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Pantry No-Churn Swirl Ice Cream

A no-churn ice cream with a fruit swirl that takes minutes to make with pantry ingredients.  All it takes is a bit of jam and booze.  This is the perfect opportunity to transform that jam in the back of fridge into something amazing! 

  • Author: MJ

Ingredients

NO-CHURN ICE CREAM

  • 14 oz       sweetened condensed milk
  • 2 TBS      alcohol (spirits or liqueur)*
  • 2 cups     heavy cream
  •  pinch of salt

FRUIT SWIRL

  • 1/2 cup   good quality fruit jam

Instructions

 

PREP

Put whatever container you’ll be using for the ice-cream into the freezer for at least 20 minutes. 

FRUIT SWIRL

Heat the jam over low heat until it is just barely pourable.  Take it off the heat and set it aside to cool until it is comfortable to touch but still pourable.  If it is too hot it will instantly melt the no-churn ice cream.  

NO-CHURN ICE CREAM

Mix together the condensed milk, alcohol,  and salt in bowl. 

In a mixer fitted with the whisk attachment, beat the cream on high speed until soft peaks form.  Take 1/3 of the whipped cream and mix it into the condensed milk until compeltely incorporated.  Dump in the rest of the whipped cream and gradually fold it in.  Don’t over stir, the mixture should come together but still be somewhat ‘airy.’ 

SWIRLING & FREEZING

Put a good size dollop of the fruit swirl in the bottom.  Pour in a third of the no-churn into the prepared cold container.  Drizzle a third of the fruit swirl over it.  Repeat 2 more times.  It won’t look like a swirl yet, that’s OK.   Freeze for 15-20 minutes.  Take a knife or spoon and drag in through the partially frozen mixture to create big swirls (don’t over do it)  Return to freezer and leave it there until firm (3-6 hours depending on your freezer) 

Notes

  • Or substitute part extract for the alcohol (the total amount should equal 2 TBS)   For example, 1 TBS of Bourbon and 1 TBS Vanilla extract = 2 TBS