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