Nigella Blackcurrant Ice Cream Recipe [GUIDE]

Nigella Lawson’s Blackcurrant Ice Cream is one of those recipes that immediately feels like an indulgence wrapped in a cool, fruity hug. I’m not sure if it’s the rich, tangy blackcurrants paired with the creamy base or the sheer ease of it all that makes this dessert feel so luxurious. But when I first stumbled upon it, I was hooked.

The beauty of Nigella’s version of blackcurrant ice cream lies in its simplicity. It’s no-churn, which-if you’re anything like me-saves a lot of time and effort. It’s one of those desserts that doesn’t require any special skills to pull off; you just need good ingredients and a little patience while it freezes.

Blackcurrants themselves have this unique tartness that, once blended into the ice cream base, lends the dessert a striking purple hue and an almost tangy sweetness. It’s not overly sweet which makes each bite feel refreshing instead of cloying. The creaminess of the ice cream balances the blackcurrants beautifully, giving you that rich, smooth texture with every scoop. If you’re a fan of the sharp, fruity flavors that take the edge off the summer heat, then this is going to be a game-changer.

Nigella Blackcurrant Ice Cream Recipe

Ingredients Needed

Now, let’s talk about what you’ll need for this recipe. The ingredients list is pretty straightforward and I absolutely love that. No complex items or obscure pantry staples here. These are all things you probably already have in your kitchen. Let’s take a look:

1. Blackcurrants (frozen or fresh). About 400g (14 oz). If you’re using fresh blackcurrants, they can be a little tricky to find depending on where you live but you can always find frozen ones. Either way, you want that rich, tangy fruit to shine through.
2. Double cream – 600ml (around 2 ½ cups). The cream is what gives the ice cream that luscious, velvety texture. I swear by double cream for this; it gives the ice cream its richness.
3. Condensed milk – 400g (about 1 tin). This sweetened milk acts as a magic ingredient. It’s so sweet that you barely need any sugar and it creates that smooth texture you want in a no-churn ice cream.
4. A squeeze of lemon juice. Just a teaspoon or so. It brightens everything up and balances the richness with a hint of acidity which is especially great when dealing with the sometimes overpowering sweetness of cream.
5. A pinch of salt. Just a pinch! It brings out the sweetness of the blackcurrants and elevates the flavor without you even realizing it.

I love how each ingredient has a purpose and it’s not overly complicated. You’re basically making a creamy blackcurrant explosion of flavor that comes together in a couple of steps. No fancy techniques or equipment needed here!

Equipment Needed

As far as equipment goes, it’s not going to take up your whole kitchen. In fact, you might already have everything you need. Here’s what I used:

1. Blender or food processor. You’ll need this to blitz the blackcurrants into a smooth puree. If you prefer a chunkier texture, you can leave it a bit rustic but the smoother, the better.
2. Mixing bowl – A good-sized bowl for the cream, condensed milk and blackcurrant puree to come together.
3. Whisk or hand mixer. While you can whisk by hand, I’ve found that using a hand mixer helps achieve a more stable, whipped cream texture. It’s less tiring when you’re making ice cream on a lazy afternoon.
4. Freezer-safe container – A dish or tub with a tight-fitting lid, where you’ll let this beauty freeze into creamy perfection.

That’s about it! It’s the simplest setup that results in an incredible treat. You don’t need an ice cream machine or anything fancy. just the right ingredients and a little patience.

Instructions To Make Nigella Lawson’s Blackcurrant Ice Cream

Making Nigella Lawson’s Blackcurrant Ice Cream is one of those recipes that feels almost magical in its ease. When you’re craving something sweet, this is the ultimate lazy dessert that doesn’t make you feel lazy afterward. So, here’s how you get it done:

1. Puree the blackcurrants – Start by putting your blackcurrants (frozen or fresh) into a blender or food processor. Blend until they’re completely pureed. If you like things a little smoother, you can strain the mixture to remove seeds or skins. I usually skip this because I love that little bit of texture.
2. Whip the cream – In a separate bowl, whisk the double cream until it’s thickened but not stiff. You want it to hold soft peaks, kind of like when you’re making whipped cream for a pie.
3. Combine the cream and condensed milk. Stir the condensed milk into the whipped cream. You’ll notice how much thicker the mixture gets. Then add in the blackcurrant puree, the lemon juice and a pinch of salt. Fold everything together gently with a spatula or a whisk. The color will shift into this gorgeous deep purple as it all mixes.
4. Freeze it – Transfer the mixture into your freezer-safe container, smoothing the top as best as you can. Cover it with a lid or plastic wrap, then pop it into the freezer. The no-churn magic will happen here. Ideally, let it freeze for 6 hours or overnight but if you’re in a hurry, you can usually get away with about 4 hours.

And voilà! A creamy, tangy and velvety blackcurrant ice cream that tastes like something out of a fancy gelateria. but without the price tag or effort.

What I Learnt

This recipe taught me a few key lessons. The first was about the beauty of simplicity. I always thought making ice cream from scratch would be this complex, multi-step process involving special machines. But with just a few ingredients and a little patience, you can create something incredibly rich and luxurious.

The second lesson was about balance. The blackcurrants have this lovely tartness which could easily be overwhelming if you weren’t careful with the cream and the sweetened condensed milk. But they balance each other so well in this recipe, each bite hitting the perfect note of creamy and fruity.

Lastly, I realized just how versatile this ice cream can be. The basic idea of whipping cream, mixing it with condensed milk and adding in a fruit or flavor could easily be adapted. Next time, I might swap blackcurrants for raspberries or even peaches, just to experiment with different seasonal fruits. But in its blackcurrant form, it’s honestly perfect as it is.

FAQs

What Makes Nigella Lawson’s Blackcurrant Ice Cream So Special?

Oh, it’s the combination of rich creaminess and that bold, tangy blackcurrant flavor that really stands out. Nigella’s recipe uses simple ingredients, but it’s the balance of sweetness and tartness from the fruit that elevates it. It’s one of those desserts that you can’t stop eating once you start, and I love that it feels indulgent without being overwhelming. It’s like summer in a bowl.

Do I Need An Ice Cream Machine To Make Nigella’s Blackcurrant Ice Cream?

Not at all! While an ice cream machine can make things quicker and smoother, Nigella’s recipe is totally doable by hand. You just blend the blackcurrants, mix them with the cream and sugar, then freeze. A few stirs while it’s freezing help keep it from becoming rock hard. So, no fancy gadgets required. You can still enjoy a delicious homemade ice cream!

Can I Use Fresh Or Frozen Blackcurrants For The Ice Cream?

You can totally use either! Fresh blackcurrants are great if you can find them, but frozen work just as well. I love keeping a stash of frozen blackcurrants in my freezer just in case a craving strikes, and they’re perfect for this recipe. Plus, they tend to be a little more tangy, which I think gives the ice cream a lovely, sharp contrast to the cream.