Redcurrant ice cream

Redcurrant ice cream


91 people made this

About this recipe: 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.


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.

Recently viewed

Reviews (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

Write a review

Click on stars to rate