Description
This No Churn Strawberry Jam Ice Cream is a simple, creamy dessert that combines the rich flavor of heavy cream with sweet, tangy strawberry jam. With no need for an ice cream maker, it's perfect for a quick and delicious homemade treat. The vanilla and sea salt add depth to the flavor, while the jam swirl creates a beautiful and tasty finish.
Ingredients
Ice Cream Base
- 3 cups heavy cream
- 1 3/4 cups strawberry jam/preserves
- 2 teaspoons vanilla extract
- 1 teaspoon flaky sea salt
Jam Swirl
- 3/4 cup strawberry jam/preserves
Instructions
- Whip the Cream Mixture: Using an electric mixer, whip the heavy cream, 1 3/4 cups of strawberry jam, vanilla extract, and flaky sea salt together in a large bowl until soft peaks form, about 3 to 5 minutes. This creates a light and fluffy ice cream base.
- Fold in Jam Swirl: Gently fold in the remaining 3/4 cup of strawberry jam into the whipped mixture to create swirls throughout the ice cream, adding bursts of fruity flavor and a colorful texture.
- Freeze the Ice Cream: Transfer the mixture to a 9×5 inch loaf pan, spreading it evenly. Cover the pan tightly with plastic wrap or a lid and freeze for at least 6 hours, or until the ice cream is firm and scoopable.
- Serve: Before serving, let the ice cream sit at room temperature for about 5 to 7 minutes to soften slightly for easier scooping. Enjoy your homemade no churn strawberry jam ice cream!
Notes
- For best results, use high-quality strawberry jam with visible fruit pieces.
- You can substitute the flaky sea salt with regular salt if necessary, but use sparingly.
- If you prefer a sweeter ice cream, increase the jam slightly or add a tablespoon of sugar when whipping.
- Store the leftover ice cream covered in the freezer for up to one week for optimal freshness.
- Make sure the heavy cream is cold before whipping to achieve better volume and texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American