Jam Ice Cream (Blackberry Swirl)

This easy 5-ingredient jam ice cream recipe turns a jar of blackberry jam into the creamiest vanilla ice cream swirled with ribbons of sweet flavor!

Why this recipe works

Blackberry jam ice cream is sweet at first bite, then smooth and creamy with ribbons of jam swirled throughout. And it only requires 5 ingredients and a little help from an ice cream maker! Easily substitute with your favorite flavor of jam or preserves. Strawberry, blueberry, apricot, peach… I especially love using homemade berry jam. It’s probably the top contender for one of my favorite ways to use jam.

The first time I made this ice cream back in 2012, I swooned. I love the sweet vanilla and blackberry flavor combination, and was happy to have it in my freezer all week! I recently made it again, but this time, instead of incorporating the jam completely into the ice cream, I swirled it in for a different twist. It was amazing both ways, and I can’t wait for you to try it!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

The trick to homemade ice cream is using very cold ingredients. A cold base freezes fast in your machine, and that’s what keeps the ice crystals small. Adding a base that is not cold enough causes the machine to struggle to catch up. That means larger ice crystals and “icy” ice cream instead of creamy.

CONDENSED MILK – Sweetened condensed milk is what makes ultra-creamy and decadent ice cream. Sweetened condensed milk also helps prevent ice crystals from forming, thanks to its high sugar content.

CREAM – You need some fat for ice cream, but if you’re concerned about the calories and fat from heavy whipping cream and half and half, you can replace 1 1/2 cups of the half and half with milk.

JAM – I would recommend using seedless jam or preserves. Jam with seeds really stands out amongst a creamy ice cream base once frozen. If you don’t mind the crunchy bits, you absolutely can use jams with seeds. If you’re looking for ribbons of jam with some chunks of fruit throughout, I would opt for whole fruit preserves. I, of course, must mention that you can use our homemade jam in this ice cream recipe. I love it when I have large batches to use up!

How to Make Jam Ice Cream

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In a large bowl, whisk together sweetened condensed milk, heavy whipping cream, and half and half.
2. Whisk in the vanilla and 2 tablespoons of the blackberry jam. Chill in the refrigerator for 2 hours.
3. Pour the mixture into your ice cream maker and process according to the manufacturer’s instructions (usually 20-30 minutes).
4. Meanwhile, while the ice cream is churning, whisk the remaining blackberry jam to break up any chunks. If need be, you can soften it slightly in the microwave, but be sure it’s cool before the next step.
5. Scrape ice cream into a square or loaf pan. Place dollops of the remaining blackberry jam on top and gently swirl it in with a butter knife or icing spatula.
6. Cover with plastic wrap. Freeze overnight.

Frequently Asked Questions & Expert Tips

Yes, you can put jam in ice cream in more ways than one! In this recipe we are swirling it in, but you can also add it to the ice cream maker during the last 5 minutes of churning. That will incorporate the flavor into the ice cream as opposed to swirling flavor throughout the ice cream.

Absolutely. Think of this recipe as a solid foundation for just about any flavor jam or preserves you think would taste great in ice cream. Peach, apricot, strawberry, blueberry, cherry, or raspberry would all work well!

If stored in an airtight container, your homemade ice cream should last for up to 2 weeks in the freezer. There are no preservatives, so it doesn’t last quite as long as the store-bought stuff.

Yes, this step is important! Chilling the base in the fridge for at least 1-2 hours, or overnight, allows the machine to get straight to freezing. Fast freezing is what keeps the ice crystals tiny, and is the secret to smooth, creamy ice cream instead of overly icy or grainy ice cream.

Yes, but you’ll adjust the ingredients and quantities by following our No-Churn Ice Cream recipe. You’ll want to freeze your loaf pan so it’s nice and cold when you begin. The process involves beating 2 cups of heavy cream until stiff peaks form, then combining it with the sweetened condensed milk and vanilla. After pouring the mixture into your loaf pan, swirl the jam in and freeze 6-8 hours.

Serving Suggestions

Serve your jam ice cream in an ice cream bowl or scooped into a cone with fresh blackberries as garnish. I hope you love it as much as I do!

For more blackberry recipes, head over to my blackberry swirl cheesecake, blackberry pie squares, or blackberry scones. ‘Tis the season!

More Homemade Ice Cream Recipes

• White Chocolate Ice Cream
• Homemade Chocolate Ice Cream
• Homemade Mint Chocolate Chip Ice Cream
• Raspberry Ice Cream Delight

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