Ice Cream

  • 190 grams (6.7 ounces) red currant puree
  • 50 grams (1.8 ounces) any powdered sweetener
  • 30 grams (1.1 ounces) powdered coconut milk
  • 1 tablespoon (8 grams) cornstarch


  • Immersion Blender

    This handy tool ensures a smooth and lump-free puree. If you don't have one, a regular blender will work too.

  • Mixing Bowl

    Use a bowl big enough to mix all ingredients comfortably without splashing.

  • Silicone Molds

    Great for easy release of your frozen treat, but any freezable container will do.

  • Whisk

    To combine ingredients smoothly before using the blender.


Step 1

1. In a medium bowl, combine the red currant puree, powdered sweetener, and cornstarch. Use an immersion blender to mix until smooth and free of lumps.Make sure to blend thoroughly to ensure a creamy texture.

Step 2

2. Transfer the mixture to a saucepan and cook over medium heat, stirring constantly. Bring to a boil and continue to cook for one minute.Stirring constantly prevents the mixture from burning and ensures even cooking.

Step 3

3. Remove from heat and allow the mixture to cool to a warm (not hot) temperature. Once cooled, add the powdered coconut milk and whip with a blender until fully combined.Make sure the mixture is not too hot before adding the powdered milk, as high temperatures can affect the consistency.

Step 4

4. Pour the mixture into molds and freeze for several hours until firm.Silicone molds are often the easiest to work with, as they release the ice cream cleanly.

Step 5

5. Enjoy your homemade red currant ice cream!For an extra treat, try serving with fresh berries or a drizzle of chocolate sauce.


When it comes to serving red currant ice cream, the possibilities are endless. 🍨

For a classic treat, serve scoops in a bowl and garnish with fresh red currants or mint leaves for extra flair. Pair it with a waffle cone for a delightful crunch.

If you're feeling fancy, create an ice cream sundae by adding whipped cream, a drizzle of berry compote, and some chopped nuts on top. It's a feast for both eyes and taste buds!

Or, how about turning it into an ice cream sandwich? 🤤 Pick your favorite cookies, place a generous scoop of red currant ice cream between them, and freeze until firm. Perfect for a quick grab-and-go dessert.


Whether you're gluten-free, vegan, or both, we've got you covered. 🌱🍦

For a gluten-free version, simply ensure that the cornstarch you’re using is certified gluten-free. Most brands are, but it's always good to double-check.

For a vegan twist, replace the powdered milk with an equal amount of coconut cream powder. It’s rich, creamy, and keeps this treat dairy-free. You’ll still get that luxurious texture without compromising on flavor.


  • Can I use fresh red currants instead of puree?

    Absolutely! Just blend fresh currants until smooth before combining with the other ingredients.

  • How do I prevent my ice cream from becoming icy?

    Make sure to blend the mixture well and freeze it in airtight containers to minimize ice crystal formation.

  • Can I reduce the amount of sweetener?

    Yes, you can. However, keep in mind that the sweetness helps balance the tartness of the red currants.

  • Can I add other fruits to this recipe?

    Sure! Berries like raspberries or strawberries would complement the red currants nicely.

  • How long can I store the ice cream?

    It can be stored in the freezer for up to 2 weeks. Just make sure it’s in an airtight container to preserve its flavor and texture.

  • Can I churn this mixture in an ice cream maker?

    Yes, churning can give a smoother texture, but it's not necessary if you follow the freezing steps as instructed.

Nutrition facts

Red currant ice cream (vegan)
Recipe Yield:4 servings
Calories:Approximately 110 calories per serving
Calories (Min - Max):100 - 120
Total Fat:4 grams
Saturated Fat:3 grams
Protein:1 gram
Total Carbohydrate:20 grams
Total Sugars:15 grams