Jammie Dodger Ice Cream (No Churn)

Creamy vanilla ice cream swirled with raspberry jam, white chocolate chips and Jammie Dodger biscuits

Course Dessert

Cuisine British

Keyword Ice cream

Prep Time 20

Freezing time 4

Total Time 4 20

Servings

Calories 411kcal

Mix the condensed milk and vanilla extract together in a mixing bowl
In another bowl, use an electric hand mixer to whip up the double cream to soft peaks
Gently fold the cream into the condensed milk mixture using a spoon or spatula
Fold in the white chocolate chips and chopped up Jammie Dodger biscuits
Very gently swirl in the jam, don't over mix it as you want to leave swirls of jam throughout the ice cream
Put the ice cream mixture into a 2.5 litre tub, decorate the top with the extra jam, more Jammie Dodger biscuits and some freeze dried raspberries too if you have them, then put it in the freezer overnight or for at least 4 hours
Store in the freezer for up to 3 months

You will need sweetened condensed milk for this recipe, do not use evaporated milk as it will affect the final result.
The best kind of cream to use is double cream, which has around a 48% fat content. As long as you are using a high fat content cream that will thicken when whisked, then this will not greatly affect the final result. Using single cream, or a lower fat cream, will affect the final result.
It’s best to use an electric hand mixer, or a stand mixer, to whisk up the double cream. It will take much longer by hand and require a lot of work!
I used raspberry jam, but strawberry will work well too.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.