Blackcurrant Cheesecake Ice Cream Recipe

Last updated on March 4th, 2024 at 08:22 pm

A bowl with scoops of blackcurrant cheesecake ice cream in it. Surrounding the bowl is an ice cream scoop, blobs of ice cream and some squares of chocolate.

I am back in the kitchen baking and cooking and I can’t tell you how good it feels. I took a mini break from it this summer but I have to say how much I miss practicing my food styling and my photography. I also realized how easy it is to get out of touch with my slr too. I really need to get back in the habit of having it out and practicing as much as possible if I am ever going to improve.

I am very excited to share with you a recipe that I really have made up as I went along. I have taken a recipe that I use to do all the time in America and turned it into one of our UK favorites, tweaking it along the way. I definitely have fallen in love with making homemade ice creams this year. Nothing wrong with store bought they are so yummy too but there is something so inviting to that fresh tub of creamy ice cream just made in the freeze. Blackcurrant cheesecake ice cream has long become a freeze stocked flavor!

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An ice cream scoop with blackcurrant ice cream in it. There are chocolate shavings and squares of chocolate around it.

Why Everyone Should Make Homemade Ice Cream

So many of us are guilty of just running to the store and picking up some ice cream from the freezers. We don’t even think about it! But when you make ice cream at home it opens up a whole new world – and I don’t think you’d look back.

It’s Delicious

First and foremost – it tastes so good. Most store bought ice creams are mass produced and you lose a little of the finesse along the way. By making ice cream yourself you can rediscover what ice cream should really taste like – and your friends and family will be amazed by your skills too. You can make it exactly to suit your taste buds. If you love creamy indulgent ice cream then make it! If sharper flavours in sorbets are more your thing then make that instead. There are so many options and they all taste oh so good.

It’s Really Easy

I think everyone assumes that making ice cream at home, but honest it’s really not. You don’t need anything fancy for an easy homemade ice cream. It is much easier to use a mixer, but you can do it by hand if you want (and it’ll help work on your muscles!). People say all the time that they don’t have an ice cream maker but you don’t need one! Just a freezer and off you go.

Explore Flavours

You don’t have to be confined to the traditional flavours. I love exploring unique and new flavours to find a new favourite ice cream recipe for the whole family. Some of our favourites are Chunky Peach Ice Cream and Jammy Dodger Marshmallow Ice Cream. We’ve even made yoghurt and jam ice lollies for a quick treat on hot days.

Not all of your unique ice cream flavours will be a complete success – but you don’t know until you try right? I challenge you to take 2 of your favourite things and mix them to create and ice cream – it might just be the best you’ve ever had!

A large tub of homemade ice cream with an ice cream scoop through it

What Is So Great About Blackcurrant Cheesecake Ice Cream?

As if the name isn’t enough to get you drooling? The thing about summer here in the UK is you never quite know what you’ll get. I don’t have time to spend hours on end making elaborate recipes with ingredients that need sourced from 3 different stores across town. This blackcurrant cheesecake ice cream recipe is quick and easy and uses products that most of us have at home or can buy quickly.

If I can see the forecast is good for the next day, or we have a BBQ or dinner with friends planned. I can make make one of my ice cream recipes and toss it in the freezer overnight, and it’s ready to go whenever we need it.

Serving Suggestions

The best thing about blackcurrant cheesecake flavour is that it goes with just about anything. The most obvious way to serve it would be in a cone of a bowl topped with chocolate flakes or sprinkles. You could even drizzle some of my favourite homemade salted caramel sauce on top. But how about serving it along with one of these:

Blackcurrant Cheesecake Ice Cream

the best homemade ice cream ever
Author Let’s Talk Mommy


  • 14 oz sweetened condensed milk
  • 8 oz whip cream whipped with 1 Tbsp of sugar
  • 1/2 cup softened butter
  • 1 Tbsp lemon juice
  • 1 tsp vanilla extract
  • 15 custard cream biscuits or vanilla oreo cookies
  • 18 oz Blackcurrant Pie Filling
  • 8 oz cream cheese


  1. In medium bowl, whip your whip cream together with a Tbsp of sugar and measure out 8 oz.
  2. In a large bowl, beat together condensed milk, whip cream, cream cheese, 1/4 cup butter, lemon juice, and vanilla extract
  3. Crush together in a separate bowl, custard creams/or cookies, with 1/4 cup butter until crumbly
  4. Pour crumbles in the middle of your large bowl mixture – do not stir!
  5. Pour pie filling of your choice on top and fold 3-4 times only with a spatula, gently
  6. You want to make swirls, do not mix it all together.
  7. Pour mixture into a deep cookie sheet and freeze over night.

Recipe Notes

*Don’t fancy blackcurrant why not try with strawberry or cherry pie filling. Substitute any flavor you like in!


Alternatives To Blackcurrant Ice Cream

This recipe is great because like all my recipes it’s super easy to do, and I always offer different ways to make or substitute ingredients. If you don’t like blackcurrant why not try strawberry or cherry pie filling instead. It truly is one the whole family will fall in love with your even your dinner guests.


26 thoughts on “Blackcurrant Cheesecake Ice Cream Recipe”

  1. Love the recipe. And the photos. They look amazing! The problem with making your own ice cream is that you are accutely aware of how bad it is for you!!! At least when it comes in a package you can choose to pretend it is actually fine to eat the whole lot!!! 😉

    • I said that to my husband, too funny, that I now realize how fatting it is and after trying this at first I haven’t ate anymore out of the freeze! It’s so tasty but definitely saved for a treat! lol Thanks for your lovely comments. I am trying to do better with my food styling. Someday I would love to photograph food for a living!!!

    • Laura Thank you ever so much. That really just made my day. I have been working hard to style better food photos. I would love to become a food photographer one day for a magazine or cookbooks. So much to still learn. But I was pleased how these turned out!

    • I was so excited when I found my ice cream scooper at the antique store. Great find. Love it and these are some of my favorite photos. I am really trying to get better at my food styling and photography. One day I will do it for a cookbook or magazine hopefully. Lol

  2. Amazing- what a combination of yumminess! We too have been getting into sorbets and ice-creams this year with our ice-cream maker. Haven’t tried anything involving cheesecake and blackcurrant though – going to have to give it a whirl!

  3. This looks divine! I would love to do this with huckleberries! You may feel a bit rusty with your slr, but it certainly doesn’t show in the photos…beautiful!

  4. How dreamy are your shots, girlfriend your styling and photography know no bounds, beautiful! Want this now but have banned myself any more sweet treats after a naughty summer and 8 lb weight gain! Thanks for linking up to #tastytuesdays

    • Me too! I had to make it and literally I gave a tub full of it to every friend I could. My two months in the USA did damage and now it’s damage control time. I best get out the healthy recipes and share those! haha Thanks hunny that really means the world to me. Who knows someday I might just get to photo for a magazine or cookbook! Dreams do come true right? hahaha I still have a lot to learn and better lens to save up for!

  5. Your posts just get better and better. This recipe sounds amazing and your photos are stunning Jenny. Loving your new theme too – it looks so clean and easy to read. Great to see you for a proper chat on Friday and thank you for linking to PoCoLo 🙂 x

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