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!
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
- 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.
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.
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.
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 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.
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