No Churn Strawberry Jam Ice Cream
from halfbakedharvest.com
Ingredients
- 3 cups heavy cream
- 2 1/2 cups strawberry jam/preserves
- 2 teaspoons vanilla extract
- 1 teaspoon flaky sea salt
Directions
- 1
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!