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Jam-Swirled Vanilla Ice Cream

Jam-Swirled Vanilla Ice Cream with Cornmeal Crumble

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Recipe Details


Our tried-and-true no-churn ice cream is so simple; it only requires two ingredients (heavy cream and condensed milk). But we’re adding some mix-ins for good measure. Vanilla extract and raspberry-redcurrant preserves take this classic ice cream to the next level. The jam-swirled scoops paired with a crisp topping made from cornmeal, flour, butter, and sugar reminds us of a delicious fruity crumble.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Liz

    By Chef Liz

    Nutritional info

    • Calories 490
    • Protein 5g
    • Total Carb 41g
    • Total Fat 36g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • heavy cream
      8 ounces
      heavy cream
    • condensed milk
      3 1/2 ounces
      condensed milk
    • vanilla extract
      1/2 teaspoon
      vanilla extract
    • raspberry-redcurrant preserves
      1 ounce
      raspberry-redcurrant preserves
    • unsalted butter
      1 half stick
      unsalted butter
    • flour
      3 tablespoons
    • cornmeal
      3 tablespoons
    • sugar
      1/4 cup
    • 8" aluminum tin
      8" aluminum tin
    • parchment paper
      parchment paper

    What You’ll Need

    • kosher salt
    • baking sheet

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 375°F. Reshape aluminum tin, if bent. Cut parchment paper in half. Trim 1 half of parchment to match size of tin and set aside, keeping separate. Line a baking sheet with remaining parchment.

    2. Make ice cream base

      Make ice cream base

      In a large bowl, whisk heavy cream until thickened and stiff peaks form, about 3 minutes. Add condensed milk and vanilla extract to bowl with cream and whisk vigorously to combine. Transfer to tin and spread in an even layer. Dot ice cream base with raspberry-redcurrant preserves. Using the end of a spoon or knife, swirl together to create a marbled pattern.

    3. Freeze ice cream

      Freeze ice cream

      Place trimmed parchment on top of ice cream base, pressing to adhere. Transfer tin to a flat surface in freezer. Chill until ice cream is thick and custard-like, 45-60 minutes.

    4. Make cornmeal mixture

      Make cornmeal mixture

      While ice cream chills, place butter in a large heatproof bowl. Microwave in 30-second intervals until completely melted. To bowl with melted butter, add flour, cornmeal, sugar, and ¼ teaspoon salt and stir to combine.

    5. Bake cornmeal

      Bake cornmeal

      Spread cornmeal mixture into an even layer, about ¼-inch thick, on prepared baking sheet. Bake until toasted and light golden, about 9 minutes. Let cool for at least 20 minutes to allow cornmeal to get firm and brittle, then break into 1-inch pieces.

    6. Plate ice cream

      Plate ice cream

      Once jam-swirled vanilla ice cream has reached desired consistency, scoop into serving bowls. Top with cornmeal crumble and enjoy!

    What is Plated?

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