Currant White Chocolate Ice Cream


Currant White Chocolate Ice Cream |

Vacation!!! Well, a min-vacation at least.

Tomorrow I’m headed to Sonoma for a friend’s wedding and I’m excited to leave L.A. for three days and drink lots of bourbon and maybe dance. I also have a tight dress I need to fit into and Ice Cream Week didn’t help at all. Also, Chipotle. I dunno what it is but since I practically cook all day, with most of it being sweet, all I want at the end of the day is SALT. Like, “Hi, I’ll take the kale salad with a side of salt,” or “I’ll take that piece of healthy fish and please season it a.k.a put hella salt on it.” It’s a part of my need for balance which in this instance backfires.

Currant White Chocolate Ice Cream |

There are currantly (someone told me to do that on Instagram and I couldn’t resist – so cheesy yet still funny!) like ten different flavors of ice cream in my fridge and this is the one I keep going back for. The white chocolate unexpectedly works. I usually don’t even like white chocolate but it’s really lovely.

The currant part is so pretty and pink. Dat color! It’s like cotton candy pink which is maybe my favorite shade of pink. And it’s tart! So dang tart in the best way possible.

Currant White Chocolate Ice Cream |

I made this recipe with eggs but then quickly realized the yellow hue of the eggs made it look really murky. And then I realized that I don’t NEED eggs with something tart and delicious like this. You want that flavor to come out, not be masked. So, I scratched the egg yolk idea and just went with a mix of whole milk and cream.

Make it and sneak-eat-it so you can be like me. And then we can use the twins emoji!

Currant White Chocolate Ice Cream |

Currant White Chocolate Ice Cream

0 from 0 votes
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Serving Size: 1 quart of ice cream


  • 1 cup currants, removed from their vine
  • 1 cup whole milk
  • 1 1/2 cups heavy cream
  • 1 cup pure cane sugar
  • 1/4 teaspoon of salt
  • 3/4 cup white chocolate chips, I used mini because that's all the store had and they were awesome!


  • To a blender, pour in the currants and milk. Blend until very smooth, about 1 minute. Place a sieve atop a large bowl and pour the puree through it, discarding the pulp.
  • To a medium saucepan, set over medium low heat, pour in the heavy cream, sugar and pinch of salt; stir until the sugar has dissolved, about 2 minutes. Add the sugar/heavy cream mixture to the bowl with the milk and currant mixture and stir until thoroughly combined. Cover the bowl with plastic wrap and refrigerate until very cold, at least 4 hours or overnight.
  • Churn the mixture in the bowl of your ice cream maker, according to your machine's instructions. Near the end of the churn, pour in the white chocolate chips; the machine will do the mixing for you. Serve immediately for soft serve or alternatively transfer to a freezer-safe quart container and freeze overnight.
Serving: 8g
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Recipe Rating

  • Reply francesca August 11, 2014 at 7:41 am

    dat colah.. dose shapes. dat ice cream!

  • Reply Ashley Nathalie August 11, 2014 at 7:22 am

    Yum! Looks delish! I haven’t seen any currants around me but I’ll definitely have to find them now!

  • Reply Riley Wofford August 10, 2014 at 6:49 am

    I just moved into a new apartment and don’t have my ice cream maker yet 🙁 This is the first thing I’m making when it arrives! Looks like a delicious combination!

  • Reply Ambar August 9, 2014 at 5:07 am

    I LOVE white chocolate! Thanks for the recipe!

  • Reply Jona August 8, 2014 at 7:20 pm

    These looks so delicious! I wanna have this noooooow!

  • Reply DessertForTwo August 8, 2014 at 6:31 pm

    First: adorable. Second: delicious. Third: you hella good in the kitchen!

  • Reply Millie l Add A Little August 8, 2014 at 5:28 pm

    How perfect!! Have a fantastic time in Sonoma aswell!! (A wedding wahey!)

  • Reply Liz @ Floating Kitchen August 8, 2014 at 4:15 pm

    This is a beautiful color! And I typically don’t like white chocolate either, but I do really like it in ice cream. I don’t know what it is about that combo!

  • Reply Laura (Tutti Dolci) August 8, 2014 at 2:26 pm

    Such pretty ice cream, the currants really give it the best color!

  • Reply Allie || 6000 miles to home August 8, 2014 at 10:15 am

    I can’t resist anything with white chocolate. And you’re right, the color is perfection!

  • Reply molly yeh August 8, 2014 at 8:59 am

    oh heavens, this looks good! have so much fun in sonoma!!!!

  • Reply Medeja August 8, 2014 at 1:27 am

    It looks amazing! Have doubt that it tastes divine 🙂