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
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.
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.
Blackcurrant Ripple Ice Cream. PIN IT.
Blackcurrant Ice Cream Rippled with White Chocolate
Blackcurrant Ice Cream Rippled with White Chocolate
- 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 good quality vanillary white chocolate (I used Green & Blacks)
- 200 ml condensed milk
- 300 ml double cream
- Simmer the blackcurrants in a small covered pan with the sugar and water for about 5 minutes or until the fruit is cooked.
- Squish this through a sieve to remove the tops and seeds.
- Add the 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.
- Whip the double cream until soft peaks form.
- 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.
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.