Blackcurrant Ice Cream
Keep a batch of this blackcurrant ice cream in the freezer for an easy summer dessert – no ice cream machine required! The recipe is dairy-free too, blending creamy coconut milk with the sharp, tangy berries for a delicious flavour combination.
Introduction
It’s surprisingly easy to whip up ice cream at home. Using coconut cream makes it rich and complements the sharpness of blackcurrants. You can also try this recipe with other fresh berries throughout the summer months, if you like.
Ingredients
| 400 g (14 oz) | fresh blackcurrants |
| 1 tbsp | water |
| 2 x 400 ml (14 fl oz) | tins coconut milk (with the cream) |
| 120 g (4 oz/½ cup) | caster (superfine) sugar |
| pinch of | sea salt |
| 1 tsp | cornflour (cornstarch) |
| splash of | cold non-dairy milk |
| 1 tsp | vanilla extract |
Method
Soften the blackcurrants with the water in a small saucepan over a medium heat. Pour into a sieve (strainer) and push through into a bowl to make a purée. Set aside.
Add the coconut milk, sugar and salt to a large pan and heat over a medium heat until the sugar has dissolved.
In a small bowl, mix the cornflour with a little cold non-dairy milk, then add to the pan and cook for a few minutes whisking constantly until slightly thickened.
Remove from the heat and stir in the vanilla extract and blackcurrant purée, then leave to cool. Once cooled, transfer to a freezer-proof container with a lid and set in the freezer for at least 3–4 hours.
After 3–4 hours, when the ice cream looks set, stir it through and return to the freezer. Leave overnight to be enjoyed the next day.
Notes
– If you have an ice-cream machine, pour it into the machine and let it do its work according to the instructions, then store in the freezer.
– Add a tiny amount (25 ml/scant 2 tablespoons) of alcohol (crème de cassis is ideal) to the ice cream to keep it softer in the freezer.
– This recipe will work well with any berries. You can also use frozen berries.
Reviews
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