A super quick no-cook, no-churn ice cream recipe using condensed milk and fresh cream as base. A cup full of jam becomes the ultimate flavour creator as you experiment with your favourite jams.
600ml thickened cream
1 can (395g) condensed milk
1 tablespoon vanilla extract
1 cup strawberry jam
Fresh cherries to serve (optional)
Place cream in a large bowl. Whisk with an electric beater until fluffy and frothy. Add condensed milk and vanilla extract. Beat for two to three minutes until creamy and combined.
Pour in a shallow metal dish (I used a 16x21x4 cm enamel pie dish). Drop dollops of strawberry jam in the cream mixture. Using a bamboo skewer gently swirl the ice cream through the cream twice. Cover with cling wrap and freeze in the freezer for at least 6 hours.
To serve, remove from freezer and stand at room temperature for 5 minutes. Scoop into mini latte cups and top with fresh cherries.