No-churn grape ice cream

No-churn grape ice cream: Homemade deliciousness. Image: Schoonbee Landgoed

No-churn grape ice cream: Creamy dessert with goodness from the farm

A lilac bowl of loveliness. The work of moments, this no-churn grape ice cream will tempt you to enjoy a second helping.

No-churn grape ice cream

No-churn grape ice cream: Homemade deliciousness. Image: Schoonbee Landgoed

When the South African summer sun shows its face, what is better than a bowl of no-churn grape ice cream? This cold dessert recipe, developed by Kathy Slack, is rich and creamy. It has a unique flavour that reminds you of South Africa’s beautiful vineyards.

Using grapes to prepare your own ice cream at home is a unique but brilliant idea. Grapes are known for their juicy sweetness and therefore they are the perfect flavouring to make your homemade ice cream unforgettable. And the best part of this recipe is that you do not need an ice cream churner to create this delicacy!

A lilac bowl of loveliness. The work of moments, this no-churn grape ice cream is a mouth-watering way to make sure you put any excess grapes you have in your home to good use.

If you have family members with a sweet tooth, it is highly recommended that you double or triple the ice cream part of this recipe. However, this recipe makes more than enough grape syrup so you will likely not have to increase the quantity of syrup you prepare. If you have any leftover syrup you can drizzle them on pancakes for another super delicious dessert.

No-churn grape ice cream recipe

3 from 3 votes
Recipe by Schoonbee Landgoed Course: DessertCuisine: GlobalDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

30

minutes
Total time

1

hour 

Ingredients

  • Syrup
  • 1.5 kg black grapes, stalks removed

  • 500 g caster sugar

  • Ice cream
  • 1397 g tin condensed milk

  • 300 ml double cream

  • up to 120 ml grape syrup, plus extra to serve

  • black grapes to serve

Method

  • Syrup
  • Put the grapes in a large saucepan, lid on, and set over medium heat. Bring to the boil and simmer for 20 minutes until completely dissolved. They take a few minutes to release their juices and sometimes benefit from a bit of a mash 5 minutes in, but they will release lots of juice so don’t be tempted to add extra water.
  • Pour the grape mush into a sieve lined with a muslin cloth set over a bowl (or, if you have one, use a jelly strainer) and allow the grape juice to drip into the bowl below. This takes an hour or so.
  • Pour the grape juice into a saucepan and add the caster sugar. Dissolve the sugar in the juice over low heat then turn the heat up and simmer for 10 minutes. The syrup will reduce and get thicker.
  • Pour the hot syrup into 2 sterilised jars or bottles and leave to cool. You should get about a litre of syrup. It will keep for several weeks assuming your sterilising is good.
  • Ice cream
  • Pour the condensed milk and cream into a bowl and whisk to soft peaks.
  • Stir in 60 ml of grape juice and taste. Depending on the strength of your syrup, you may find you don’t need all of it so taste and stir more in gradually until you feel the flavour is rich and grapey but not sickly (remember the flavours will be deadened by freezing so don’t hold back too much).
  • Whisk back to soft peaks, spoon into tubs and freeze overnight.
  • To serve, scoop into bowls, drizzle with extra syrup and pop a couple of grapes on the side.

Notes

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