Strawberry jam ice cream is easy to make at home without a fancy ice cream maker. This homemade ice cream turns out rich and creamy, and is filled with swirls of sweet strawberry jam!
Why you'll love this recipe
Flavor: Sweet, fruity, rich
Texture: Creamy and smooth, with a slightly airy texture
It's easy. No churn ice cream is made with a hand mixer instead of an ice cream maker. It's as easy as whipping heavy cream, then folding in sweetened condensed milk, strawberry jam, and vanilla.
Yield: About 6 cups
Similar to: Boysenberry Ice Cream and Cherry Cheesecake Ice Cream
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Ingredients and substitutions
- Heavy cream - Heavy cream, or heavy whipping cream, is needed to make your homemade whipped cream. Other dairy, like milk or half & half, will not work for this recipe. Heavy cream has a higher milkfat percentage, which is what helps it hold its shape when whipped.
- Sweetened condensed milk - Cannot be substituted with evaporated milk, these are two completely different ingredients.
- Strawberry jam - Any flavor of jam will work in this recipe, like blackberry jam, raspberry jam, or peach jam. Fresh strawberries can be used, but need to be cooked down on the stovetop to remove some water and concentrate their flavor. See the next section below (or the recipe card) for more details.
- Vanilla extract - Adds another layer of flavor to your ice cream. This can be omitted or substituted with another extract, like lemon or almond.
How to make strawberry jam ice cream
- Using a hand mixer, whip heavy cream to stiff peaks.
- In a separate bowl, combine sweetened condensed milk, strawberry jam, and vanilla extract.
- Gently fold strawberry mixture into the whipped cream.
- Pour into a 9x5 loaf pan and freeze until solid, about 4-5 hours.
Tips and tricks
Using fresh strawberries - In a saucepan over medium heat, add 2 cups of diced strawberries (one pint, or half a quart) and ½ cup of granulated sugar. If your strawberries aren't very juicy, add a splash of water. Bring to a simmer, reduce heat to medium-low, and cook for about 10 minutes. Remove from heat and mash with a potato masher. Cook for an additional 5 minutes, or until mixture has thickened slightly. Remove from heat and allow to cool to room temperature.
Cold heavy cream is a must - Cold heavy cream whips up easily, so leave it in the refrigerator until you're ready to begin the recipe.
Use a large bowl - Your cream will double in size and may splash a little while whipping.
Use a mixer for best results - Heavy cream can be whipped by hand with a whisk, but will take longer and you'll need a bit of arm strength to do so. A hand mixer or stand mixer are your best bet.
Do not walk away - Your cream will quickly go from medium peaks to stiff peaks and then over-mix and separate in seconds. Keep a close eye on your whipped cream. Using a stand mixer? Don't walk away!
Variations
Extracts - Swap the vanilla extract with other extract flavors, like lemon or maple.
Jams - Any fruit jam or compote will work in this recipe. Try other flavors like raspberry, pineapple, blackberry, or apple butter.
Spices - Add ½ teaspoon of cinnamon, pumpkin pie spice, or apple pie spice for a hint of warmth.
Frequently asked questions
One batch of no-churn ice cream fits into a 9x5 or similar sized pan. Any freezer-safe container that fits about 6 cups will work.
Not without cooking them down first (see note in recipe card). Fresh strawberries contain a high amount of water, which dilutes their flavor. Because of this, strawberry pieces get icy when frozen. When strawberries are made into jam, that excess water is cooked out. This process turns regular strawberries into a concentrated, flavorful sauce. Jam incorporates perfectly into the ice cream base, which maintains its creamy texture when frozen.
Yes. Thaw your frozen strawberries first, then cook them down using the directions in the notes section of the recipe card.
Ice cream will keep for 1 month or more in a tightly sealed, freezer-safe container.
Recommended
📖 Recipe
Strawberry Jam Ice Cream
Ingredients
- 16 ounces (454 g) heavy cream
- 14 ounces (396 g) sweetened condensed milk
- 8 ounces (340 g) strawberry jam
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, add heavy cream. Using a hand mixer, whip for 2-3 minutes on medium speed until stiff peaks form. Once you see ripples in the cream from your mixer and it appears to be holding its shape, stop the mixer and pull the whisk out of the bowl. If the tip of the whipped cream holds its shape without drooping, your whipped cream is ready. Take care not to over-mix, or your whipped cream will separate.
- In a separate bowl, add sweetened condensed milk, strawberry jam, and vanilla extract. Stir to combine. Gently fold whipped cream into strawberry mixture until combined.
- Pour mixture into a 9x5 loaf pan (or any container that will hold 6 cups). Cover and freeze immediately for 4-5 hours or until firm.
Equipment Recommendations
Notes
- Want to make this recipe with fresh strawberries?: In a saucepan over medium heat, add 2 cups of diced strawberries (one pint) and ½ cup of granulated sugar. Bring to a simmer, reduce head to medium-low, and cook for 10 minutes, stirring occasionally. Remove from heat and mash with a potato masher. Cook for an additional 5 minutes - sauce will thicken slightly. Allow to cool to room temperature before adding to ice cream mixture.
- Variations: Strawberry jam can be substituted with any flavor of jam, like blackberry, raspberry, or peach.
- Storage: No churn ice cream will keep in a tightly sealed container in the freezer for one month or more.
Can this be made in a ice cream freezer?
Hi Amelia, this recipe is specifically written not to use an ice cream maker, so I can't say for sure how it would turn out. I'd recommend searching for a traditional ice cream - strawberry jam would make a great mix-in to any vanilla ice cream recipe!
Hi! One of your UK fans here. Do the ounces in the recipe refer to volume ( US fluid ounces), or weight (i.e. 16 ounces to the pound). Grateful for your advice - and for all your hard work and recipes!
Hi Paulla, great question. Sweetened condensed milk and strawberry jam are measured by weight, rather than fluid ounces, because of their thickness. Heavy cream is measured by fluid ounces. I'll add some specifications to the recipe card, as well as gram measurements. Thanks for pointing this out!
If I am using frozen strawberries to cook down will that be okay or do they need to be fresh?
I want to give this a try as it sounds yummy.
Hi Suzanne, frozen strawberries will work! I recommend thawing them before cooking.
So easy, so quick and absolutely delicious! No expensive appliance needed either! Im not even a huge ice cream fan but this will make me one. She’s right you’ll never buy store bought ice cream again.
I tried blueberry ice cream. Delish! Thanks. Sharon bauereiss