A creamy, no-churn strawberry and jam ice cream filled inside your favorite jam and cream biscuits. This easy treat tastes like childhood in a bite.
If we start ranking biscuits, jam-filled biscuits will almost ALWAYS come on top. And unsurprisingly, almost every country has its own version. UK has Jammie Dodgers, and India has JimJams, and they’re all equally delicious, so filling them with ice cream to make ice cream sandwiches is honestly a no-brainer.
All of these biscuits follow a very berry-like flavor profile, which is why this strawberry and jam ice cream is the perfect flavor to fill them with. And because it’s a no-churn ice cream, the whole thing can be made in minutes.
Before You Start
I always measure ingredients in grams, never in cups. A kitchen scale is the most reliable way to bake accurately. Cups can vary wildly depending on how you scoop, which affects the final result. If you don’t have a scale yet, I’d really encourage you to grab one before starting. If that’s not possible, you can use an online gram-to-cup converter, but please note that I can’t guarantee the accuracy of those measurements.
PS: Looking for more no-churn ice creams? Try these recipes!
- Hide & Seek Ice Cream Sandwiches
- Parle-G Masala Chai Ice Cream Sandwiches
- Little Hearts Butterscotch Ice Cream
How to make Jam Biscuit Ice Cream Sandwiches
Step 1: Prepare the pan
These ice cream sandwiches can be set in any 7×7 pan. I recommend using a pastry frame as it is very easy to unmold, but if you don’t have one, use any square pan or dish and line it with baking paper, leaving an overhang on both sides to pick the slab up once it’s frozen.
Step 2: Make the no-churn strawberry ice cream
Place the liquid whipping cream, condensed milk, and strawberry puree in a bowl and whisk on high speed for 3-4 minutes until thick and creamy.
Tip: Blend frozen (but thawed) strawberries for the most flavorful strawberry puree
Step 3: Separate the biscuits
Separate the bottom and top biscuits from each of the sandwiches to fill the ice cream in between. To separate them easily without breaking, run a butter knife through the center before pulling them apart.
Step 4: Assemble the ice cream sandwich
Place the bottom biscuits, filling side up, on the base of the pan, covering it completely. The number of biscuits will depend on the kind of jam biscuit you are using, but in the case of JimJams, the pan should fill about 16.
Place the strawberry ice cream on top and even it out with an offset spatula, then add a few spoonfuls of strawberry jam and swirl them into the ice cream.
Top the ice cream with the top part of the biscuits, top side up. Try to match the base biscuits as best as possible.
Step 5: Freeze and serve
Cover the pan tightly with cling film and place in the freezer for 6-8 hours, or overnight.
Slice the ice cream sandwiches along each biscuit before serving.
Frequently Asked Questions
- Which jam-filled biscuits should I use for this recipe?
I have used JimJam biscuits, but you can use any jam biscuit that you like. The only difference will be the number of ice cream sandwiches that come out of it based on the size of the chosen biscuit. - Can I use a different flavor of ice cream?
Of course, you can choose any flavor you like! This no-churn strawberry ice cream flavor works really well with the biscuits, but if you want to go for something different, try a simple vanilla or even a chocolate version. - Can I skip the jam swirl?
I would not recommend skipping the jam swirl in the ice cream, as it adds a lot of flavor. - Can I use store-bought ice cream instead of making it at home?
Yes, you can. Make sure to let it soften a little to make assembly easier, and let the sandwiches set for a few hours.
These ice cream sandwiches are the simplest little treat that will taste super nostalgic and will keep everyone coming back for seconds.
Ready to get started? Let’s go!
Jam Biscuit Strawberry Ice Cream Sandwiches
Equipment
- 7×7" pastry frame or square dish
- Baking paper
- Electric mixer with whisk attachment
- Offset spatula
Ingredients
- 200 ml liquid whipping cream/heavy cream
- 160 ml condensed milk
- 150 ml pureed strawberries
- 150 grams strawberry jam
- 16 JimJam biscuits
Instructions
- Line a 7×7 square pan or dish with baking paper, leaving extra hanging over the edges so you can lift the frozen slab out later.
- Add the whipping cream, condensed milk, and strawberry puree into a bowl and whisk on high for about 3-4 minutes, until the mixture is thick and holds soft peaks.
- Gently twist or slide a butter knife between the top and bottom halves of each biscuit sandwich to separate them cleanly.
- Arrange the bottom biscuit halves cream-side up across the base of the pan in a single layer (about 16 biscuits if using JimJams). Spread the strawberry ice cream evenly over the top with an offset spatula.
- Add spoonfuls of strawberry jam over the ice cream and swirl gently with a knife or offset spatula.
- Finish with the top biscuit halves, cream-side down, matching them up with the bottoms below.
- Wrap the pan tightly in cling film and freeze for 6-8 hours (or overnight, for best results). Once set, slice along the biscuit lines and serve immediately.
Notes
- Use frozen, thawed strawberries to make the puree for maximum flavor.
- Don’t skip the jam swirl – it ties all the flavors together!
- You can use any jam biscuits you like, but the size of the biscuits will change the number of servings. For instance, I was able to fill 16 JimJams in a pan, but as Jammie Dodgers are bigger in size, I would be able to fill fewer of them, which would mean fewer ice cream sandwiches. Feel free to double the ice cream recipe if needed.Â
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram.
Until next time!
