This Blueberry Jam Ice Cream is a simple yet delicious treat that you can easily make at home. With just two ingredients and minimal effort, you’ll have a creamy, fruity dessert that’s perfect for hot summer days or any time you crave a sweet indulgence. The rich whipped cream and tangy blueberry jam combine to create a smooth and flavorful ice cream that everyone will love.
Ingredients
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Whipped Cream (33% fat): 500ml (2 cups)
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Blueberry Jam: 170g (2/3 cup)
Equipment:
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Dish or Container: 25 x 18 cm (9.8 x 7.1 inches)
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Mixer or Whisk
Nutrition Information
- Servings: 6-8
- Calories per Serving: 250 kcal
- Protein: 2g
- Carbohydrates: 15g
- Fat: 21g
- Saturated Fat: 13g
- Cholesterol: 70mg
- Sodium: 20mg
- Sugar: 12g
Instructions
1. Prepare the Whipped Cream
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Whip the Cream:
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In a large mixing bowl, pour the 500ml (2 cups) of whipped cream. Using a mixer or whisk, whip the cream until it forms stiff peaks. Be careful not to overwhip, as the cream can turn into butter if mixed for too long.
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2. Add Blueberry Jam
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Fold in the Jam:
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Gently fold the 170g (2/3 cup) of blueberry jam into the whipped cream using a spatula. Mix until the jam is evenly distributed throughout the cream, creating a smooth, creamy mixture with a light purple hue.
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3. Transfer to a Dish
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Pour and Smooth:
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Pour the blueberry cream mixture into the prepared dish or container (25 x 18 cm). Use a spatula to smooth the top, creating a level surface. For a decorative touch, you can make swirls or patterns on the top.
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4. Freeze
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Freeze the Ice Cream:
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Place the dish in the freezer and allow the ice cream to freeze for at least 4 hours, or until it is fully set.
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5. Serve
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Scoop and Enjoy:
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Once the ice cream is frozen, scoop it into bowls or cones. Serve immediately and enjoy the creamy, homemade blueberry jam ice cream.
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Tips for Success
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Use High-Quality Ingredients: Using a high-quality blueberry jam and cream will enhance the flavor and texture of the ice cream.
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Avoid Overmixing: When folding in the blueberry jam, be gentle to maintain the airy texture of the whipped cream.
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Storage: Store any leftover ice cream in an airtight container in the freezer for up to a week.