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  • Writer's pictureKanning Kathy

Vanilla Blackberry Jam Ice Cream


  • 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 blackberry jam divided


  • 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.

  • Pour milk/cream mixture into your ice cream maker.

  • 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 de-seeded, thinned jam into the ice cream maker five minutes before the churning is complete.

  • Transfer thickened ice cream to a freezable container and freeze overnight.



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