Redcurrant Ripple Ice Cream before being frozen.
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Redcurrant Ripple and White Chocolate Ice Cream

An easy to make no-churn ice cream using summer redcurrants and white chocolate, although any tart fruit could be used instead.
Prep Time20 mins
Freezing Time6 hrs
Total Time6 hrs 20 mins
Course: Dessert
Cuisine: British
Keyword: ice cream, no-churn, redcurrants, summer, white chocolate
Servings: 1 litre
Author: Choclette


  • 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


Makes 1 litre