Boozy Blackcurrant Ice Cream: Intensely Fruity (And Simple To Make)

Blackcurrants are intensely fruity and make a wonderful ice cream. This is the recipe for you if you don’t happen to own an ice cream maker. All you need is a standard size loaf tin. If making in non-seasonal months – and at the time of writing we are expecting snow drifts across the UK – frozen blackcurrants will serve you just as well as fresh. I made this for New Year’s Eve and could only find tinned blackcurrants, but they worked brilliantly.  Best made in advance so you can freeze this Boozy Blackcurrant Ice Cream overnight and serve the next day. Very conveniently, you can take it out of the freezer and cut it into slices without waiting for it to defrost. 

Boozy Blackcurrant Ice Cream

Ingredients serves 6
250 g blackcurrants
3 tbsp creme de cassis
225g  icing sugar, sifted
300ml whipping cream

How to prepare
Put the blackcurrants and creme de cassis in a large bowl, then stir in the icing sugar.
Whip the cream until fairly thick and fold into the blackcurrant mixture.
Spoon the mixture into a 500g loaf tin lined with clingfilm. Cover with clingfilm and freeze until firm. No need to mix during the freezing process.
Turn out on to a plate, slice and serve.

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  1. I have a Library of cookery books (starting with Delia in 1971). Don’t we all!
    But I love reading your new recipes each week, and look forward to trying them all.
    So far so very good!!
    Thank you Annabel and Grace for all your brilliant pieces of advice in your weekly Magazine.
    Such a joy during the Lockdowns

  2. When making boozy blackcurrant ice cream with tinned blackcurrants do you use the juice. Your quick reply would be greatly appreciated

    • Hi Gillian. Hope this message gets to you in time! No, I drained them. Hope you enjoy the recipe… it’s one of my favourites – easy and packed full of flavour. Best wishes, Grace

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