Why You’ll Love This Recipe
I love this recipe because it requires only a few simple ingredients and comes together in just minutes. I don’t need any special equipment, making it perfect for beginners. The strawberry jam creates delicious ribbons of fruity flavor throughout the creamy base, and I can easily customize it with different jams or mix-ins. It’s a wonderful make-ahead dessert for family gatherings, holidays, or warm afternoons.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups heavy whipping cream, cold
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 cup strawberry jam
- Fresh strawberries, chopped (optional)
Directions
- I chill a large mixing bowl and beaters before getting started for the best whipping results.
- I whip the heavy cream until stiff peaks form.
- In a separate bowl, I stir together the sweetened condensed milk and vanilla extract.
- I gently fold the whipped cream into the condensed milk mixture until fully combined.
- I spoon about one-third of the mixture into a freezer-safe container.
- I drizzle some strawberry jam over the top and gently swirl it with a knife.
- I repeat the layers until all the ice cream mixture and jam have been used.
- If I’m using fresh strawberries, I fold or sprinkle them between the layers.
- I cover the container tightly and freeze for at least 6 hours, or overnight, until the ice cream is firm.
- I let the ice cream sit at room temperature for 5 to 10 minutes before scooping and serving.
Servings and Timing
- Servings: 8
- Prep Time: 15 minutes
- Freeze Time: 6 hours
- Total Time: 6 hours 15 minutes
Variations
- I use raspberry, blueberry, or cherry jam instead of strawberry for a different fruity flavor.
- I fold in mini chocolate chips for extra texture.
- I add crushed vanilla sandwich cookies for a cookies-and-cream twist.
- I mix in toasted sliced almonds or chopped pecans for a little crunch.
- I swirl in caramel or chocolate sauce along with the strawberry jam for an extra indulgent dessert.
Storage/Reheating
I store the ice cream in an airtight freezer-safe container for up to two weeks. I press a piece of plastic wrap directly onto the surface before sealing the container to help prevent ice crystals from forming. Since this is an ice cream recipe, I do not reheat it. Instead, I let it soften at room temperature for several minutes before scooping for the creamiest texture.
FAQs
Can I use homemade strawberry jam?
Yes. I often use homemade strawberry jam, and it gives the ice cream an even fresher fruit flavor.
Can I make this recipe without an ice cream maker?
Yes. I don’t need an ice cream maker at all because the whipped cream creates a smooth and creamy texture on its own.
Can I use frozen strawberries?
Yes. I thaw and drain frozen strawberries well before adding them so they don’t introduce excess moisture.
How long does homemade no churn ice cream last?
I find it tastes best within two weeks when stored properly in an airtight container in the freezer.
Can I reduce the sweetness?
Yes. I use a less-sweet strawberry jam or add slightly less jam to balance the overall sweetness while still keeping plenty of strawberry flavor.
Conclusion
I enjoy making this no churn strawberry jam ice cream whenever I want an easy homemade dessert without any special equipment. The creamy texture, sweet strawberry swirls, and simple preparation make it a reliable favorite that I can prepare ahead of time for any occasion. Whether I serve it on its own, in cones, or alongside fresh berries, it always makes a refreshing and satisfying treat.
PrintNo Churn Strawberry Jam Ice Cream
This no churn strawberry jam ice cream is rich, creamy, and filled with beautiful swirls of sweet strawberry jam. Made with just a handful of ingredients and no ice cream maker, it’s an easy make-ahead dessert for any occasion.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No Churn
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups heavy whipping cream, cold
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 cup strawberry jam
- Fresh strawberries, chopped (optional)
Instructions
- Chill a large mixing bowl and beaters before starting.
- Whip the cold heavy whipping cream until stiff peaks form.
- In a separate bowl, stir together the sweetened condensed milk and vanilla extract.
- Gently fold the whipped cream into the condensed milk mixture until fully combined.
- Spoon one-third of the mixture into a freezer-safe container.
- Drizzle some strawberry jam over the mixture and gently swirl it with a knife.
- Repeat the layers until all of the ice cream mixture and jam have been used.
- If using fresh strawberries, fold or sprinkle them between the layers.
- Cover the container tightly and freeze for at least 6 hours, or overnight, until firm.
- Let the ice cream sit at room temperature for 5–10 minutes before scooping and serving.
Notes
- Use homemade strawberry jam for an even fresher flavor.
- Swap the strawberry jam with raspberry, blueberry, or cherry jam for a different variation.
- Mix in mini chocolate chips, crushed vanilla sandwich cookies, or chopped toasted nuts for extra texture.
- Press plastic wrap directly onto the surface before sealing to help prevent ice crystals.
- Store in an airtight freezer-safe container for up to 2 weeks.
- Allow the ice cream to soften for several minutes before serving for the creamiest texture.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 34 g
- Sodium: 85 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 85 mg
