ICR is your radio station. We don’t just play music. We’re here to entertain, inform and connect the Ipswich community. We also give a voice to those who have important things to say, but don’t get a chance to say them on mainstream radio.

Be inspired by our eclectic mix of music. Be engaged by our presenters and guests. Get involved as a listener or volunteer. This is radio of the people for the people, with play lists that push boundaries and a multicultural mix of views that get right to the heart of local issues.

If you like the sound of what we offer, why not tune in right now?
Just go to the ‘listen live’ section. If you’d like to be part of the ICR team, get in touch. We’re always on the lookout for new presenters and behind-the-scenes helpers. Don’t worry if you haven’t got broadcasting experience. We run regular training courses in radio skills.There is an alternative to radio ‘what's new?’

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Pride Live is our new Lesbian, Gay, Bisexual & Transgender(LGBT) magazine programme for everyone. Each week, the Pride Live team of Hannah Cutler, Jules Bremner, Charlie Collins & Di Cunningham will bring you an action-packed hour of LGBT themed news and views from across our region. Among the topics on tonight's show is a discussion on a proposed same sex dancing ban, so to find out more tune in 5-6PM tonight(Thursday) and every Thursday! - Pride Live, a Future Radio production.

Coconut Ice Cream
14oz can Evaporated unsweetend condensed milk
140z can condensed milk
14oz can coconut milk
1oz fresh or dessicated coconut
 Fresh nutmeg grated to taste
1tsp almond essence
Thoroughly mix all 3 milks together in a 
freezerproof dish or bowl until well blended, stir in 
the coconut,nutmeg and almond essence. Place the 
bowl in the freezer and chill the mixture for about 
1 1⁄2-2 hours until semi frozen,then remove from 
the freezer and whisk the mixture until doubled 
in volume. Pour into a plastic container,cover 
and refreeze before serving soften the ice cream 
slightly with a spoon and scoop out into bowls topped 
with toasted coconut and lime slices.

Catch Kalypso Kitchen every Wednesday 4.30-5PM with a repeat on Thursday 1.30-2PM

Antiguan Bread Pudding with Mango Sauce

1lb sliced white bread
4oz raisins soaked in rum
4 eggs
2cups sugar
2 cups Fresh Cream, 2cups Skimmed Milk
1tsp each of Cinnamon ,Ginger, Nutmeg
Zest of lemon or orange
2 Fresh Mango
1Cup Orange juice
Break up the bread and place in a bowl then add 
the soaked raisins and mix together. Whisk the eggs, 
sugar, cream and milk together then add the zest and 
spices. Pour the mixture over the bread and gently 
mix together leave to soak for a couple of hours in the 
fridge. Then transfer into a greased 8 inch baking pan or 
oven proof dish. Spinkle with coconut and bake for 1 hour 
until set and golden brown.
For the sauce:
Peel and remove as much flesh from the mangos and 
place into a blender then slowly add 1⁄2 of the Orange juice and 
blend together until smooth. The rest of the juice can be 
added if the sauce is too thick.
Serve the sauce over the pudding with vanilla ice cream.

Catch Dawn with Kalypso Kitchen Wednesday 4.30-5PM with a repeat on Thursday 1.30-2PM