Blackcurrant, Rose & White Chocolate Ripple Ice-Cream

Ice Cream | 26th July 2012 | By

When I set this month’s We Should Cocoa challenge for blackcurrants, I couldn’t get that fruit out of my head and various ideas kept coming and going. One of these was to make semifreddo using blackcurrants and white chocolate – somehow blackcurrants and dark chocolate just didn’t seem right. I’ve been wanting to try semifreddo for a long time now as I keep hearing various bloggers rave about it and more importantly it doesn’t need churning. As I have no ice-cream maker that has got to be a good thing. However Kavey set condensed milk for her Bloggers Scream for Ice-Cream challenge this month and as this is also a no churn ice-cream, I had a rethink. Semifreddo would have to wait for another time.

As it happened, although I’d already made blackcurrant and white chocolate biscuits for We Should Cocoa, I still had blackcurrants in mind for ice-cream. I also had some left over that needed using up. I’ve never tried rose with blackcurrants before, but as it works so well with rhubarb, strawberries and raspberries, I thought it would do the same for blackcurrants and was keen to try it out. Ren Behan actually got there before me with this delicious looking ice-cream. However, it was too late to change my mind and I was going to do things a little differently anyway. I based my recipe on this Good Food one, but changed it quite considerably.

This is what I did:

  • Simmered 110g of blackcurrants in a small covered pan with a dessertspoon of rose sugar and a desertspoon of water for about 5 minutes.
  • Squished this through a sieve to remove the tops and seeds.
  • Added 1 tbsp of rose syrup.
  • Left to cool.
  • Melted 40g vanillary white chocolate (G&B) over a pan of hot water then stirred in a 100ml condensed milk.
  • Whipped 300ml double cream until soft peaks formed.
  • Added 100ml condensed milk and whipped again.
  • Stirred in the white chocolate mixture until all incorporated.
  • Poured in the blackcurrents and tried to stir it through the mixture to cause a ripple effect.
  • Spooned into containers and placed in the freezer.
This ice-cream really surprised me. Not a hint of ice crystals and a beautifully smooth unctuous feel to it. I had been expecting it to be sickly sweet with all that condensed milk. Although it was sweet however, the blackcurrants balanced it out nicely and it was absolutely delicious. The main flavour was of course blackcurrants, but the richness of the white chocolate gave it body and just a hint of rose pervaded the whole in a delightful way. As I’d hoped, rose pairs very well with blackcurrants too. And of course I just loved the colour of the blackcurrants. All in all I was really satisfied with this easy to make ice-cream and will be making it again for sure. Next time I might try adding less condensed milk and a bit more cream to make it less sweet, but no other adjustments needed.

I am also submitting this to Fabulicious Summer Ices over at Lancashire Food where there is an Emma Bridgewater cool bag to be awarded to one lucky entrant.


  1. Leave a Reply

    26th July 2012

    Oh wow, it looks stunning. So pleased you enjoyed trying the condensed milk no churn style of ice cream … I’ve been so blown away by it!

    • Leave a Reply

      26th July 2012

      I’m so enamoured Kavey, I’ve just made some more using a mix of redcurrants, rhubarb and raspberries – flavoured with rose again.

  2. Leave a Reply

    26th July 2012

    How delicious does that look in its unfrozen state? I could quite happily dive in, that colour is amazing.

    • Leave a Reply

      26th July 2012

      I love that photo too Kath. I’ve just made it with a load of pink fruit and whilst it looks good, it doesn’t look nearly as impressive 😉

  3. Leave a Reply

    Please Do Not Feed The Animals.
    26th July 2012

    That looks absolutely amazing. You didn’t have to do any stirring when it was in the freezer? I have never tried making ice cream cos it sometimes seems like too much faff but if you really just put this in the freezer then leave it, I think I might do this.

  4. Leave a Reply

    Johanna GGG
    26th July 2012

    I am quite keen on condensed milk and ice cream recipes that don’t need an ice cream machine (in that order) – the white chocolate sounds a bit sweet here but I love the sound of berries in it – and would probably like to try dark chocolate too

    • Leave a Reply

      26th July 2012

      You’re way ahead of me there Johanna, this is a first for me. One of the reasons I didn’t use dark chocolate was for the colour contrast, but I think it would actually taste rather good.

  5. Leave a Reply

    26th July 2012

    What a fantastic colour! I don’t have an ice-cream maker so this recipe would be perfect for me. That’s if I don’t drink all the condensed milk from the can first *hangs head in shame*

    • Leave a Reply

      26th July 2012

      Jo, I used to eat condensed milk with a spoon when I was a teenager and could get through quite a bit of it. These days I find it far too sweet on it’s own – Luckily!

  6. Leave a Reply

    26th July 2012

    You’re right this sounds so addictive. I’ll be careful then.

  7. Leave a Reply

    26th July 2012

    Oh my goodness – all these ice cream recipes floating about in my reader! Me thinks summer must have reached some parts of the UK at long last ;0)
    What a fab ice cream flavour combo, my mouth is watering at the sound of it … I won’t mention how the pictures make me want to lick my laptop screen!

  8. Leave a Reply

    26th July 2012

    I’ve been meaning to try the condensed milk and cream version of ice cream for ages – as I don’t have an ice cream maker I don’t think the normal way would work very well, but this looks perfect, and so easy!

  9. Leave a Reply

    A Trifle Rushed
    26th July 2012

    This sounds like a really tasty ice-cream, just perfect for today, I rally love your imaginative adventures with chocolate 🙂 Jude x

  10. Leave a Reply

    rita cooks italian
    27th July 2012

    I love ice cream, especially on a hot day. I like the color of your ice cream, it’s very inspiring… and no ice crystals ..a great result.

  11. Leave a Reply

    Brownieville Girl
    27th July 2012

    Beyond beautiful – and delicious on top of that!

    Thanks so much for your message – I really appreciate it.

  12. Leave a Reply

    27th July 2012

    I nearly fainted when I saw that photo of it being mixed up. Oh my! I am about to post a ripple as well, but I am afraid it doesn’t have raspberries.

  13. Leave a Reply

    28th July 2012

    That looks utterly amazing – what a beautiful colour it is. I have made blackcurrant icecream in the distant past and it has an amazing flavour so I can just imagine what this one is like. I must try this soon!

  14. Leave a Reply

    Dom at Belleau Kitchen
    29th July 2012

    I TOTALLY missed this post… not sure how… I can’t believe how stunning this ice cream looks and sounds… such a glorious colour and I can only imagine how fabulous it tastes… nice work C x

  15. Leave a Reply

    Homemade by Fleur
    29th July 2012

    I don’t have an ice cream maker either, (it’s on my list) so this is a great recipe for me to try. I’m loving the blackcurrant and white chocolate combo. Adding rose is very clever indeed as I’m sure it’s beautiful.

  16. Leave a Reply

    29th July 2012

    This sounds fantastic – when I had an allotment plot in glasgow I had loads of blackcurrants growing, I am missing them so much this year. Just have to drool over your ice-cream here instead.

  17. Leave a Reply

    30th July 2012

    Stop teasing us with ice cream….its still winter here!!! looks VERY delish! 🙂

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