Blackcurrant Ice Cream: The Delicious Summer Recipe

This blackcurrant ice cream recipe was first published on July 15, 2024.

I am officially back from a 2-week stunt in the UK where I had to go to renew my passport, and all I can think of is how hot it has become over here in Italy. But one thing that makes the heat be a little more bearable is most definitely ice cream. And this blackcurrant ice cream is just what the doctor ordered.

While I do wish the more soothing temperatures would take over the ever-so-rising ones we’re currently dealing with, I must admit that the thought of a rainy summer makes up for the discomfort all in all. So here we go eating this blackcurrant ice cream.

And plus, we put up the pool yesterday so all will be well: once we’re too hot, we’ll go in for a dip. Miso seems to have taken this piece of advice to the letter and has been going in and out of it so much already. I guess I would do the same if it wasn’t for work and a house to run and some nice little works to complete to get to that kitchen we’ve been dreaming of for almost two years now.

Alas, if that’s even something you can say about this, we go back to the black currant ice cream and its recipe, which is absolutely delicious, easy and no-churn. Yes, you will not need an ice cream machine, nor will you be required to go back to the freezer every so often – which, I know, might actually be a pleasure trip if you’re in the middle of a heatwave like we are. Basically, just like our other ice creams:

• the Easter Ice Cream which is basically a carrot cake ice cream (but no-bake, so definitely in my good books right now);
• the lavender lemon ice cream, do I need to say more really?;
• this strawberry sorbet, with three ingredients in total is so delicious.

Time to get fruity: Meet the blackcurrant ice cream

While you and I might agree that it’s always ice cream weather, this special blackcurrant ice cream might just be what the doctor ordered for this hot summer day. Let’s see how to make it together now!

What are blackcurrants and are they good for me?

Blackcurrants are small, dark purple berries that grow on the Ribes nigrum shrub. They are native to Europe and parts of Asia and are known for their rich, tart flavour. Blackcurrants are highly nutritious and offer several health benefits, maybe not in the form of blackcurrant ice cream:

1. Vitamins:
   • Vitamin C: Blackcurrants are particularly high in vitamin C, providing several times the recommended daily intake in a single serving. This vitamin is crucial for immune function, skin health, and antioxidant protection;
   • Vitamin A: Contains beta-carotene, which the body converts to vitamin A, supporting eye health and immune function;
   • Vitamin E: Acts as an antioxidant, protecting cells from damage;
2. Minerals:
   • Potassium: Important for heart health and regulating blood pressure;
   • Iron: Essential for red blood cell production and oxygen transport;
3. Phytochemicals:
   • Anthocyanins: These are powerful antioxidants responsible for the berry’s dark purple colour. They help reduce inflammation and may lower the risk of certain chronic diseases;
   • Flavonoids: Known for their antioxidant properties, they can help protect the body from oxidative stress and may reduce the risk of cardiovascular disease;

Some strong health benefits include:

1. Boosting Immune System: The high vitamin C content strengthens the immune system, helping the body fight off infections and illnesses;
2. Anti-Inflammatory Effects: Anthocyanins and other antioxidants in blackcurrants have anti-inflammatory properties, which can help reduce the risk of chronic diseases such as heart disease and arthritis;
3. Eye Health: The high levels of vitamin A and anthocyanins support vision and may help prevent age-related macular degeneration;
4. Improving Heart Health: The antioxidants and potassium in blackcurrants help lower blood pressure and reduce the risk of cardiovascular disease;
5. Digestive Health: Blackcurrants are a good source of dietary fibre, which promotes healthy digestion and regular bowel movements.

Blackcurrants are used in many different ways, including:

• Culinary: Blackcurrants can be eaten fresh, though their tartness often means they are used in jams, jellies, syrups, and desserts just like this blackcurrant ice cream. They can also be used in beverages like blackcurrant juice and liqueurs;
• Medicinal: Blackcurrant extracts and supplements are sometimes used for their health benefits, particularly for boosting immunity and reducing inflammation.

What is a no-churn ice cream?

No-churn ice cream is a simple and convenient method for making ice cream at home without the need for an ice cream maker, and that’s how we did this blackcurrant ice cream. Traditional ice cream recipes typically require churning to incorporate air and achieve a creamy texture, but no-churn ice cream achieves this through a different process. Here’s how it works and some key points:

First off, let’s check the key ingredients in a no-churn ice cream recipe:

1. Sweetened Condensed Milk: Provides sweetness and a smooth, creamy texture;
2. Heavy Whipping Cream: When whipped, it incorporates air into the mixture, giving the ice cream a light and creamy texture;
3. Flavourings and Add-ins: Such as vanilla extract, cocoa powder, fruit purees, chocolate chips, nuts, and more, to create various flavours.

The basic method for a no-churn ice cream, similar to this blackcurrant ice cream, is as follows:

1. Whip the Cream: Heavy whipping cream is whipped until it forms stiff peaks. This step is crucial as it incorporates air into the cream, which helps create a smooth and creamy texture without the need for churning;
2. Combine with Condensed Milk: The whipped cream is gently folded into the sweetened condensed milk. This mixture forms the base of the no-churn ice cream;
3. Add Flavourings and Mix-ins: Incorporate any desired flavourings or mix-ins, such as vanilla extract, fruit, chocolate, or nuts;
4. Freeze: Pour the mixture into a loaf pan or other suitable container, cover it with plastic wrap or a lid, and freeze for at least 4-6 hours, or until firm.

When dealing with a no-churn ice cream, you might want to follow a few simple tricks so that the recipe comes out perfectly right away:

• Chill the Bowl and Whisk: For best results, chill the bowl and whisk (or beaters) before whipping the cream. This helps the cream whip more effectively;
• Fold Gently: When combining the whipped cream and condensed milk, use a gentle folding motion to avoid deflating the whipped cream;
• Freeze Properly: Ensure the ice cream is covered well before freezing to prevent ice crystals from forming and to maintain a creamy texture.

Advantages of No-Churn Ice Cream

Making a no churn ice cream is not only great when it comes to a delicious recipe just like this blackcurrant ice cream, but it’s also ideal when it comes to not having to purchase yet another piece of equipment you don’t have any space to store. We’re guilty as charged when it comes to useless equipment, but we can proudly confirm we do not own an ice cream maker, yet. We have these delicious recipes which you can make this carrot cake ice cream and this lavender lemon ice cream.

So what are some of the advantages of the no churn ice cream?

• Ease of Preparation: No special equipment is required; just a mixer and a freezer;
• Versatility: Endless flavour possibilities with different mix-ins and add-ons;
• Quick and Convenient: Preparation takes only a few minutes before freezing.

What ingredients do I need for this blackcurrant ice cream?

With only 6 ingredients in this blackcurrant ice cream, you know you have to try and make it as soon as possible! Let’s see together what we need and how they all work in this recipe:

1. Whipping Cream: Whipping cream is essential for creating the creamy texture of the ice cream. When whipped, it incorporates air, which gives the ice cream its light and fluffy consistency. It is whipped until it forms stiff peaks before being folded into the other ingredients. This step is crucial for achieving a smooth and creamy texture without churning;
2. Sweetened Condensed Milk: Sweetened condensed milk adds sweetness and creaminess to the ice cream. It provides the necessary sugar content to balance the tartness of the blackcurrants and helps prevent the formation of ice crystals, ensuring a smooth texture. It is mixed with the whipped cream and other flavourings to create the ice cream base;
3. Blackcurrant Juice: Blackcurrant juice adds a concentrated burst of blackcurrant flavour and colour to the ice cream. It enhances the overall taste and provides a tart contrast to the sweetness of the condensed milk. It is blended into the ice cream base, ensuring an even distribution of blackcurrant flavour throughout the mixture;
4. Frozen Whole Blackcurrants: Frozen whole blackcurrants add texture and bursts of intense blackcurrant flavour in each bite. They provide a pleasant contrast to the creamy base. They are typically folded into the ice cream mixture before freezing, ensuring they are evenly distributed;
5. Salt: A small amount of salt enhances the overall flavour of the ice cream by balancing the sweetness and enhancing the natural flavours of the blackcurrants and vanilla. It is added to the mixture in a small quantity, just enough to enhance the flavours without being noticeable;
6. Vanilla Paste: Vanilla paste adds a rich, deep vanilla flavour that complements the tartness of the blackcurrants. It also contains visible vanilla bean seeds, which add a gourmet touch to the blackcurrant ice cream. It is mixed into the ice cream base along with the other ingredients, providing a subtle background flavour that enhances the overall taste.

How do I make this blackcurrant ice cream?

Now that we have all the ingredients for this blackcurrant ice cream, it’s time to put them together so that we can finally enjoy this on a hot hot day:

1. Whipping the Cream: Start by whipping the cream in a chilled bowl until it forms stiff peaks. This step incorporates air, making the ice cream light and fluffy;
2. Mixing the Base: In a separate bowl, combine the sweetened condensed milk, blackcurrant juice, salt, and vanilla paste. Mix until well combined;
3. Folding Together: Gently fold the whipped cream into the condensed milk mixture. Use a spatula to carefully combine them, ensuring the whipped cream retains its airy texture;
4. Adding Blackcurrants: Fold in half of the frozen whole blackcurrants, distributing them evenly throughout the mixture;
5. Freezing: Pour the mixture into a loaf pan or another suitable container and add the rest of the blackcurrants. Cover with plastic wrap or a lid and freeze the blackcurrant ice cream for at least 4-6 hours, or until firm.

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Once frozen, the no-churn blackcurrant ice cream is ready to be scooped and enjoyed. The combination of rich, creamy texture from the whipped cream and sweetened condensed milk, along with the tart, fruity bursts of blackcurrant, makes for a delicious and refreshing treat. The hint of vanilla and the balance provided by the salt elevate the flavours, making this homemade ice cream a delightful dessert.

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