Vanilla Blackberry Jam Ice Cream

Vanilla Blackberry Jam Ice Cream

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.

Vanilla Blackberry Jam Ice Cream

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.

Vanilla Blackberry Jam Ice Cream

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!

Vanilla Blackberry Jam Ice Cream

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 5 cups (1.25 quarts)

Serving Size: 1/2 cup

Calories per serving: 263

Fat per serving: 10.7 g

Vanilla Blackberry Jam Ice Cream

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

  1. 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.
  2. Pour milk/cream mixture into your ice cream maker.
  3. 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.
  4. 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

http://amandascookin.com/vanilla-blackberry-jam-ice-cream/

 

Comments

  1. 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

  2. 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?

  3. 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!!

    • 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!

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