Tomato & Bourbon Jam No-Churn Ice Cream



Prep Mins


Total Mins



For the Zima® Tomato and Bourbon Jam

  • 2 pints Zima® Tomatoes
  • 1 lemon, juiced 
  • ⅓ cup sugar 
  • ¼ cup brown sugar 
  • 2 Tbsp. Bourbon

For the No-Churn Ice Cream

  • (1) 14-oz. can sweetened condensed milk
  • 2 tsp. vanilla extract
  • Pinch of kosher salt
  • 2 cups heavy cream
  • ½ cup prepared Zima® Tomato and Bourbon Jam


  • For the Zima® Tomato and Bourbon Jam: Add Zima® Tomatoes to a blender and process until mostly smooth. In a medium saucepan over medium heat, add the puréed Zima® Tomatoes, lemon juice, sugar, and brown sugar. Bring to a simmer and continue cooking for about an hour, until the jam thickens. Once the jam is fully cooked, remove from heat and stir in the bourbon. Add the jam mixture back into the blender and process until smooth. Transfer to an airtight container and refrigerate until ready to use.
  • For the No-Churn Ice Cream: In a large bowl, whisk together the condensed milk, vanilla extract, and salt. Set aside.
  • Using a stand mixer or electric hand mixer, whip the cream until firm peaks form, about 2-3 minutes. Gently fold about 1 cup of the whipped cream into the condensed milk mixture until combined. Then fold the lightened mixture into the whipped cream until well blended. Pour the mixture into a chilled 9x5x3 metal loaf pan. Cover with plastic wrap and freeze until it reaches a soft-serve consistency, about 2 hours.
  • Add the Zima® Tomato and Bourbon Jam to the top of the ice cream in dollops. Using a skewer, make swirls throughout the loaf pan to evenly distribute the jam. Cover and freeze for another 3 hours or more, until frozen through. Scoop and serve immediately.

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