Blackcurrant Fro-Yo

So you’ve got blackcurrants in the freezer, you’ve made blackcurrant jam (yum) and you have started to make cassis,  but there are still blackcurrants on the bushes in the garden only now they are beginning to fall off because it’s late in the season and there has been loads of rain!  HELP!

Well that’s my story anyway and that’s why I made this fro-yo inspired pud  You need an icecream maker and a blender or food processor but the payoff if it’s a ONE (everything blitzed in blender) TWO (chuck in icecream maker to churn) THREE (transfer to freezer) type of recipe.  I was going to say “easy pleased, lemon squeezy” but no lemons are involved.

The presence of vodka is optional and only there to stop the fro-you setting too hard.  You could use liquid glucose instead.  Swap the Greek yoghurt and cream for coconut yoghurt if you are vegan and the honey for maple syrup.  Use different fruit such as raspberries or redcurrants or even strawberries.  Up to you!

Ingredients (serves 6-8)

  • 200g blackcurrants
  • 2 ripe bananas
  • 50g runny honey
  • 350g Greek style plain full fat yoghurt
  • 50ml double cream
  • 20-30ml vodka



  1. Put all the ingredients in a food processor or blender and blitz till smooth
  2. Transfer to an icecream maker and churn till set
  3. Transfer to freezer

NOTE. This is particularly delicious served with those soft amaretti biscuits


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