Description
A simple and luscious no-churn strawberry jam ice cream that requires no ice cream maker. Whipped heavy cream combined with sweet strawberry jam and a touch of vanilla, swirled beautifully for a creamy, fruity treat perfect for summer or any time you crave a refreshing dessert.
Ingredients
Ice Cream Base
- 3 cups heavy cream
- 2 1/2 cups strawberry jam/preserves
- 2 teaspoons vanilla extract
- 1 teaspoon flaky sea salt
Instructions
- Whip the cream mixture: Using an electric mixer, whip 3 cups of heavy cream with 1 3/4 cups of strawberry jam, 2 teaspoons of vanilla extract, and 1 teaspoon of flaky sea salt in a large bowl until soft peaks form, about 3 to 5 minutes. This step incorporates air and combines flavors smoothly.
- Fold in remaining jam: Gently fold the remaining 3/4 cup of strawberry jam into the whipped cream mixture to create lovely swirls throughout the ice cream for added texture and bursts of flavor.
- Freeze: Transfer the mixture to a 9×5 inch loaf pan, cover it tightly, and freeze for at least 6 hours or until firm. This slow freezing process allows the ice cream to set perfectly without the need for churning.
- Serve: Before serving, let the ice cream sit at room temperature for 5 to 7 minutes to soften slightly for easy scooping and enjoy your creamy, strawberry-swirled delight.
Notes
- Use high-quality strawberry jam or preserves for the best flavor.
- Do not overwhip the cream to avoid it turning into butter; soft peaks are ideal.
- Allow the ice cream to soften briefly at room temperature to scoop easily.
- Store any leftovers in an airtight container in the freezer for up to one week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
