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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!
Ingredients
- 14-oz can low fat sweetened condensed milk
- 1/2 cup heavy cream
- 2 1/2 cups half and half
- 1 tablespoon vanilla extract
- 1/2 cup seedless blackberry jam or preserves, divided
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.
Notes from Amanda
Saturated fat: 6.7 g Unsaturated fat: 2.9 g Carbohydrates: 37.3 g Sugar: 24.3 g Fiber: 0 Protein: 4.9 g Cholesterol: 35.6 mg
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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
I love blackberries. This looks so refreshing!
How yummy! Beautiful plate and photo!
Blackberry is my favorite!
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.
My favorite berry and jam! And now, ice cream! Wow, this looks cold and refreshing and just a tad delicious. Beautiful pics, too! <3
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this looks and sounds amazing and I love that you incorporate your favorite jam into the ice cream!
Oh my, that does look good. I’ll pick up the jam at the store tomorrow. Thanks for sharing.
Lynn
this looks amazing. your pictures are so pretty!
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?
Yes that should work fine!
Mmm… this sounds delicious!!
Amanda,
My dad (who passed away in 2009) would so have loved this recipe! He adored blackberries and any recipe that used it!
Aww. I’m with him, blackberries rock!
This looks so good, Amanda!! I love blackberries so I’m sure I would love this ice cream!
Thanks Julie! I’m a blackberry fan for sure ;)
If you share with me, I’ll do the dishes :) This looks so delicious!
This looks like a perfect way to break in my brand new ice cream maker! Thanks!
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!!
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!