Black Currant Ice Cream (No-Churn)
Incredible black currant ice cream. Easy-to-make, no-churn ice cream, rich, creamy, and full of flavor, this is my favorite summer dessert!
Servings: 6
Calories: 192kcal
Ingredients
- 9 oz black currants
- 1 cup heavy cream
- 1 can sweetened condensed milk 400 g/ 14 oz
- 1 tablespoon lemon juice
- 2 tablespoons black currant cordial optional
Instructions
- Prepare berries: Rinse the berries under cold running water, drain well in a sieve. Remove the stems. Weigh the needed berries after you've removed the stems.
- Cook: Place in a small saucepan. Add lemon juice and cordial. Bring to a gentle boil and simmer until the berries pop and the mixture thickens slightly, about 3-4 minutes. Set aside and let cool completely. When cool, blend with a hand-held blender or in a blender. Set aside.
- Mix: Beat the cream until soft peaks form. Set aside. Mix the sweetened condensed milk with the black currant puree. Carefully fold in the whipped cream.
- Freeze: Line the bottom and the walls of a small loaf tin with cling film/plastic wrap. Pour the mixture into the container. Cover with another piece of plastic wrap directly over the surface. Freeze for at least 8 hours or until solid.
- Serve: Remove from the freezer for about 10 minutes before scooping to allow it to soften slightly. Serve in ice cream cones or small bowls.
Nutrition
Serving: 2balls | Calories: 192kcal | Carbohydrates: 12g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 21mg | Sugar: 5g