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!
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.
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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.