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    Home » Recipes » Frozen Desserts

    No Churn Strawberry Jam Ice Cream

    Published: Apr 23, 2019 · Modified: May 3, 2022 by Heather · As an Amazon Associate I earn from qualifying purchases. · 860 words. · About 5 minutes to read this article.

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    No churn strawberry jam ice cream recipe.
    No churn strawberry jam ice cream recipe.
    No churn strawberry jam ice cream recipe.

    No churn 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!

    Scoops of strawberry ice cream melting in a bowl.

    There's nothing better than homemade strawberry ice cream. This ice cream turns out rich, sweet, and creamy - even better than a store bought ice cream!

    No churn ice cream is made by whipping heavy cream, then combining it with sweetened condensed milk and your favorite strawberry jam. All you need are four ingredients and a hand mixer to get started.

    It's the perfect spring or summer treat to make with in-season strawberries. Serve this frozen treat on a hot summer day, or with a slice of vanilla birthday cake.

    Ingredients and substitutions

    Ingredients on a counter top.
    • 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.
    Making strawberry ice cream in a glass bowl and pouring into a loaf pan.
    Top left: heavy cream whipped to stiff peaks. Top right: sweetened condensed milk and strawberry jam combined. Bottom left: folding whipped cream and jam mixture together. Bottom right: Pouring ice cream into a loaf pan.

    Can I use fresh strawberries?

    You may be wondering, why use jam instead of fresh strawberries? Fresh strawberries (and really any fresh fruit) contain a high amount of water, which dilutes their flavor.

    Strawberry pieces, due to their water content, also 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.

    Preparing fresh strawberries

    Want to use fresh strawberries instead of jam? Here's an easy way to prepare them.

    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.

    Then, 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.

    White bowl filled with scoops of strawberry ice cream.

    Pan size

    One batch of no churn ice cream fits perfectly into a 9x5 inch loaf pan. Don't have a loaf pan on hand?

    Any freezer safe 6-cup container will work. Or, split your ice cream between several smaller containers - this can also speed up your freezing time.

    Tupperware containers with tightly sealing lids work well for storing ice cream in the freezer.

    Scoops of strawberry ice cream melting in a bowl.
    Print Recipe
    4.88 from 8 reviews

    No Churn Strawberry Jam Ice Cream

    No churn 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!
    Prep Time10 minutes
    Freezing Time4 hours
    Total Time4 hours 10 minutes
    Servings: 12 servings
    Calories: 297kcal
    Author: Heather

    Ingredients

    • 16 fluid 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

    • 9x5 Loaf Pan
    • Kitchenaid Hand Mixer
    • Measuring Spoons
    • Pyrex Liquid Measuring Cups

    Notes

    • Want to make this recipe using 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.
    • Strawberry jam can be substituted with any flavor of jam, like blackberry, raspberry, or peach.
    • No churn ice cream will keep in a tightly sealed container in the freezer for one month or more.

    Nutrition Estimate

    Serving: 0.5cup | Calories: 297kcal | Carbohydrates: 32g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 66mg | Sodium: 63mg | Potassium: 167mg | Fiber: 1g | Sugar: 27g | Vitamin A: 670IU | Vitamin C: 2.7mg | Calcium: 123mg | Iron: 0.2mg
    Course: Dessert
    Cuisine: American

    More recipes

    • Strawberry Freezer Jam
    • Strawberry Jam Frozen Yogurt Popsicles
    • No Churn Butter Pecan Ice Cream
    • No Churn Cherry Cheesecake Ice Cream

    More Frozen Dessert Recipes

    • No Churn Everything Bagel Ice Cream
    • No Churn Unicorn Ice Cream
    • How To Make No Churn Ice Cream - with flavor and mix-in ideas
    • Peppermint Chocolate Ice Cream Shell Topping

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    1. Paulla

      August 15, 2022 at 7:08 pm

      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!

      Reply
      • Heather

        August 15, 2022 at 7:20 pm

        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!

        Reply
    2. Suzanne McConnell

      August 03, 2021 at 12:49 pm

      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.

      Reply
      • Heather

        August 03, 2021 at 12:51 pm

        Hi Suzanne, frozen strawberries will work! I recommend thawing them before cooking.

        Reply
    3. Wendy

      June 05, 2020 at 8:38 am

      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.

      Reply
      • Sharon bauereiss

        July 16, 2020 at 9:46 pm

        I tried blueberry ice cream. Delish! Thanks. Sharon bauereiss

        Reply

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    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

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