No-Churn, 4-Ingredient Plum Swirl Ice Cream

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no churn 4 ingredient plum swirl ice cream recipe2
Photo/Styling: Katherine Gillen

You know what goes really well with a rosé-and-Netflix marathon? Ice cream. Tart, sweet plum swirl ice cream to be specific. But wait, don’t run out to the grocery store. You can make your own frozen treat at home without any fancy equipment—and just four ingredients, mind you.

The secret to this no-churn dessert is heavy cream. It gets whipped to lofty peaks, then combined with sweetened condensed milk for a fluffy, creamy treat without the fuss of making a custard or busting out the ice cream maker. Swap the plum swirl with any flavor of store-bought jam if you don’t feel like making our homemade version. (You’ll end up with extra…but what could be bad about that?)


1½ pounds plums, pitted and sliced

½ cup granulated sugar

2½ cups cold heavy cream

One 14-ounce can sweetened condensed milk


1. In a medium saucepan over low heat, combine the plums and sugar. Cook, stirring frequently to avoid scorching, until the plums release their juices and break down completely, 25 to 30 minutes. Transfer to a shallow baking dish to cool.

2. In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to medium peaks. With the mixer running, slowly stream in the condensed milk until combined.

3. In a 9-inch-by-5-inch loaf pan, place a few dollops of the plum jam on the bottom. Add a layer of ice cream, using a silicone spatula to smooth it into an even layer. Repeat with dollops of the jam and layers of the ice cream until the pan is full. (You will have extra jam.)

4. Cover with a layer of parchment paper and transfer to the freezer to chill until scoopable, 3 hours or overnight.

Note: You will end up with about 1 cup of extra plum jam, which can be stored in an airtight container in the refrigerator for up to a week.

Nutrition Facts
  • 460 calories

  • 32g fat

  • 40g carbs

  • 5g protein

  • 39g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Senior Food Editor

Katherine Gillen is PureWow’s senior food editor. She’s a writer, recipe developer and food stylist with a degree in culinary arts and professional experience in New York City...