Redcurrant ice cream

    2 hours 20 min

    No need for an ice cream maker! This quick to make, colourful and tart ice cream is perfect for a summer afternoon. Excellent with biscotti or almond biscuits.

    173 people made this

    Serves: 6 

    • 500g redcurrants
    • 100g granulated sugar, or to taste
    • 300ml whipping cream

    Prep:15min  ›  Cook:5min  ›  Extra time:2hr freezing  ›  Ready in:2hr20min 

    1. Pre-chill a plastic container in the freezer.
    2. Rinse the redcurrants in water and pat dry. In a medium saucepan on a medium heat, cook the redcurrants until they have burst.
    3. Strain the redcurrants through a fine sieve and combine with sugar to taste. Chill in the fridge.
    4. Whisk cream until stiff and fold into the redcurrant concentrate.
    5. Pour into pre-chilled container, cover and freeze for 2 hours or until firm.

    Recipe modification: cream

    This recipe has been modified and now calls for whipping cream, instead of single cream.

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    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    I wouldn't have thought of using red currants to make ice cream but this was delicious. I agree with the previous reviewer - it needed some double cream (I used half and half). I also used slightly less sugar. The result was a rich, tangy, intensely fruity ice cream that would be suitable for any occasion.  -  31 Jul 2013


    Im sure its lovely. However due to the incorrect recipe saying to use single cream, after nearly 30mins of whisking I have given up. Single cream is obviously not the cream to use. Very irritating as I now have redcurrant mixture with no cream therefore no dessert fo my guests.  -  07 Jul 2014


    I originally bought single cream but when I read through the recipe and saw the reference to whisking the cream 'until stiff' I thought this was odd. Then I read through the reviews and realised that double cream was required!! Somewhat annoying as I had to go out and buy more cream, but the ice cream I eventually produced was delicious.  -  04 Jun 2014