Black Currant Yogurt Ice Cream

Indulge in the vibrant, tangy-sweet delight of Black Currant Yogurt Ice Cream, a creamy frozen treat that marries the tartness of fresh black currants with the smooth richness of yogurt and heavy cream. Highlighted by a touch of vanilla and a drizzle of honey, this homemade ice cream boasts a perfectly balanced flavor profile and an irresistibly luscious texture. Whether you use an ice cream maker or a simple freezer-friendly method, this recipe is surprisingly easy to prepare and delivers a refreshing dessert that’s sure to impress. Packed with natural fruit goodness, this colorful creation is perfect for summer gatherings or as a sophisticated finish to any meal.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

Ingredients

• 250 grams Black currants
• 150 grams Granulated sugar
• 50 milliliters Water
• 500 grams Plain whole-milk yogurt
• 250 milliliters Heavy cream
• 1 teaspoon Vanilla extract
• 2 tablespoons Honey

Directions

Step 1

Rinse the black currants thoroughly under cold water and remove any stems or leaves.

Step 2

In a medium saucepan, combine the black currants, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the currants begin to break down and release their juices, about 5-7 minutes.

Step 3

Using a blender or an immersion blender, puree the cooked black currants until smooth. Optionally, pass the puree through a fine mesh sieve to remove seeds for a smoother texture. Let the puree cool to room temperature.

Step 4

In a large mixing bowl, combine the yogurt, heavy cream, vanilla extract, and honey. Whisk until the mixture is smooth.

Step 5

Once the black currant puree has cooled, add it to the yogurt mixture and gently fold until fully incorporated.

Step 6

If you have an ice cream maker, pour the mixture into the machine and churn according to the manufacturer's instructions (typically 20-25 minutes).

Step 7

If you don’t have an ice cream maker, pour the mixture into a shallow, freezer-safe container. Freeze for 30 minutes, then stir vigorously with a fork or whisk to break up ice crystals. Repeat this stirring process every 30 minutes for 2-3 hours, or until the mixture has firmed up to your desired consistency.

Step 8

Once churned or frozen, transfer the ice cream to an airtight container and freeze for an additional 2-3 hours to set completely.

Step 9

Serve scoops of black currant yogurt ice cream immediately and enjoy!

Nutrition Facts

Serving size	1246.9 grams (1246.9g)

Amount per serving	% Daily Value*
Calories	2006

Total Fat 100.50g	129%
Saturated Fat 60.50g	303%
Polyunsaturated Fat 0.00g
Cholesterol 313mg	104%
Sodium 322mg	14%
Total Carbohydrate 246.80g	90%
Dietary Fiber 10.80g	39%
Total Sugars 208.20g
Protein 21.50g	43%

Vitamin D 235IU	1174%
Calcium 747mg	57%
Iron 4mg	24%
Potassium 1610mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.7%

Protein: 4.3%

Carbs: 49.9%