Black Currant Ice Cream – The Food Blog

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Homemade black currant ice cream is a delicious combination of tart, fresh black currants and sweet, creamy ice cream. This refreshing summer treat can be made with an ice cream machine, or using a no-churn method. It’s so easy to make, it may become a new summertime favorite.

Bright pink scoops of black currant ice cream in a light green bowl.

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Black currants, or, blackcurrant, as they are called in the UK, or cassis, the French name for them, are small black berries that grow in clusters on vines. They have a tart-sweet flavor that tastes amazing in jams, syrups, drinks (like crème de cassis) baked goods and desserts.

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How to make black current ice cream

  1. Wash black currants and remove the stems. Put them in a medium saucepan with the lemon juice and sugar.
  2. Bring to a gentle boil. Cook, stirring often until the black currants have started to break down and the mixture has thickened. Allow to cool completely.
  1. In a large bowl, combine the cream, cooled black currant puree, sweetened condensed milk, vanilla, and salt. Mix well to combine.
  2. Pour the ice cream mixture into the pre-frozen bowl of an ice cream maker and run for 20-25 minutes. OR, for no-churn, pour into a chilled loaf pan, and cover with plastic wrap. Freeze overnight.

Tips and variations

  • Black currants: I hope that you can get your hands on some black currants, and I’m thinking that you have, since you landed on this recipe. However, this ice cream base works for almost any other fresh fruits or berries. Blueberries, strawberries, raspberries, or blackberries are great choices. If you make this ice cream recipe with any of those sweeter fruit choices, you may want to reduce the amount of added sugar.
  • Cooling: After cooking the berries, you can speed up the cooling process using an ice bath. After allowing the fruit mixture to cool at room temperature partially, set the saucepan in a sink filled with a few inches of cold water and ice.
  • Sweetener: I haven’t tried this recipe with any other sweetener, but if you do use an alternative to sugar, like honey or agave syrup, please let us know how it went in the comments!
  • No churn ice cream: I have a Cuisinart ice cream maker and I love it for whipping up all kinds of frozen treats, like sorbets, frozen yogurt and churned ice cream to enjoy on hot summer days. But if you don’t have a machine, you can still make this black current ice cream recipe. You’ll just need to wait longer to dig in! Instructions for no-churn ice cream are included in the recipe card.
  • Freezer bowl: I like to keep the freezer bowl in my freezer, so that we never have to wait when ice cream cravings hit. If you have space in your freezer, I recommend, at least for the warmer months. If you are making no churn ice cream version, put your pan in the freezer while you make the recipe or longer, for shorter freezing time.
  • Serving: Before serving, let the ice cream stand on the counter for 5-10 minutes to soften a bit for easier scooping.
  • Storage: Store your homemade ice cream in a freezer-proof container with a lid to avoid freezer burn. It will keep for up to 3 months.
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Recipe

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Three scoops of black currant ice cream in a light green dish.

Black Currant Ice Cream

Homemade black currant ice cream is a delicious combination of tart fresh black currants and sweet, creamy homemade ice cream. This refreshing dessert can be made with an ice cream machine, or a no-churn method. It’s so easy to make, it may become a summertime favorite.

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Nutrition

Calories: 350kcal | Carbohydrates: 38g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 122mg | Potassium: 303mg | Fiber: 0.01g | Sugar: 33g | Vitamin A: 883IU | Vitamin C: 63mg | Calcium: 163mg | Iron: 1mg