Blackcurrant mousse ice cream

Blackcurrant Mousse Ice Cream - Breeze House Owners Club Recipes

The intense flavour of blackcurrant is refreshing on a summer afternoon.

Kids and adults alike will love this delicious ice cream!

For 6

450g blackcurrants
Juice of ½ orange
225g icing sugar
275ml double cream

To serve

3 passion fruits
A few whole stems of blackcurrants, frozen
A few blackcurrant leaves, frozen


  1. Put the blackcurrants in a saucepan with the orange juice and cook until soft. Press them through a sieve to extract the seeds. Add the icing sugar to the fruit. Whip the double cream to soft peaks and fold into the purée.
  2. Pour the mixture into an ice-cream maker if you have one. Freeze/churn for about 20 minutes, then pack into a plastic container and freeze for 2 hours. If you don’t have an ice-cream maker, place the mixture in a shallow container and freeze until half-frozen (about 1 hour). Remove and fork through, mixing the frozen edge into the middle to break up the ice crystals. Repeat twice.
  3. Cut open the passion fruits, scrape the seeds and pulp into a bowl and break up a bit with a fork.
  4. Before serving, allow the ice cream to soften in the fridge for 15 minutes. Serve 2 or 3 scoops per person with the passion fruit pulp drizzled over the top. Decorate each plate with1 or 2 whole stems of frozen blackcurrants and a few blackcurrant leaves.

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