutes using a hand mixer, then folding in the fruit puree. And freeze!
To serve, just leave it for a couple of minutes to soften. So easy!
If you love the rich deep flavour of blackcurrants, with that special tang from their tartness, you will love this no churn black currant ice cream.
All about blackcurrants
Blackcurrants are also called black currants (mainly in the USA) or cassis (from the French). Their Latin name is Ribes nigrum.
In the UK you don’t often see blackcurrants for sale in shops, so you might need to pick them at a pick your own farm or grow them in your garden or allotment.
For even more blackcurrant inspiration take a look at this collection of blackcurrant and redcurrant recipes.
See the recipe card below for the quantities you’ll need.
- caster sugar – also known as superfine sugar in the USA. Granulated sugar would also work, it is used to sweeten the blackcurrants.
- double cream – heavy cream in the USA. You need a whippable cream, not one for pouring.
- condensed milk – also known as sweetened condensed milk in the USA
- blackcurrants – you can use fresh or frozen (defrosted)
- lemon juice – ideally freshly squeezed, you’ll need the juice of 1 lemon
Step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this easy ice cream recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Put the blackcurrants, lemon juice and caster sugar in a pan, heat gently for 20 minutes. Leave to cool.
Pour the double cream and condensed milk into a large bowl.
Whip the double cream and condensed milk together to soft peaks.
Add the blackcurrant puree to the whipped cream mixture.
Fold the blackcurrant puree into the whipped cream mixture.
Transfer the mixture to a large loaf cake tin or plastic tub. Cover and freeze overnight.
Hint: After cooking down the blackcurrants, use the back of a fork to squash them, this will avoid any remaining whole blackcurrants forming ice crystals in the ice cream once frozen. Ripple the fruit through the cream for a ripple effect, or stir it through completely for an even colour.
More blackcurrant recipes
No Churn Blackcurrant Ice Cream
- 300 g blackcurrants
- 50 g caster sugar
- lemon juice the juice of 1 lemon
- 600 ml double cream
- 200 g condensed milk
- Put the blackcurrants, lemon juice and caster sugar in a pan, heat gently for 20 minutes. Leave to cool.300 g blackcurrants, 50 g caster sugar, lemon juice
- Pour the double cream and condensed milk into a large bowl.600 ml double cream, 200 g condensed milk
- Whip the double cream and condensed milk together (using a hand mixer preferably) to soft peaks.
- Add the blackcurrant puree to the whipped cream mixture.
- Fold the blackcurrant puree into the whipped cream mixture.
- Transfer the mixture to a large loaf tin or plastic tub. Cover and freeze overnight.