Blackcurrant Ice Cream Rippled with White Chocolate
A beautifully light, smooth and unctuous no-churn blackcurrant ice cream. The colourful fruit is subtly flavoured with rose and it ripples through the white chocolate cream in a most delightful way. It’s rich and fragrant with both sweet and sour tones.
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 don’t seem right.
No Churn Blackcurrant Ice Cream
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 wanted a beautiful swirly ice-cream, rather than one where all of the flavours and colours were completely mixed in.
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.
It’s perhaps no surprise that I just love the way the rich blackcurrant flavour contrasts with the creamy white. All in all I was really satisfied with this easy to make no-churn ice-cream. And it’s almost a certainty that it won’t be long before I make it again. Next time I’ll add less condensed milk and a bit more cream to make it less sweet. But other than that there are no other adjustments needed.
How Long Can You Freeze Ice Cream For?
Homemade ice cream will keep well in the freezer for at least three months. It can last longer than this, but the flavour and texture will start to deteriorate over time.
When you’re ready to serve this blackcurrant ice cream, remove it from the freezer and allow it to stand for fifteen minutes. It will be too hard to scoop if you take it out immediately. As soon as you’ve taken what you want, you can place the remaining ice cream back in the freezer again.
Other Ice Cream Recipes You Might Like
- Bailey’s chocolate ice cream with chocolate sauce
- Chilli chocolate ice cream
- Chocolate brownie ice cream
- Leftover Easter egg chocolate chip ice cream
- Lemon ice cream
- Peach melba ice cream
- Plum, amaretti & white chocolate ripple ice cream
- Redcurrant ripple ice cream
- Rhubarb & white chocolate ice cream
- Roasted strawberry & white chocolate ice cream
For more blackcurrant recipes you might like, I have several to choose from. I also have a must-see post for all the blackcurrant recipes you will ever need.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this blackcurrant ice cream, with or without the ripple effect, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more blackcurrant recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Blackcurrant Ripple Ice Cream. PIN IT.
Blackcurrant Ice Cream Rippled with White Chocolate
Ingredients
- 110 g blackcurrants
- 2 tsp golden caster sugar (I used rose sugar)
- 2 tsp water
- 1 tbsp rose syrup (or another 2 tsp of sugar with 1 tsp rose water)
- 40 g vanillary white chocolate (I used Green & Blacks)
- 200 ml condensed milk
- 300 ml double cream (heavy cream)
Instructions
- Simmer the blackcurrants in a small covered pan with the sugar and water for about 5 minutes or until the fruit is cooked.110 g blackcurrants, 2 tsp golden caster sugar, 2 tsp water
- Squish this through a sieve to remove the tops and seeds.
- Add the rose syrup.1 tbsp rose syrup
- Leave to cool.
- Melt the white chocolate in a large bowl suspended over a pan of hot, but not boiling, water. Stir in a 100ml of the condensed milk.40 g vanillary white chocolate
- Whip the double cream until soft peaks form.300 ml double cream (heavy cream)
- Add the remaining 100ml condensed milk and whip again.
- Stir in the white chocolate mixture until all incorporated.
- Pour in the blackcurrant purée and gently stir it through the mixture to cause a ripple effect. You can mix it up totally if you prefer.
- Spoon into covered containers and place in the freezer. There is no need to churn.
Notes
Nutrition Estimate
Sharing
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.
I love making my own ice creams, and this one looks absolutely divine. I have to try it.
Stop teasing us with ice cream….its still winter here!!! looks VERY delish! 🙂
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.
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.
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
That looks so good-and as it happens I have some blackcurrants just picked…
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!
OMG! FABULOUS ice cream and I LOVE the no churn idea! KAren
YUMMY! Love the color very much & I do prefer them in ice-cream too! 🙂
This is such a unique ice cream flavor; it looks delicious!
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.
Beyond beautiful – and delicious on top of that!
Thanks so much for your message – I really appreciate it.
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.
Oh my goodness! Chocolate and roses? Sinfully delicious!
Looks great – I love the idea of that little touch of rose.
That looks fantastic, love the marbling.
This sounds like a really tasty ice-cream, just perfect for today, I rally love your imaginative adventures with chocolate 🙂 Jude x
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!
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!
You’re right this sounds so addictive. I’ll be careful then.
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*
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!
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
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.
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.
Lou.
No stirring required Lou – into the freezer and leave until you’re ready to eat – well about 20 minutes before you’re ready to eat! If you don’t add melted chocolate, it’s even less faff and it really is delicoius.
Fab!!
How delicious does that look in its unfrozen state? I could quite happily dive in, that colour is amazing.
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 😉
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!
I’m so enamoured Kavey, I’ve just made some more using a mix of redcurrants, rhubarb and raspberries – flavoured with rose again.