No-Churn JimJam Ice Cream
Enjoy a perfect dose of deliciousness and nostalgia with this simple, no-churn ice cream made with only three ingredients topped with strawberry jam swirls and crushed JimJam biscuits.
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
Storage:
This Ice Cream can be stored in the freezer in an airtight container for up to a week. The biscuits may soften over time.