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    Home » Recipes » Ice Cream and Ice Lollies

    Published on Aug 6, 2022. Modified on Jun 8, 2025 by bakingqueen74. This post may contain affiliate links. Leave a Comment

    No Churn Blackcurrant Ice Cream

    18 shares
    Jump to Recipe

    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!

    Blue bowl of pink ice cream.
    Jump to:
    • No churn ice cream
    • All about blackcurrants
    • Ingredients
    • Step by step
    • Related
    • Recipe
    • Reviews

    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!

    Tub of ice cream with a bowl to the side.

    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.

    If you have more blackcurrants to cook with and want to make more summer desserts, you might like to also check out my blackcurrant sorbet and blackcurrant curd recipes.

    For even more blackcurrant inspiration take a look at this collection of blackcurrant and redcurrant recipes.

    Ingredients

    Labelled ingredients for no churn blackcurrant ice cream.

    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.

    Pan of cooked blackcurrants.

    Step 1. Put the blackcurrants, lemon juice and caster sugar in a pan, heat gently for 20 minutes. Leave to cool.

    Pouring condensed milk into bowl of double cream.

    Step 2. Pour the double cream and condensed milk into a large bowl.

    Double cream with condense milk whipped to soft peaks.

    Step 3. Whip the double cream and condensed milk together to soft peaks.

    Blackcurrant puree added into whipped double cream.

    Step 4. Add the blackcurrant puree to the whipped cream mixture.

    Step 5. Fold the blackcurrant puree into the whipped cream mixture.

    Step 6. 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.

    Related

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      Easy Blackcurrant Traybake
    • Close up of blackcurrant jam in the jar, from above.
      Blackcurrant Jam
    • Focaccia bread topped with blackcurrants and sprinkled sugar.
      Blackcurrant Focaccia
    • Scoops of Blackcurrant Sorbet in a metal tin with fresh blackcurrants.
      Blackcurrant Sorbet

    Recipe

    Ice cream in a blue bowl.

    No Churn Blackcurrant Ice Cream

    A delicious and easy no churn blackcurrant ice cream made with fresh blackcurrants
    5 from 5 votes
    Print Pin Rate Save Saved!
    Course: Dessert
    Cuisine: American, European
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 8 hours hours 30 minutes minutes
    Servings: 12
    Calories: 256kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 300 g blackcurrants
    • 50 g caster sugar (superfine sugar)
    • lemon juice the juice of 1 lemon
    • 600 ml double cream
    • 200 g condensed milk
    UK Measurements – US Measurements

    Equipment

    hand mixer
    hand mixer
    spatula
    spatula
    2lb loaf tin
    2lb loaf tin

    Instructions 

    • 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 (superfine 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.

    Notes

    To serve, leave the ice cream to soften for a couple of minutes. 
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

    More Ice Cream and Ice Lollies

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      Kiwi Ice Lollies
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    • Orange papaya popsicles.
      Papaya and Apple Ice Lollies

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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