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 a 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 you Use Other Fruit Instead of Redcurrants?
I make this redcurrant ripple ice-cream with my standard base of white chocolate and condensed milk. I’ve made several other versions over the years. This means that if you can’t find redcurrant, it doesn’t matter at all. This ice-cream is delicious made with pretty much any tart summer fruit.
Red berries are 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.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this redcurrant ripple ice-cream or a variation of it, 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 summer recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
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.