No- Churn Vanilla and Blackberry Port Jam Ice cream

So this all started with a basic no churn vanilla ice cream recipe…..but them my obsession with jams and preserves took over and I discovered the two passions go quite well with one other.

I have been canning jams since the beginning of Quarantine 2020…I believe it was March or so when we were asked to temporarily close the shop…and the passion kinda stck, even now in between the crazyness of zoom classes with two conflicting schedules, the shop being open again, events happening and than not again…I am still jam obsessed.

This doesn’t mean every can is perfect, as a matter of fact last week I canned some Blackberry Port jam…and I was a bit hasty in the process and the jam came out a little too runny. It tasted delicious so I didn’t want to wate time and product re-processing the batch I just figured I’d find some use for it…..And I sure did!

As it turns out it is the perfect consistency for no- churn ice cream…..not to mention it makes quite a tasty filling for bundt cakes, but that’s a diffrent blog post.

The most amazing this is just as easy and tasty in vegan version so I posted both the recipes below:

For the Dairy version you will need:

• 1 - 14 oz Can of California Farms Organic Sweetened Condensed Milk

• 2 cups Stonifields Organic heavy Whipping Cream

• 1 tsp Vanilla Extract

• 6 Tbsp Blackberry Port Jam ( Or any jam of coice)

For the Vegan option you will need:

• 1 - 14 oz can of swewetened coconut condensed milk

• 2 - Cups of Silk Heavy whipping Cream

• 1 tsp of Vanilla Extract

• 6 Tbsp Blackberry Port jam ( Or any jam of choice)

Directions:

• Pour the heavy whipping cream into the bowl of a stand mixer, add the tsp of vanilla and mix at medium speed until stiff peaks form.

• Gently fold in the condensed mil, just fold it until evenly blended do not mix it.

• Pour half of the mixure into a freexer friendly container and add 3 tsp jam, use a bamboo skewer to swirl it around a bit.

• Pour on to the remainder of the mixture, add the other 3 tsp of jam and swirl it around with a bamboo skewer.

• Cover with a lid and freeze for 4 to 6 hours.