Redcurrant Ripple and White Chocolate Ice-Cream
Here is another recipe I’ve been meaning to write up for a very long time. Our redcurrants aren’t quite ready to make this ice-cream yet – assuming the birds don’t get there before us! But we do still have some left in the freezer from last year – amazing isn’t it?
This no-churn ice-cream is so simple to make it has become a firm favourite and I’ve made several different versions so far. Do have a look at my other ice-cream recipes. This one was sweet, smooth and creamy with lovely bursts of tartness coming through from the fruit. Strangely, it tasted more like raspberries than redcurrants.
I am entering this into BSFIC over at Kavey Eats as the theme this month is fruit. This is a super challenge which seems to inspire some fabulous creations. I keep meaning to enter and very rarely manage it, so I’m pleased to be able to do so this time.
- 250g redcurrants – stalks removed
- 1 tsp vanilla extract
- 50g white chocolate (I use G&B)
- 200ml condensed milk
- 600ml 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
- Makes 1 litre
Kate@whatkatebaked
22nd June 2014 at 5:18 pmI’ve just spent the last hour perusing various no churn ice creams, determined to make the most of the glorious weather this week. What a lovely flavour combination Choclette, perfect for watching with the tennis this coming week
Choclette
23rd June 2014 at 3:57 pmThanks Kate. Ice-cream is just what is needed in this weather – tennis or no tennis 😉 This is a great recipe and the redcurrants can be submitted with raspberries, strawberries or any other summer fruit.
Librarian Lavender
22nd June 2014 at 5:48 pmThis looks so delicious! I could eat ice cream all day!
Choclette
23rd June 2014 at 3:58 pmThank you LL. It’s strange, in the winter I don’t want to eat it at all and in the summer I can’t get enough of it.
Kate Glutenfreealchemist
22nd June 2014 at 9:31 pmWow! Beautiful and so simple. Good to see the weather has turned perfect to enjoy it!
Choclette
23rd June 2014 at 3:59 pmYes, summer at last Kate – hooray! It’s a great recipe and gluten free too.
Kavey
23rd June 2014 at 11:52 amGlorious glorious colours! I’m always so impressed to see the variety of people’s creations! I need to get mine up tonight. Also used the no churn recipe – I love it!
Choclette
23rd June 2014 at 4:01 pmGlad I’m in good company Kavey. Love the colours I get from fruit ice-creams. I haven’t made a raspberry one yet though.
atosa nikkhah
23rd June 2014 at 4:45 pmthat look ridiculously tasty! YUM
Choclette
23rd June 2014 at 5:58 pmHopefully not too ridiculous 😉
Michelle Willis
23rd June 2014 at 4:55 pmI’m so going to give that a try! It looks lush!
Choclette
23rd June 2014 at 5:57 pmIt’s such an easy ice-cream to make and works brilliantly with blackcurrants or raspberries or …
Jean | DelightfulRepast.com
23rd June 2014 at 5:23 pmChoclette, I would love this! But where I live (US) I can rarely buy redcurrants. On the rare occasion when I spot them, the teeniest tiniest little container of them costs an outrageously ridiculous amount, so …
Choclette
23rd June 2014 at 5:56 pmYes same here Jean. I don’t think I’ve ever seen them for sale. You need to get friendly with a gardening neighbour I reckon!
Sandra Black
23rd June 2014 at 5:56 pmThis is something my kids and husband would really like.
Choclette
23rd June 2014 at 5:59 pmDo give it a try Sandra – it’s so simple to make and so delicious. If you use raspberries, you don’t even need to cook them – just puree and sieve.
Heidi Roberts
23rd June 2014 at 6:13 pmI love home made ice cream, great idea to use the redcurrents from the freezer!
Choclette
25th June 2014 at 6:03 pmOh good idea Heidi.
Janice Pattie
23rd June 2014 at 7:06 pmWhat a great recipe, I may have to try that with my blackcurrants when they are ready as my ice cream machine packed in (the bowl started to leak blue stuff – eek!) and it’s the third I’ve had which has done the same, so am reluctant to buy another one.
Choclette
25th June 2014 at 6:17 pmThe first one of these types of ice-cream I ever made was with blackcurrants – blackcurrants and rose syrup. The tart currants work so well with this. Recipe is on the blog Janice.
London Unattached
24th June 2014 at 8:17 amOh yum! I love raspberry ice-cream and I love chocolate. Excellent recipe
Choclette
25th June 2014 at 6:17 pmAh, but have you ever had redcurrant ice-cream Fiona?
Vohn's Vittles
24th June 2014 at 10:50 amI am a big fan of no-churn ice creams and this one looks delicious Choclette!
Choclette
25th June 2014 at 6:18 pmThanks Vohn. It’s such a simple recipe, but it gives such good results.
Nayna Kanabar
24th June 2014 at 4:32 pmThis looks delicious I made asimilar icecream using black cherries,I will try redcurrants next time .I love the colour.
Choclette
25th June 2014 at 6:19 pmThanks Nayna. Ooh cherries sound wonderful. Now I’m craving cherry ice-cream.
Liz Berg
27th June 2014 at 3:03 amYours is the second no-churn ice cream I’ve seen tonight! I think it’s a sign 🙂 I love the combination of red currants and white chocolate…how delcious!
Choclette
27th June 2014 at 8:05 amOh definitely a sign a Liz – enjoy the summer whilst we can 😉
Orange & Olive Oil Ice Cream –
14th April 2015 at 10:23 pm[…] Redcurrant Ripple & White Chocolate Ice Cream […]
Ultra decadent millionaire's mini loaves - A Mummy Too
19th July 2015 at 8:26 am[…] 3.2.2925 And if you love condensed milk, try this no-bake condensed milk cheesecake, this gluten-free millionaire’s shortbread, these munchkins, this raspberry coconut hearts, or this redcurrant ripple ice cream. […]
stephen ashdown
17th July 2016 at 8:50 pmthat sounds SO yummy, always have left over berries now i know what to do with them, thank you so much!
Choclette
18th July 2016 at 11:52 amGlad to have provided some inspiration Stephen. I’m envious of your leftover berries; the birds got all of ours – again!