No Churn Strawberry Jam Ice Cream




  • 454 ml (16 fl oz) double cream
  • 400g (14 oz) sweetened condensed milk
  • 226 g (8 oz) Roots & Wings Organic Strawberry Jam
  • 1 teaspoon vanilla extract


Pour the double cream into a large bowl and using a hand mixer whip for 2-3 minutes until stiff peaks form.
In a separate bowl add the sweetened condensed milk, strawberry jam, and vanilla extract. Stir to combine. Gently fold the whipped cream into the strawberry mixture until combined.
Pour mixture into a 22cm x 12 cm (9inch x 5inch) loaf tin. Cover and freeze for 4-5 hours or until firm.