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Blackcurrant Ice Cream

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Adjust Servings:
1 tbsp corn flour
2 tbsp sugar
pinch of salt
3 cups of low-fat milk
2 cups black currant — rinsed stems removed, and chopped

Nutritional information

596 kcal
91.16 g
27.8 g
15.69 g
349 mg
59 mg

Blackcurrant Ice Cream

  • Veg
  • 5 hrs 15 mins
  • Serves 4
  • Easy



If you love the tanginess of blackcurrant and the waves of sheer joy this flavor drives down your spine, you’re in for a surprise. Blackcurrant ice cream recipe is simple for you to easily make at home. Let the purple sea of flavors topped with the tangy currents of the fruit engulf you completely when you relish this all-time favorite ice cream. This recipe provides a refreshing respite from the overly sweet ice creams with its perfect balance of sweet and tangy flavors!

Health Benefits

Blackcurrant berries have as much as twice the amount of vitamin C as oranges and also contain more antioxidants. They also provide beta-carotene, lutein, phenol acids, and flavonoids that are also rich in minerals such as iron, copper, phosphorus, and calcium. In fact, during World War II, Children were asked to consume blackcurrant syrup to make up for the lack of vitamin C.

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How to make Blackcurrant Ice Cream

  • Add milk to a pan and heat with the corn flour. Stir well and heat the mixture for a while.
  • Keep stirring continuously taking care to prevent the formation of lumps. Add sugar and salt, simmering the flame and stirring until the milk mixture thickens.
  • Add the 2 cups of black currant and stir well. Turn the heat off after the mix boils and allow the mixture to cool completely. When the milk mixture is cool, blend it into a smooth paste, keep in an airtight container, and refrigerate for 4 to 5 hours. Once chilled, garnish with a few chopped black currants. Serve the chilled blackcurrant ice cream.

You can use an artificial sweetener instead of sugar, and at the time of stirring, taste the ice cream to adjust the sweetness as per requirement.


Did you know blackcurrant berries are native to Europe and North East Asia? The earliest record of their cultivation dates back to the time when they were grown in a Russian garden. It was no

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