No Churn Strawberry Jam Ice Cream
The perfect easy summer dessert to keep stocked in the freezer for the hottest days of the year.
Servings: 6
Calories: 409kcal
Ingredients
- 3 cups heavy cream
- 2 1/2 cups strawberry jam/preserves
- 2 teaspoons vanilla extract
- 1 teaspoon flaky sea salt
Instructions
- 1. Using an electric mixer, whip the cream, 1 3/4 cups strawberry jam, vanilla, and salt in a large bowl until soft peaks form, 3-5 minutes. Fold on the remaining 3/4 cup jam to create more of a swirl.2. Transfer to a 9×5 inch loaf pan. Cover and freeze until firm, at least 6 hours. Let the ice cream sit at room temperature 5–7 minutes, then scoop and enjoy!
Video
Notes
Homemade Strawberry Jam: Add 6 cups chopped strawberries, 1/2 cup maple syrup or sugar, and 2 teaspoons lemon juice to a medium-sized pot set over high heat. Bring the mixture to a boil, once boiling, use a spoon to break down and mash the berries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Mix in 2 teaspoons vanilla and a pinch of salt.
Nutrition
Calories: 409kcal
