Black Currant Ice Cream

Homemade black currant ice cream is a delicious combination of tart fresh black currants and sweet, creamy homemade ice cream. This refreshing dessert can be made with an ice cream machine, or a no-churn method. It's so easy to make, it may become a summertime favorite.

Course Dessert

Cuisine North American

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 15

churning time 20

Servings

Calories 350kcal

Author Colleen Milne

Ingredients

3 cups black currant berries stems removed
½ cup granulated sugar
1 tablespoon lemon juice
2 cups heavy whipping cream
1 can sweetened condensed milk (14 ounce)
1 teaspoon vanilla extract
¼ teaspoon kosher salt

Instructions

Wash black currants and remove the stems. Put them in a medium saucepan with the lemon juice and sugar.
Over medium heat, bring to a boil. Cook, stirring often, about 15 minutes, until the black currants have started to break down and the mixture has thickened. Allow to cool completely.
In a large bowl, combine the cream, cooled black currant, sweetened condensed milk, vanilla, and salt. Mix well to combine.
Pour the mixture into the pre-frozen bowl of an ice cream maker and run for 20-25 minutes. OR, for no-churn, pour into a chilled pan, cover with plastic wrap. Freeze overnight.
Ice cream machines typically produce a soft-serve ice cream texture. For a firmer consistency, scoop the ice cream into a pan and freeze for 2-4 hours.

Notes

Black currants: I hope that you can get your hands on some black currants, and I'm thinking that you have, since you landed on this recipe. However, this ice cream base works for almost any other fresh fruits or berries. Blueberries, strawberries, raspberries, or blackberries are great choices. If you make this ice cream recipe with any of those sweeter fruit choices, you may want to reduce the amount of sugar.

Cooling: After cooking the berries, you can speed up the cooling process using an ice bath. After allowing the fruit mixture to cool at room temperature partially, set the saucepan in a sink filled with a few inches of cold water and ice.

Sweetener: I haven't tried this recipe with any other sweetener, but if you do use an alternative to sugar, like honey or agave syrup, please let us know how it went in the comments!

No churn ice cream: I have a Cuisinart ice cream maker and I love it for whipping up all kinds of frozen treats, like sorbets, frozen yogurt and churned ice cream to enjoy on hot summer days. But if you don't have a machine, you can still make this black current ice cream recipe. You'll just need to wait longer to dig in! Instructions for no-churn ice cream are included in the recipe card.

Freezer bowl: I like to keep the freezer bowl in my freezer, so that we never have to wait when ice cream cravings hit. If you have space in your freezer, I recommend, at least for the warmer months. If you are making no churn ice cream version, put your pan in the freezer while you make the recipe or longer, for shorter freezing time.

Serving: Before serving, let the ice cream stand on the counter for 5-10 minutes to soften a bit for easier scooping.

Storage: Store your homemade ice cream in a freezer-proof container with a lid to avoid freezer burn. It will keep for up to 3 months.

Nutrition