Mastering the classic sweet cream base is the perfect start to customizing your own ice cream flavors all summer long – this roasted strawberry jam just happened to be the perfect farm fresh swirl to put it over the top. Grab a spoon, this Sweet Cream Ice Cream with Roasted Strawberry Jam Swirl is perfect long after picking season has ended!
Bikini body be damned, ice cream is my weakness. I can run miles, bike for days, crunch like crazy and my happy baby pose is coming along (not really), but this girl will never squeeze into an itsy-bitsy-teeny-weenie bikini again, and it all comes down to one culprit
rum tequila chocolate cookies fudgy brownies the last peanut butter stuffed pretzel new flavors of Oreos ICE CREAM.
I was never a sweets girl. Ever. Give me salt and savory all day long. But the more I started crushing it at the gym, the more I started craving sweets. And not just any ice cream, I wanted fresh local quality ice cream. Now, having tasted pretty much a single scoop from every creamery I can pass, I have dubbed myself an ice cream aficionado and am whipping up some serious farm fresh batches at home while keeping my eye open for new places to stop by on those post ride weekend afternoons.
I almost wish I could take it back. Back before the ice cream addiction, but every time I spot a new gourmet flavor at the market I get giddy like a kid hearing the first ice cream truck of the season roll through the neighborhood. Luckily for me, they come in oh-so-harmless smaller pints and not just half gallons.
If you are really looking to amp up some flavors, skip even the best store bought ice cream this summer and try your hand at homemade. From scratch ice cream is creamier and packed with more flavor, plus I can use real farm fresh ingredients and even found cutting the sugar in half makes things sweet enough for me. This sweet cream base from Jeni’s Splendid Ice Creams (a must try if swinging through Nashville) is the perfect egg-free base to experiment with especially if you’re getting inspired by the season like myself.
My Sweet Cream Ice Cream with Roasted Strawberry Jam Swirl is the perfect sweet summer scoop in a sugar cone or in a bowl with more fresh berries sliced and served over top with a dollop of whipped cream. Feeling bold? Mix in a scoop of my Limoncello Gelato with Vanilla Bean Lemon Curd for a delicious tart combo.
If you’ve tried my Sweet Cream Ice Cream with Roasted Strawberry Jam Swirl recipe or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
For the Roasted Strawberry Jam:
- 1 lbs fresh strawberries, hulled and sliced
- 1/2 lbs fresh other berries if desired, I used raspberries just because they were fresh and on hand
- 1/2 cup sugar
- 1 vanilla bean, pod cut in half and seeds scraped out
- pinch of salt
- juice from 1 lemon, plus zest
For the Sweet Cream Ice Cream base:
- 2 cups milk
- 1 1/2 oz cream cheese, room temperature
- pinch of salt
- 1 1/2 cups heavy cream
- 2/3 cup sugar
- 2 tbsp light corn syrup
- 1 tbs plus 1 tsp cornstarch
- Preheat the oven to 325. In a bowl, toss the berries with the sugar, salt, vanilla bean seeds lemon juice, and zest. Allow to sit for 10 minutes.
- Pour the berries into a single layer in a glass backing dish and roast in the oven for 35 to 40 minutes, until liquids have really gotten thick and everything looks really broken down, stirring once or twice when checking.
- When cool enough to handle, pulse the jam in a food processor until smooth. Place in a resealable container until ready to use.
- Meanwhile, make the sweet cream ice cream base. Reserve 2 tablespoons of the milk and pour the rest into a heavy pot. Whisk in the heavy cream, sugar, and corn syrup. Bring to a gentle boil and allow to cook for about 4 to 5 minutes, stirring. Remove from heat.
- Quickly whisk the reserved 2 tablespoons of milk with the cornstarch. Stir into the cream base and return to a boil allowing the mixture to cook, stirring, for a minute or two longer. The liquid will have thickened a bit.
- Remove from heat. In a large bowl, whisk the cream cheese and place the bowl over an ice bath. Whisk the hot milk into the cream cheese until smooth. Cover and chill the mixture in the refrigerator for at least 4 hours.
- When ready to churn the ice cream, churn the sweet cream base according to the manufacturers directions until thick and creamy, about 30 minutes. Spoon 1/4 of the sweet cream base into an air tight mixture. Dollop a few heaping tablespoons on the roasted strawberry jam on the ice cream and swirl with a butter knife. Repeat 3 more times with the remaining ice cream, swirling in as much or as little jam as desired.
- Place a sheet of wax paper directly over the ice cream and seal. Freeze over night or at least 4 hours before serving.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 382Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 61mgSodium: 117mgCarbohydrates: 51gFiber: 3gSugar: 43gProtein: 5g
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