Blackcurrant No-Churn Ice Cream
This Blackcurrant No-Churn Ice Cream is a delightful and creamy dessert that combines the tartness of blackcurrants with the richness of double cream and condensed milk. It’s easy to make and requires no ice cream maker, making it a perfect treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus freezing time)
- Yield: 8 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 600ml double cream
- 1 lemon, zested and juiced
- 397g can condensed milk
- 500g blackcurrants, fresh or frozen (400g defrosted if frozen)
Instructions
- Place 400g of blackcurrants in a large saucepan with the zest of 1 lemon, juice of ½ lemon, and 4 tbsp water. Bring to a boil, then reduce to a simmer for 6-8 minutes until the fruit breaks down and the liquid thickens slightly. Remove from heat and let cool.
- Pass the cooked fruit through a sieve into a mixing bowl. Use the back of a spoon to press down and extract all the juice. Discard the pulp and seeds left in the sieve. Set the liquid aside.
- In a large mixing bowl, combine the double cream and condensed milk. Whisk until the mixture thickens but is not stiff.
- Gently fold the blackcurrant liquid into the whipped cream mixture until well combined. Pour the mixture into a freezer-proof container, cover with a lid, and freeze for at least 6 hours.
- Remove the ice cream from the freezer 30 minutes before serving. Scoop into bowls and enjoy topped with the remaining blackcurrants.
Nutrition
- Calories: 250
- Sugar: 24g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg