Red Currant Crisp Ice Cream

Vanilla mascarpone no churn ice cream with a red currant swirl and oat crumble, this Red Currant Crisp Ice Cream is perfect for summer.

How do you make creamy no churn ice cream?

The most basic version of no churn ice cream uses just sweetened condensed milk and whipped cream. In this recipe I like to add in mascarpone which makes it extra creamy and balances out the tartness from the red currants.

What can I use instead of red currants?

Most berries can be used instead of red currants for the swirl in this ice cream but I would recommend raspberries or blackberries!

What’s the difference between churned and no churn ice cream?

Traditional churned ice cream is made in an ice cream maker where the ice cream is constantly stirred or “churned” in a frozen bowl or container which causes small ice crystals to form. No Churn ice cream uses sweetened condensed milk to prevent large ice crystals from forming and the whipped cream keeps it airy.

Tips for making Red Currant Crisp Ice Cream

• If you can’t get your hands on red currants, raspberries or blackberries would be perfect alternatives – just start with about half the sugar and add more to taste as needed.
• I like to put my sweetened condensed milk in the fridge the night before if I remember because it helps the base whip up faster.
• Be sure your heavy cream is cold before whipping to medium stiff peaks on medium high speed if using a stand mixer. With a hand mixer whip on high speed until medium stiff peaks form.
• If you don’t have mascarpone, you could also add in a bit of creme fraîche or cream cheese.
• For the best texture, let the ice cream sit out for about 5 minutes before scooping.

Additional Recipes to try!

• Chamomile Rhubarb Ice Cream
• Black Currant Raspberry Sorbet
• Strawberry Ice Cream Oatmeal Cream Pie Sandwiches

Red Currant Crisp Ice Cream Ingredients

• Red Currants: I love to use red currants for this recipe but raspberries or blackberries or a combination would work too!
• Sugar: Granulated sugar is used to cook down the red currants as well as used in combination with dark brown sugar for the oat crumble.
• Corn Starch: A little corn starch helps thicken the red currant juices and keep them from freezing solid in the ice cream.
• Butter: Salted Butter is used for the oat crumble but unsalted works too!
• All Purpose Flour: All purpose flour is used for the crumble but a 1:1 gf flour would work too!
• Rolled Oats: Whole rolled oats are half of the base of the crumble.
• Sweetened Condensed Milk: One can of standard sweetened condensed milk is needed for this recipe. It can usually be found in the baking aisle.
• Mascarpone: I love adding mascarpone to the ice cream base but a bit of creme fraiche or cream cheese would work too.
• Vanilla: Vanilla bean paste or vanilla extract add the vanilla flavor to the ice cream and the crumble
• Fine Sea Salt: A bit of salt balances out the sweetness and brings out all of the flavors.
• Heavy Cream: Cold heavy whipping cream is used to make the whipped cream.

How to make Red Currant Crisp Ice Cream

Red Currant Jam Swirl

• Rinse and de-stem the red currants. Add them into a small sauce pot along with the sugar.
• Cover with a lid and cook for about 5 minutes over medium low heat until they start to steam.
• Remove the lid and continue to cook for another 10 minutes. They should be actively bubbling and still seem very runny.
• In a small bowl stir together 2 teaspoons of starch with 1 tablespoon of water. With the red currants still cooking, pour in the corn starch slurry and stir.
• Cook for another 2-3 minutes and then turn off the heat.
• Pour the currants onto a quarter baking sheet or a shallow dish and allow them to cool completely.

Oat Crumble

• Preheat the oven to 350 F and place a rack in the center of the oven.
• In a medium bowl, add in the soft butter, white sugar, brown sugar, salt, and vanilla.
• Use a fork to mix the ingredients together. Add in the flour and oats and mix again until just combined.
• Line a baking sheet with parchment paper and pour the crumble on top. Break it up across the baking sheet. Bake for 15 minutes until golden brown.
• Take the baking sheet out of oven and allow the crumble to cool completely.

Vanilla Bean Mascarpone Ice Cream

• In a medium bowl, whip together the mascarpone, vanilla bean paste, and fine sea salt until smooth and combined. *After making this I decided I think I would love it even more if the mascarpone was subbed with cream cheese or creme fraiche instead but it’s up to you! If you do swap it’s an even 1:1 weight swap.
• Add in the sweetened condensed milk and whip again until smooth.
• Lastly pour in the cold heavy cream and whip until lines hold.

Layer & Freeze

• This recipe makes about 2 pints of ice cream so you can either layer it into two pint containers or a medium loaf pan!
• To layer this ice cream you want to scoop about 1/2 a cup of ice cream or one 2″layer and then swirl in a few spoonfuls of the red currant jam followed by a layer of the oat crumble. Then repeat until all the ingredients have been used up.
• Lay a piece of parchment or plastic wrap on the surface. Place in the freezer for 6-8 hours or ideally overnight.
• Set out for 5 minutes before scooping and serving.

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