Strawberry jam ice cream (without ice cream maker)

• 400 ml full-cream cold liquid (preferably 35% fat)
• 200 ml sweetened condensed milk
• 200 g strawberry jam
• 1 tsp vanilla extract (optional)
• A few pieces of fresh strawberries (optional)

Whip the cream:

• Pour the cold cream into a bowl.
• Whip until stiff with an electric mixer.

Stir in condensed milk:

• In a separate bowl, mix sweetened condensed milk with vanilla extract (if using).

Mix gently:

• Gently fold the whipped cream into the condensed milk mixture with a spatula, lifting the mass so that the cream doesn't fall back.

Add the jam:

• Add the strawberry jam and mix lightly to create a marbled effect (or totally homogenous if you prefer).

(Optional) Add strawberry pieces:

• Add a few pieces of fresh strawberries for extra texture.

Freezing :

• Pour the mixture into a mold or airtight container.
• Smooth the top, cover, then place in the freezer for at least 6 hours (ideally overnight).

 Tip: Take the ice cream out 5-10 minutes before serving to make it easier to form into balls.

For an extra touch of indulgence, top with our strawberry coulis.

Replace the strawberry jam with another jam (raspberry, apricot, etc.).