No-Churn Blackcurrant Ice Cream Recipe

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Nutrition per portion

Calories 360 kCal 18%
Fat 20g 29%
  -  Saturates 15g 75%


  • 400g (14oz) blackcurrants
  • 50ml (2fl oz) crème de cassis
  • 300g (10oz) caster sugar
  • 5 free-range eggs, separated
  • 1tsp vanilla extract
  • 700ml (1¼pt) light double cream
  • you will need
  • 2 litre (3½pt) container with a lid, 
or a loaf tin would be fine


  • Place the blackcurrants, crème de cassis and 2tbsp of the caster sugar in a small saucepan, simmer for 5 minutes then set aside to cool completely.

  • In a large bowl, whisk the egg yolks with the vanilla extract and remaining caster sugar until pale and thick. In a second bowl, mix the cream until soft peaks form. Then in a third bowl, whisk the egg whites until very stiff.

  • Fold the whipped cream into the egg yolks, then the egg whites into that mixture. Remove around a third of the cream mixture to a separate bowl and gently mix in the reserved blackcurrant compote until combined. Then fold this very gently into the remaining cream mixture, to create a ripple effect. Pour into the container, cover and 
freeze overnight.

Top Tip

OTHER FLAVOURS This makes a great base recipe to which you can add your favourite summer flavours - just swap the blackcurrants and liqueur. You could try raspberries and St Germain Elderflower Liqueur, or blackberries and Calvados or apple brandy.

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