Blackcurrant Ice Cream
Looking for a new ice cream flavor? What about homemade blackcurrant ice cream? This refreshing summer treat will definitely satisfy your sweet tooth!
This is a no churn ice cream with great flavor! Those tiny blackcurrant berries are perfect in ice creams and baked goods.
Guys, my parents have a few blackcurrant bushes in their garden. Now when I visited them I knew I was going to take some of those dark looking berries back home with me.
I had never used blackcurrants for making an ice cream before but I was pretty sure the taste would amaze me. The combination of sweet & tangy is perfect and makes this black currant ice cream refreshing and delicious at the same time.
Guys, if you get your hands on these tiny berries, I highly recommend making this blackcurrant ice cream. It truly is my favorite homemade ice cream of this summer!
Chocolate Cherry Ice Cream is number two on my list, followed by Mint & Pistachio Ice Cream, Dulce de Leche Ice Cream and Vanilla Ice Cream.
If any of you like trying new ice cream flavors I suggest checking this creamy Gingerbread Ice Cream that will definitely bring you closer to the best Holiday of the year.
Did you know?
Blackcurrants are one of the super fruits! They have more vitamin C than oranges and contain more antioxidants than blueberries.
They are a delicious ingredient in baked goods, syrups, jams, drinks or ice creams.
These berries had been banned in the US for almost 100 years. (Check out why blackcurrants were a forbidden fruit in the US and why you should eat them!)
Blackcurrants are native to Europe and northern Asia.
How to make blackcurrant ice cream at home?
First simmer blackcurrants and sugar in a small sauce pan. Make sure you rinse the currants and remove their stems before simmering them. Now you don’t want to cook them much. Just so they soften a bit, release their juices and the sugar has melted. Leave this mixture cool down before proceeding to next step.
Cooling down will take about 20-30 minutes. I like to speed up the cooling process by placing warm-ish (not hot) mixture in the fridge. You can also use an ice bath.
The second step requires you to whip the cream until stiff. After, Greek yogurt is added and the blackcurrant mixture is stirred in.
Now all you have to do is pour this into a freezer-friendly container and wait until it sets. This will take at least 4 hours. I also added about ½ cup of fresh blackcurrants into the mix.
They give this blackcurrant ice cream an extra tanginess, crunch and balance the sweetness. This is totally optional though.
Want to see how to make Blackcurrant Ice Cream? Watch the video!
Blackcurrant Ice Cream
Ingredients
- 1 cup Heavy Cream (250 ml)
- 2½ cups Greek Yogurt (600 ml)
- ½ cup granulated sugar (100 grams)
- 1½ cup Blackcurrants (225 grams)
Extra
- ½ cup Blackcurrants , stems removed (75 grams), optional
Instructions
- In a small sauce pan, bring blackcurrants (stems removed) and sugar to a boil. Reduce the heat and simmer until the sugar has dissolved completely. Let the mixture cool down completely.
- In a large bowl whip heavy cream until stiff. Add Greek yogurt and mix well. Stir in the cooled blackcurrant mixture.
- Pour this into a freezer friendly container and throw in fresh blackcurrants. Stir them lightly in.
- Freeze for at least 4 hours before serving.
My husband would love this ice cream. I need to look for black currants. It’s got such beautiful color.
I am sure you would too love it! It’s a great ice cream flavor and looks like my family’s favorite this summer :)
Ice cream is my favorite! And yours has such a pretty color. I can’t wait to try it.
Hope you do! :)
Oh ok it’s no churn! Even better. Then we will just keep my mum’s new ice cream machine in the cupboard and make your black currant ice cream. I wonder if I could make red and white currant ice cream too.
:) You could make red and white currant as well but taste-wise you will be most impressed with the blackcurrant one! :)
I don’t know if I’ve ever had blackcurrants before but maybe this ice cream is a great way to try it.
If you ever get your hands on them, you must try this ice cream – you will love it!
Love this ice cream with cream and yoghurt. You were lucky your parents have the garden full, I love blackcurrant
Yes, I was lucky this year :)
Hi, ive made the icecream. Do I store it in the freezer? Just taken it out and its rock solid!
Hi Alison. Yes, you do keep it in the freezer. It needs to be kept at a counter to soften. To speed up the process I just cut it with knife into small pieces and serve in a bowl (No churn ice creams tend to be very hard as there is no air incorporated in the mixture, which helps it stay softer). Hope this helps.
Why does it state the cuisine as American.. ? Blackcurrants are European predominantly British and Ice cream is European ( as we know it now ) why do Americans claim everything as their own..?
Hi Julie Anne. Good point. Truth be told that unless it is a specific recipe to a specific country, I do simply file it under “American cuisine”. Also, I have noticed that people get very upset when they see a recipe from their country that is according to them nothing like the original. Often they don’t realize that there are so many variations of the recipe that there is no right or wrong. As for the last question – Hm, I don’t really know answer to that as I am not an American :).