Enjoy a perfect dose of deliciousness and nostalgia with this simple, no-churn ice cream made with only three ingredients, with strawberry jam swirls and crushed JimJam biscuits.
Biscuits are a very important part of Indian culture. They are always served at tea time, cause we can’t drink our chai without a little treat, always served to guests who visit home, or just enjoyed in secret by little kids (like me).
While the variety is endless, some biscuits are clearly superior to others, and JimJam is definitely one of the best. It’s a simple cream and jam sandwich biscuit but there’s something about the flavor, it just reminds me of my childhood.
After seeing how much you guys loved the Little Hearts Ice Cream and the Hide & Seek Ice Cream Sandwiches, I knew I had to make a JimJam version too. And I’m so glad I did because it turned out to be the best flavor of them all!
So let’s get into the details.
JimJam Ice Cream
The ice cream base is made with my signature two-ingredient no-churn recipe using whipping cream and condensed milk. I like to add a little cream cheese to balance out the sweetness and give it sort of a cheesecake-ish flavor which takes the ice cream to another level.
The ice cream is also filled with crushed JimJam biscuits and topped with a strawberry jam swirl. I like to use any Indian brand of jam like Kissan because it tastes similar to the jam inside the JimJam biscuits but you can use any jam you like.
Here are the steps for making the ice cream.
- In a bowl, add the liquid whipping cream and whip it on medium speed with an electric mixer until it reaches medium peaks. Make sure not to over-mix at this step as it has to be mixed again with the remaining ingredients and it will split.
- Add the cream cheese, and condensed milk into the cream and mix on medium speed until everything is well combined and you have a thick, stable ice cream base.
- Add crushed JimJam biscuits and fold them into the ice cream.
- Transfer it into a bowl, then add a few dollops of jam and swirl it into the ice cream. Top with a few whole and half JimJam biscuits and let it chill in the freezer for 6-8 hours or ideally overnight until completely set.
Simple, quick, and SO delicious. You’ll find it hard to stop eating this.
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
No-Churn JimJam Ice Cream
Equipment
- Electric mixer with whisk attachment
- Silicone spatula
- Deep dish for chilling ice cream
Ingredients
- 200 ml liquid whipping cream/heavy cream
- 160 ml condensed milk
- 50 grams cream cheese softened
- 1 pack JimJam Biscuits crushed
- 50 grams strawberry jam for topping
- More JimJam Biscuits for topping
Instructions
- Start by whipping the cream in a large bowl until medium peaks form, being careful not to over whip.200 ml liquid whipping cream/heavy cream
- Add the condensed milk and cream cheese, then continue to whip until the mixture is smooth, fully combined, and the cream is stable.160 ml condensed milk, 50 grams cream cheese
- Gently fold in the crushed JimJam biscuits into the ice cream using a silicone spatula.1 pack JimJam Biscuits
- Pour the ice cream mixture into a bowl, add a few swirls of strawberry jam on top, and place a few more JimJam biscuits on top.50 grams strawberry jam, More JimJam Biscuits
- Freeze the ice cream for a minimum of 8 hours or leave it overnight for best results.
Notes
If you love JimJam, this ice cream will be your new favorite treat. It tastes better than you could ever imagine!
If you give this recipe a try, don’t forget to let me know how you liked it in the comments, and of course, share it with me on Instagram.
Until next time!
