Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Redcurrant Ripple and White Chocolate Ice-Cream

Ice Cream | 22nd June 2014 | By

 

Here is another recipe I’ve been meaning to write up for a very long time. Our redcurrants aren’t quite ready to make this ice-cream yet – assuming the birds don’t get there before us! But we do still have some left in the freezer from last year – amazing isn’t it?

This no-churn ice-cream is so simple to make it has become a firm favourite and I’ve made several different versions so far. Do have a look at my other ice-cream recipes. This one was sweet, smooth and creamy with lovely bursts of tartness coming through from the fruit. Strangely, it tasted more like raspberries than redcurrants.

I am entering this into BSFIC over at Kavey Eats as the theme this month is fruit. This is a super challenge which seems to inspire some fabulous creations. I keep meaning to enter and very rarely manage it, so I’m pleased to be able to do so this time.

 

 

Redcurrant Ripple and White Chocolate Ice Cream
An easy to make no-churn ice cream using summer redcurrants, although any tart fruit could be used instead.
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Ingredients
  1. 250g redcurrants – stalks removed
  2. 1 tsp vanilla extract
  3. 50g white chocolate (I use G&B)
  4. 200ml condensed milk
  5. 600ml double cream
Instructions
  1. Simmer the red currants in 1 tbsp water until soft then push through a sieve to create a smooth puree. Mix in the vanilla extract.
  2. Melt the chocolate in a bowl over hot water. Mix in 100ml of the condensed milk until smooth.
  3. Whip the double cream until peaks form. Add the remaining 100ml condensed milk and whip again.
  4. Stir in the white chocolate mixture.
  5. Fold in the fruit puree to create a ripple effect.
  6. Pour into a 1 litre container, cover and freeze
Notes
  1. Makes 1 litre
Tin and Thyme http://tinandthyme.uk/
 

Comments

  1. Leave a Reply

    Kate@whatkatebaked
    22nd June 2014

    I’ve just spent the last hour perusing various no churn ice creams, determined to make the most of the glorious weather this week. What a lovely flavour combination Choclette, perfect for watching with the tennis this coming week

    • Leave a Reply

      Choclette
      23rd June 2014

      Thanks Kate. Ice-cream is just what is needed in this weather – tennis or no tennis 😉 This is a great recipe and the redcurrants can be submitted with raspberries, strawberries or any other summer fruit.

    • Leave a Reply

      Choclette
      23rd June 2014

      Thank you LL. It’s strange, in the winter I don’t want to eat it at all and in the summer I can’t get enough of it.

    • Leave a Reply

      Choclette
      23rd June 2014

      Yes, summer at last Kate – hooray! It’s a great recipe and gluten free too.

  2. Leave a Reply

    Kavey
    23rd June 2014

    Glorious glorious colours! I’m always so impressed to see the variety of people’s creations! I need to get mine up tonight. Also used the no churn recipe – I love it!

    • Leave a Reply

      Choclette
      23rd June 2014

      Glad I’m in good company Kavey. Love the colours I get from fruit ice-creams. I haven’t made a raspberry one yet though.

    • Leave a Reply

      Choclette
      23rd June 2014

      It’s such an easy ice-cream to make and works brilliantly with blackcurrants or raspberries or …

  3. Leave a Reply

    Jean | DelightfulRepast.com
    23rd June 2014

    Choclette, I would love this! But where I live (US) I can rarely buy redcurrants. On the rare occasion when I spot them, the teeniest tiniest little container of them costs an outrageously ridiculous amount, so …

    • Leave a Reply

      Choclette
      23rd June 2014

      Yes same here Jean. I don’t think I’ve ever seen them for sale. You need to get friendly with a gardening neighbour I reckon!

    • Leave a Reply

      Choclette
      23rd June 2014

      Do give it a try Sandra – it’s so simple to make and so delicious. If you use raspberries, you don’t even need to cook them – just puree and sieve.

  4. Leave a Reply

    Janice Pattie
    23rd June 2014

    What a great recipe, I may have to try that with my blackcurrants when they are ready as my ice cream machine packed in (the bowl started to leak blue stuff – eek!) and it’s the third I’ve had which has done the same, so am reluctant to buy another one.

    • Leave a Reply

      Choclette
      25th June 2014

      The first one of these types of ice-cream I ever made was with blackcurrants – blackcurrants and rose syrup. The tart currants work so well with this. Recipe is on the blog Janice.

    • Leave a Reply

      Choclette
      25th June 2014

      Thanks Vohn. It’s such a simple recipe, but it gives such good results.

  5. Leave a Reply

    Nayna Kanabar
    24th June 2014

    This looks delicious I made asimilar icecream using black cherries,I will try redcurrants next time .I love the colour.

    • Leave a Reply

      Choclette
      25th June 2014

      Thanks Nayna. Ooh cherries sound wonderful. Now I’m craving cherry ice-cream.

  6. Leave a Reply

    Liz Berg
    27th June 2014

    Yours is the second no-churn ice cream I’ve seen tonight! I think it’s a sign 🙂 I love the combination of red currants and white chocolate…how delcious!

  7. Leave a Reply

    stephen ashdown
    17th July 2016

    that sounds SO yummy, always have left over berries now i know what to do with them, thank you so much!

    • Leave a Reply

      Choclette
      18th July 2016

      Glad to have provided some inspiration Stephen. I’m envious of your leftover berries; the birds got all of ours – again!

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