This easy 5-ingredient jam ice cream recipe turns a jar of blackberry jam into the creamiest vanilla ice cream swirled with ribbons of sweet flavor!
Why this recipe works
Blackberry jam ice cream is sweet at first bite, then smooth and creamy with ribbons of jam swirled throughout. And it only requires 5 ingredients and a little help from an ice cream maker! Easily substitute with your favorite flavor of jam or preserves. Strawberry, blueberry, apricot, peach… I especially love using homemade berry jam. It’s probably the top contender for one of my favorite ways to use jam.
The first time I made this ice cream back in 2012, I swooned. I love the sweet vanilla and blackberry flavor combination, and was happy to have it in my freezer all week! I recently made it again, but this time, instead of incorporating the jam completely into the ice cream, I swirled it in for a different twist. It was amazing both ways, and I can’t wait for you to try it!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
The trick to homemade ice cream is using very cold ingredients. A cold base freezes fast in your machine, and that’s what keeps the ice crystals small. Adding a base that is not cold enough causes the machine to struggle to catch up. That means larger ice crystals and “icy” ice cream instead of creamy.
CONDENSED MILK – Sweetened condensed milk is what makes ultra-creamy and decadent ice cream. Sweetened condensed milk also helps prevent ice crystals from forming, thanks to its high sugar content.
CREAM – You need some fat for ice cream, but if you’re concerned about the calories and fat from heavy whipping cream and half and half, you can replace 1 1/2 cups of the half and half with milk.
JAM – I would recommend using seedless jam or preserves. Jam with seeds really stands out amongst a creamy ice cream base once frozen. If you don’t mind the crunchy bits, you absolutely can use jams with seeds. If you’re looking for ribbons of jam with some chunks of fruit throughout, I would opt for whole fruit preserves. I, of course, must mention that you can use our homemade jam in this ice cream recipe. I love it when I have large batches to use up!
How to Make Jam Ice Cream
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a large bowl, whisk together sweetened condensed milk, heavy whipping cream, and half and half.
- Whisk in the vanilla and 2 tablespoons of the blackberry jam. Chill in the refrigerator for 2 hours.
- Pour the mixture into your ice cream maker and process according to the manufacturer’s instructions (usually 20-30 minutes).
- Meanwhile, while the ice cream is churning, whisk the remaining blackberry jam to break up any chunks. If need be, you can soften it slightly in the microwave, but be sure it’s cool before the next step.
- Scrape ice cream into a square or loaf pan. Place dollops of the remaining blackberry jam on top and gently swirl it in with a butter knife or icing spatula.
- Cover with plastic wrap. Freeze overnight.
Frequently Asked Questions & Expert Tips
Yes, you can put jam in ice cream in more ways than one! In this recipe we are swirling it in, but you can also add it to the ice cream maker during the last 5 minutes of churning. That will incorporate the flavor into the ice cream as opposed to swirling flavor throughout the ice cream.
Absolutely. Think of this recipe as a solid foundation for just about any flavor jam or preserves you think would taste great in ice cream. Peach, apricot, strawberry, blueberry, cherry, or raspberry would all work well!
If stored in an airtight container, your homemade ice cream should last for up to 2 weeks in the freezer. There are no preservatives, so it doesn’t last quite as long as the store-bought stuff.
Yes, this step is important! Chilling the base in the fridge for at least 1-2 hours, or overnight, allows the machine to get straight to freezing. Fast freezing is what keeps the ice crystals tiny, and is the secret to smooth, creamy ice cream instead of overly icy or grainy ice cream.
Yes, but you’ll adjust the ingredients and quantities by following our No-Churn Ice Cream recipe. You’ll want to freeze your loaf pan so it’s nice and cold when you begin. The process involves beating 2 cups of heavy cream until stiff peaks form, then combining it with the sweetened condensed milk and vanilla. After pouring the mixture into your loaf pan, swirl the jam in and freeze 6-8 hours.
Serving Suggestions
Serve your jam ice cream in an ice cream bowl or scooped into a cone with fresh blackberries as garnish. I hope you love it as much as I do!
For more blackberry recipes, head over to my blackberry swirl cheesecake, blackberry pie squares, or blackberry scones. ‘Tis the season!
More Homemade Ice Cream Recipes
- White Chocolate Ice Cream
- Homemade Chocolate Ice Cream
- Homemade Mint Chocolate Chip Ice Cream
- Raspberry Ice Cream Delight
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Jam Ice Cream (Blackberry Swirl)
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 Pin It Rate ItIngredients
- 14 ounce can of sweetened condensed milk
- ½ cup heavy whipping cream
- 2 ½ cups half and half
- 1 Tablespoon vanilla extract
- ½ cup seedless blackberry jam or preserves divided
Things You’ll Need
- 9×5 loaf pan or square dish
Before You Begin
- *It’s best to chill the liquid ingredients before adding them to the ice cream maker, as it helps the process. The sweetened condensed milk is at room temperature and will bring the temperature of the other chilled ingredients up. Cold ingredients allow the machine to freeze faster, which means smaller ice crystals. Smaller ice crystals produce creamy ice cream! Do not skip the step that calls for chilling the ice cream base in the fridge for 2 hours.*
- You need some fat for ice cream, but if you’re concerned about the calories and fat from heavy whipping cream and half and half, you can replace 1 1/2 cups of the half and half with milk.
Instructions
- In a large bowl, whisk together sweetened condensed milk, heavy whipping cream, and half and half.14 ounce can of sweetened condensed milk, 1/2 cup heavy whipping cream, 2 1/2 cups half and half
- Whisk in the vanilla and 2 tablespoons of the blackberry jam. Chill in the refrigerator for 2 hours.1 Tablespoon vanilla extract
- Pour the mixture into your ice cream maker and process according to the manufacturer’s instructions (usually 20-30 minutes).
- Meanwhile, while the ice cream is churning, whisk the remaining blackberry jam to break up any chunks. If need be, you can soften it slightly in the microwave, but be sure it’s cool before the next step.
- Scrape ice cream into a square or loaf pan. Place dollops of the remaining blackberry jam on top and gently swirl it in with a butter knife or icing spatula.
- Cover with plastic wrap. Freeze overnight.
Expert Tips & FAQs
- If stored in an airtight container, your homemade ice cream should last for up to 2 weeks in the freezer. There are no preservatives, so it doesn’t last quite as long as the store-bought stuff.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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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