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5.0 from 45 votes

Black Currant Ice Cream

Homemade black currant ice cream is a delicious combination of tart fresh black currants and sweet, creamy homemade ice cream. This refreshing dessert can be made with an ice cream machine, or a no-churn method. It's so easy to make, it may become a summertime favorite.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
20 mins
Servings: 10
Calories: 350 kcal
Course: Dessert
Cuisine: North American

Ingredients

  • 3 cups Black currant berries stems removed
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 cups heavy whipping cream
  • 1 can sweetened condensed milk (14 ounce)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt

Instructions

    Cup of Yum
  1. Wash black currants and remove the stems. Put them in a medium saucepan with the lemon juice and sugar.
  2. Over medium heat, bring to a boil. Cook, stirring often, about 15 minutes, until the black currants have started to break down and the mixture has thickened. Allow to cool completely.
  3. In a large bowl, combine the cream, cooled black currant, sweetened condensed milk, vanilla, and salt. Mix well to combine.
  4. Pour the mixture into the pre-frozen bowl of an ice cream maker and run for 20-25 minutes. OR, for no-churn, pour into a chilled pan, cover with plastic wrap. Freeze overnight.
  5. Ice cream machines typically produce a soft-serve ice cream texture. For a firmer consistency, scoop the ice cream into a pan and freeze for 2-4 hours.

Notes

  • Black currants: I hope that you can get your hands on some black currants, and I'm thinking that you have, since you landed on this recipe. However, this ice cream base works for almost any other fresh fruits or berries. Blueberries, strawberries, raspberries, or blackberries are great choices. If you make this ice cream recipe with any of those sweeter fruit choices, you may want to reduce the amount of sugar.
  • Cooling: After cooking the berries, you can speed up the cooling process using an ice bath. After allowing the fruit mixture to cool at room temperature partially, set the saucepan in a sink filled with a few inches of cold water and ice.
  • Sweetener: I haven't tried this recipe with any other sweetener, but if you do use an alternative to sugar, like honey or agave syrup, please let us know how it went in the comments!
  • No churn ice cream: I have a Cuisinart ice cream maker and I love it for whipping up all kinds of frozen treats, like sorbets, frozen yogurt and churned ice cream to enjoy on hot summer days. But if you don't have a machine, you can still make this black current ice cream recipe. You'll just need to wait longer to dig in! Instructions for no-churn ice cream are included in the recipe card.
  • Freezer bowl: I like to keep the freezer bowl in my freezer, so that we never have to wait when ice cream cravings hit. If you have space in your freezer, I recommend, at least for the warmer months. If you are making no churn ice cream version, put your pan in the freezer while you make the recipe or longer, for shorter freezing time.
  • Serving: Before serving, let the ice cream stand on the counter for 5-10 minutes to soften a bit for easier scooping.
  • Storage: Store your homemade ice cream in a freezer-proof container with a lid to avoid freezer burn. It will keep for up to 3 months.

Nutrition Information

Calories 350kcal (18%) Carbohydrates 38g (13%) Protein 5g (10%) Fat 21g (32%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 67mg (22%) Sodium 122mg (5%) Potassium 303mg (9%) Fiber 0.01g (0%) Sugar 33g (66%) Vitamin A 883IU (18%) Vitamin C 63mg (70%) Calcium 163mg (16%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 350

% Daily Value*

Calories 350kcal 18%
Carbohydrates 38g 13%
Protein 5g 10%
Fat 21g 32%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Cholesterol 67mg 22%
Sodium 122mg 5%
Potassium 303mg 6%
Fiber 0.01g 0%
Sugar 33g 66%
Vitamin A 883IU 18%
Vitamin C 63mg 70%
Calcium 163mg 16%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.