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!
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.
Blackcurrant ice cream recipe breakdown:
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!
- ½ cup Blackcurrants , stems removed (75g, optional)
- 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.
The time stated above does not include the 20 minutes inactive time needed for cooling the blackcurrant mixture.