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No Churn Blackcurrant Ice Cream From The Four Seasons Cookbook

This sweet treat comes from the Dairy Diary’s beautiful Four Seasons Cookbook. Make sure you order your copy now for a whole year’s worth of inspiring recipes.

Blackcurrants are rich in colour, bursting with vitamin C and packed with antioxidants that help protect the immune system. June and July are the best months to harvest these little jewels. They freeze well, so are ideal to make cordials, muffins or crumbles for a tasty dose of vitamin C over the winter months. But as it’s still summer, try this no-churn ice cream. Later in the year it’s delicious served with hot apple crumble!

  • Preparation time:
    30
    min(s)
  • Cooking time:
    10
    min(s)
  • Servings:
    8

What you'll need

  • 500g (1lb 2oz) blackcurrants, fresh or frozen
  • 397g can condensed milk
  • Ice cream wafers, fresh blackcurrant or mint leaves to serve
  • 600ml (1 pint) double cream

Products used

How to make

  1. Place the blackcurrants in a saucepan with 4 tablespoons water. Bring to the boil then simmer for 5–6 minutes or until the fruit has broken down and the juices have thickened slightly. Remove from the heat and leave to cool a little.
  2. Using the back of a wooden spoon, press the blackcurrants through a metal sieve set over a mixing bowl to extract all the juice. Discard the pulp and stalks.
  3. In another bowl, whisk the double cream until it forms soft peaks. Add the condensed milk and whisk again to soft peaks. Using a rubber spatula, fold in the fruit purée. (Use a figure of eight folding motion to create a lightly marbled effect.)
  4. Pour into a 900g (2lb) loaf tin lined with non-stick baking paper or a shallow freezer-proof container.
  5. Cover and freeze for at least 4 hours. Transfer to the fridge for about 45 minutes before serving.
  6. Slice the ice cream and sandwich between wafers. Alternatively, scoop and serve with fresh blackcurrant or mint leaves.