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No-Churn Strawberry Jam Ice Cream


Homemade ice cream, without the fuss. Just six ingredients -- but don't be shy about adding your own mix-ins!

Servings: 12

Time: 30 mins


Strawberry Swirl

  • 6 cups strawberries, hulled and crushed
  • 1/2 cups brown sugar

Ice Cream

  • 2 cups heavy cream
  • 3 tbsp granulated sugar
  • 1/2 tsp vanilla extract
  • 1 can (14 oz) sweetened condensed milk


  1. Place the strawberries and brown sugar in a medium pot. Cook over medium heat for about 20 minutes, stirring often, or until the mixture is thick and almost jam-like consistency. Refrigerate until chilled.

  2. WIth a stand mixer or hand mixer, beat the heavy cream with the sugar and vanilla extract until medium stiff peaks form. Using a rubber spatula, fold the sweetened condensed milk into the heavy cream, just until combined.

  3. Pour a third of the ice cream mixture into a freezer-safe container. Dot one third of the fruit mixture over the ice cream; swirl with through with utensil. Repeat layering process twice more. Cover with foil and freeze for at least 12 hours, preferably overnight.

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