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Ice cream in a blue bowl.
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5 from 5 votes

No Churn Blackcurrant Ice Cream

A delicious and easy no churn blackcurrant ice cream made with fresh blackcurrants
Course Dessert
Cuisine American, European
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 8 hours 30 minutes
Servings 12
Calories 256kcal
Author Lucy Allen | BakingQueen74

Equipment

Ingredients

UK Measurements - US Measurements

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. 

Nutrition

Calories: 256kcal | Carbohydrates: 18g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 63mg | Sodium: 35mg | Potassium: 190mg | Sugar: 15g | Vitamin A: 841IU | Vitamin C: 46mg | Calcium: 94mg | Iron: 0.5mg