Raspberry & Red Currant Ice Cream Recipe

In for some serious summer indulgence? Try Shivesh Bhatia's no churn ice-cream.
Cook Time: 15 minutes + overnight chill time

Difficulty: Easy
Serves: 4-5 people


500 ml double cream
200 g condensed milk
250 g raspberries and red currants, puréed
Handful of fresh raspberries and red currants







  1. Put condensed milk and cream in a large bowl placed in an ice bath and beat until the mixture is thick and stiff.
  2. Pour the mixture into a large container.
  3. Add raspberry and redcurrant purée and carefully fold it into the cream mixture
  4. Place the fresh berries on the top. Freeze until solid.
  5. Scoop out and garnish with fresh berries and mint before serving.