When the sun is shining and the day is warm, there’s nothing quite like a scoop or two of delicious ice-cream. This homemade redcurrant ripple ice-cream is easy to make and the good news is, there’s no need to churn it. So if you don’t have an ice-cream maker, you can still make no fuss ice-cream.
Here’s another recipe I’ve been meaning to write up for a very long time. Our redcurrants are growing well, but there not quite ready to harvest yet. I’m just hoping that the birds don’t get there before us! Luckily, I don’t need this year’s crop to make this redcurrant ripple ice-cream, because we still have some left in the freezer from last year. Amazing isn’t it?
Redcurrant Ripple & White Chocolate Ice-Cream
I use the same basic no-churn recipe to make most of my ice-cream. It’s so simple to make that it’s become a firm favourite. It’s also easy to adapt so I’ve made several different versions over the years. This redcurrant ripple & white chocolate ice-cream is wonderfully sweet, smooth and creamy. It has lovely bursts of tartness coming through from the fruit. But strangely, both CT and I think it tastes more like raspberries than redcurrants. I’d love to know what you think.
Can I Use Other Fruit Instead of Redcurrants?
This no-churn white chocolate ice-cream is so simple to make it’s become a firm favourite. Apart from this redcurrant ripple ice-cream, I’ve made several other versions. If you can’t find redcurrants, don’t worry. This ice-cream is delicious made with pretty much any tart summer fruit. Red berries good, because the red turns pink and combines rather beautifully with the white chocolate ice-cream. But really, that’s just a preference on my part.
Other No-Churn Ice-Cream Recipes You Might Like
- Bailey’s marbled chocolate ice cream
- Blackcurrant, rose & white chocolate ice cream
- Leftover Easter egg chocolate ice cream
- Lemon ice cream
- Peach melba ice cream
- Plum, Amaretti & white chocolate ice cream
- Rhubarb & rose white chocolate ice-cream
- Roasted strawberry & white chocolate ice cream
As well as these no-churn ice-cream recipes, I have several other frozen desserts, so you may be interested in my ice-cream recipe category.
Show Me Your Ice-Cream
Thanks for visiting Tin and Thyme. If you make this redcurrant ripple ice-cream or a variation on it, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Redcurrant Ripple Ice-Cream. PIN IT.
Redcurrant Ripple Ice-Cream with White Chocolate
Redcurrant Ripple and White Chocolate Ice Cream
- 250 g redcurrants – stalks removed
- 1 tsp vanilla extract
- 50 g white chocolate (I use G&B)
- 200 ml condensed milk
- 600 ml double cream
- 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.
- Melt the chocolate in a bowl over hot water. Mix in 100ml of the condensed milk until smooth.
- Whip the double cream until peaks form. Add the remaining 100ml condensed milk and whip again.
- Stir in the white chocolate mixture.
- Fold in the fruit puree to create a ripple effect.
- Pour into a 1 litre container, cover and freeze
I’m entering this redcurrant ripple & white chocolate ice cream into BSFIC over at Kavey Eats as the theme, this month, is fruit. This is a super challenge which inspires some fabulous creations. I keep meaning to enter but very rarely manage it. So I’m pleased to be able to do so this time.