No Churn Strawberry Vanilla Ice Cream
Dickey Farms Strawberry Preserves or Strawberry Jam
½ cup greek yogurt (higher fat % is good here)
1 cup sweetened condensed milk
½ tsp vanilla bean powder (or substitute vanilla extract)
2 cups whipping cream
Whisk together the greek yogurt, sweetened condensed milk and vanilla bean powder in a medium bowl.
Separately in a stand mixer, or using a hand mixer, beat the whipping cream until stiff peaks form.
Transfer about a cup of the whipped cream to the yogurt mixture and gently mix together.
Add all of the yogurt mixture to the whipping cream. Fold this together very gently, so as not to deflate the whipping cream. Keep a mousse-like texture.
Add half of the ice cream mixture to a seal-tight container. Add half of the strawberry jam by dolloping with a tablespoon, then gently swirl it into the ice cream with a chopstick. Be sure to leave visible ribbons of jam.
Repeat this to create a second layer of swirled jammy ice cream using the remaining ingredients. Freeze for at least 8 hours before serving.
*Recipe from Rock Recipes