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close up of a ball of purple ice cream in a scoop.

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!
Course Desserts
Cuisine American, German
Prep Time 10 minutes
Additional Time 8 hours
Total Time 8 hours 10 minutes
Servings 6
Calories 192kcal
Author Adina


  • 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


  • 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.


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