No Churn Strawberry Ice Cream


  • 3/4 cup sweetened condensed milk
  • 1 tablespoon vanilla
  • 1/4 teaspoon course salt
  • 2 cups heavy whipping cream
  • 3/4 cup finely diced strawberries
  • 1/3 cup strawberry jam , warmed slightly to loosen


  • In a large bowl, whisk together the condensed milk, vanilla, and salt.
  • In a medium bowl, beat heavy cream with an electric mixer until stiff peaks form, about 2-3 minutes. With a rubber spatula, gently fold whipped cream into the condensed milk mixture.
  • Then gently fold in the diced strawberries.
  • Transfer half of the mixture to a (chilled) 4 1/2 x 8 1/2-inch loaf pan; dollop half of the jam on top and swirl with a chopstick or knife. Repeat layers once.
  • Cover tightly with plastic wrap and freeze until firm, at least 6 hours.
  • Let ice cream stand at room temperature for 10 minutes before serving.

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