No-Churn Grape Ice-Cream Recipe

Introduction

This no-churn grape ice-cream is a delightfully fruity and creamy treat that captures the fresh sweetness of red grapes. It’s easy to prepare without an ice-cream maker, making it perfect for home cooks looking for a refreshing homemade dessert.

Ingredients

• 1.5kg red grapes, stalks removed
• 500g caster sugar
• 1 tin (397g) condensed milk
• 300ml double cream
• Up to 120ml grape syrup, plus extra to serve
• Grapes, to serve

Instructions

1. Step 1: Make the grape syrup by placing the grapes in a large saucepan with the lid on. Heat over medium until boiling, then simmer for 20 minutes. Stir and gently mash the grapes after 5 minutes to help release the juice, but do not add water.
2. Step 2: Strain the grape mixture through a muslin-lined sieve or jelly strainer into a bowl. Allow the juice to drip through for about an hour.
3. Step 3: Pour the extracted grape juice into a saucepan, add caster sugar, and dissolve over low heat. Increase to a simmer and cook for 10 minutes until the syrup thickens. Pour the hot syrup into sterilised jars and let cool. This syrup can be stored for several weeks.
4. Step 4: In a bowl, whisk the condensed milk and double cream together until soft peaks form.
5. Step 5: Gradually stir in 60ml of the cooled grape syrup, tasting as you go to achieve a rich but balanced grape flavor. Continue whisking to soft peaks.
6. Step 6: Spoon the mixture into tubs and freeze overnight until set.
7. Step 7: Serve scoops of the ice-cream drizzled with extra grape syrup and garnished with fresh grapes.

Tips & Variations

• For a smoother syrup, mash the grapes thoroughly before simmering. You can also use black grapes for a deeper color and flavor.
• If you prefer less sweetness, reduce the sugar in the syrup or adjust the condensed milk amount accordingly.
• To add texture, fold in some chopped toasted nuts or a handful of grapes before freezing.

Storage

Store the ice-cream in an airtight container in the freezer for up to two weeks for best flavor and texture. When serving, allow it to soften slightly at room temperature for 5–10 minutes for easier scooping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice-cream without the grape syrup?

The grape syrup intensifies the grape flavor, but you could substitute with grape juice concentrate or another fruit syrup if preferred, though the taste will differ.

Do I need an ice-cream maker for this recipe?

No, this is a no-churn recipe. The whipped cream and condensed milk base ensures a creamy texture without needing an ice-cream maker.

No-Churn Grape Ice-Cream Recipe

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★★★★★

4.7 from 69 reviews

This No-Churn Grape Ice Cream recipe offers a refreshing, homemade treat using fresh red grapes transformed into a sweet grape syrup that infuses condensed milk and cream. It’s an easy, freezer-friendly dessert that combines natural fruit flavors with creamy texture without the need for an ice cream maker.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 10 hours 10 minutes (including 1 hour juice straining and overnight freezing)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Western
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Grape Syrup

• 1.5kg red grapes, stalks removed
• 500g caster sugar
• Up to 120ml grape syrup, plus extra to serve

For the Ice Cream

• 1 (397g) tin condensed milk
• 300ml double cream
• 60ml grape syrup (from above, or to taste)
• Grapes, to serve

Instructions

1. Make the Grape Syrup: Place the grapes in a large saucepan with the lid on and cook over medium heat. Bring to a boil, then simmer for 20 minutes until the grapes break down and release their juices. Occasionally mash the grapes after about 5 minutes to help release juice without adding water.
2. Strain the Juice: Pour the grape mixture into a sieve lined with muslin cloth or use a jelly strainer over a bowl. Let the juice drip through for about an hour to separate it from the solids.
3. Cook the Syrup: Transfer the strained grape juice back to a saucepan, add caster sugar, and gently heat to dissolve. Increase heat and simmer for 10 minutes until syrup thickens. Pour hot syrup into sterilized jars or bottles and let it cool completely. This should yield about 1 liter of grape syrup.
4. Prepare the Ice Cream Base: In a mixing bowl, combine the condensed milk and double cream. Whisk until soft peaks form, ensuring a light and airy texture.
5. Flavor the Ice Cream: Gradually stir in about 60ml of the grape syrup, tasting as you go to balance a rich grape flavor without it becoming overly sweet. Whisk again to soft peaks once well combined.
6. Freeze: Spoon the mixture into freezer containers or tubs. Freeze overnight to set into ice cream without the need for churning.
7. Serve: Scoop the ice cream into bowls, drizzle with extra grape syrup, and garnish with fresh grapes for a refreshing finish.

Notes

• Use ripe, juicy red grapes for the best natural sweetness and flavor.
• The syrup can be kept refrigerated in sterilized jars for several weeks and used in drinks or as a dessert topping.
• Taste the ice cream mixture before freezing to adjust sweetness because freezing dulls flavors.
• This recipe does not require an ice cream maker, making it simple and accessible.
• Ensure containers are airtight to prevent ice crystals during freezing.

Keywords: no churn, grape ice cream, homemade ice cream, fruit syrup, easy dessert, grape syrup, summer dessert