Today is National Ice Cream Day, but honestly I don’t need a made-up holiday to eat ice cream. :) I make ice cream a lot and am always experimenting with different flavors. This particular ice cream uses jam or preserves, but you could absolutely use fresh blackberries, cook them with some sugar, put them through a sieve to remove the seeds and let it cool, hence making your own jam. If you’re like me you troll the jam aisle at the store and have way too many jars of different flavored jams in your refrigerator.
So in order to make this simple but deliciously addicting ice cream, you’re going to need about 1/2 cup of jam. So if you’re using fresh berries, find your favorite jam recipe, proceed to make jam, then come back and follow these easy instructions.
The flavor is sweet at first bite, then smooth and creamy and full of smile inducing yumminess. This is one of my favorite ice cream and I will definitely be trying this with other jams! Experiment, have fun, then come back and tell me what you made!
More Ice Cream Recipes
- Chocolate Ice Cream
- Homemade Vanilla Ice Cream
- Homemade Peppermint Ice Cream
- Peanut Butter Chocolate Chip Ice Cream
- Nutella Swirl Cheesecake Ice Cream
Vanilla Blackberry Jam Ice Cream
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 14- oz can low fat sweetened condensed milk
- ½ cup heavy cream
- 2 ½ cups half and half
- 1 tablespoon vanilla extract
- ½ cup seedless blackberry jam or preserves divided
Before You Begin
Instructions
- Combine sweetened condensed milk, cream, and half and half in a large bowl. Add vanilla extract and 2 tablespoons of the jam to the milk mixture. Whisk until completely combined.
- Pour milk/cream mixture into your ice cream maker.
- Meanwhile, while ice cream is churning, heat the remaining jam in a small saucepan over medium heat until jam is thin and liquid-like. Drizzle the thinned jam into the ice cream maker five minutes before the churning is complete.
- Transfer thickened ice cream to a freezable container and freeze overnight.
Amanda Davis
Latest posts by Amanda Davis (see all)
- Pretzel Chocolate Chip Cookies - December 19, 2024
- Christmas Tree Cheese Platter - December 16, 2024
- White Chocolate Macadamia Nut Cookies - December 12, 2024
The Mrs. says
Just wondering if anyone has tried substituting coconut milk for any of the dairy in this recipe?
Amanda Formaro says
I have never made ice cream with coconut milk, sorry I can’t help!
Amanda Formaro says
Actually this might b3e helpful http://www.thekitchn.com/how-to-make-vegan-ice-cream-cooking-lessons-from-the-kitchn-204755
geewhizz says
I have been making ice cream with coconut milk products for the last couple of years. I use one 13.5 oz can of full fat coconut milk, half a can of coconut whipping cream, half a can of evap. coconut milk, and about a third of a can of sweetened condensed coconut milk. I don’t like things too sweet. I gently heat it all up, on the stove or in the microwave. Stiring at intervals. When it’s all hot (not boiling) and well-blended…I whizz it up in my Magic Bullet. (Two batches.) This is when I add the flavoring: jam, preserves, vanilla. Refrigerate mixture overnight. Freeze ice cream maker bowl, too…overnight. Then in the morning I run it through my Villa Ware ice cream machine for 20-30 minutes. I’ve made coffee, strawberry, peach, Ovaltine Malt flavors. The fruit flavors work well with jam or preserves… or I’ll make jam with frozen fruit.
Jenny says
Sorry for being really thick….. I would love to try making the ice cream but I don’t know what you mean by “2 1/2 cups half and half” half and half what? Thank you and appologies again, the answer is probably there but I have major baby mush for brains!!
Amanda says
You aren’t being thick Jenny :) I don’t think they have half and half in the UK. It’s basically half heavy cream and half whole milk. So you can substitute with that instead!
Sarah says
This looks like a perfect way to break in my brand new ice cream maker! Thanks!
Diane {Created by Diane} says
If you share with me, I’ll do the dishes :) This looks so delicious!
JulieD says
This looks so good, Amanda!! I love blackberries so I’m sure I would love this ice cream!
Amanda says
Thanks Julie! I’m a blackberry fan for sure ;)
Amanda says
Amanda,
My dad (who passed away in 2009) would so have loved this recipe! He adored blackberries and any recipe that used it!
Amanda says
Aww. I’m with him, blackberries rock!
Lisa | With Style and Grace says
Mmm… this sounds delicious!!
Vickie says
This recipe sounds wonderfull. Don’t have a ice cream maker. Can I make the ice cream and put in a container and freeze overnight?
Amanda says
Yes that should work fine!
nest of posies says
this looks amazing. your pictures are so pretty!
Lynn says
Oh my, that does look good. I’ll pick up the jam at the store tomorrow. Thanks for sharing.
Lynn
katie says
this looks and sounds amazing and I love that you incorporate your favorite jam into the ice cream!
Suzanne says
My favorite berry and jam! And now, ice cream! Wow, this looks cold and refreshing and just a tad delicious. Beautiful pics, too! <3
Cathy @ Noble Pig says
Oh nice! I was actually thinking about making Vanilla-Blackberry-Thyme Jam…so this is close, and it’s ice cream but the flavors are spot on.
Maria says
Blackberry is my favorite!
Christine says
How yummy! Beautiful plate and photo!
Fallon says
I love blackberries. This looks so refreshing!
Velva says
With blackberries at their peak, this is a wonderful ice cream.
You are right, we don’t need a holiday to make or eat ice cream.
Happy Summer.
Velva