Jam Doughnut Icecream

If you've never thought about turning a jam doughnut into ice cream, you're in for a treat. I genuinely can't believe this isn't already one of the most popular ice cream flavours because, after one spoonful, you'll wonder why you've been settling for plain vanilla all these years. It has everything you could possibly want in a dessert: creamy vanilla ice cream, sweet strawberry ripple, soft fluffy pieces of doughnut and little bursts of homemade strawberry sauce throughout. It tastes exactly like biting into a fresh strawberry jam doughnut from the bakery, except it's served ice cold and somehow even more irresistible.

After I shared my No-Churn Brown Bread & Burnt Honey Ice Cream, I had so many people saying they never expected bread to work in ice cream. Well, I'm back again with another flavour combination that might sound a little unusual at first, but trust me when I say this one is even better. The brown bread ice cream was rich, nutty and comforting, but this Strawberry Doughnut Ice Cream is pure nostalgia. Every bite reminds me of picking up fresh jam doughnuts from the supermarket bakery as a child, dusted in sugar and still slightly warm. It's familiar, comforting and ridiculously moreish.

One of my favourite things about this recipe is just how simple it is. You don't need an ice cream machine, you don't need egg yolks or a complicated custard base, and there are no fancy stabilisers involved. All you need is double cream, condensed milk, fresh strawberries, caster sugar and your favourite doughnuts. That's it. Five simple ingredients transformed into something that genuinely tastes like it came from an artisan ice cream shop.

The homemade strawberry puree is what really makes this recipe special. Rather than relying on shop-bought jam, cooking down fresh strawberries with caster sugar creates a vibrant sauce that's packed with natural strawberry flavour. It has just the right balance of sweetness and acidity, helping to cut through the richness of the cream while giving the finished ice cream its beautiful pink swirls. Using fresh strawberries also means you get a brighter, fresher flavour that tastes unmistakably like summer.

Once your strawberry puree has cooled completely, the rest of the recipe comes together in minutes. Simply whip the double cream until it reaches soft peaks before gently folding through the condensed milk. This creates the classic no-churn ice cream base that freezes beautifully without becoming icy. It's one of my favourite methods because it's almost impossible to get wrong, making it perfect whether you're making homemade ice cream for the very first time or you've already worked your way through plenty of flavours.

One little trick I love is dividing the ice cream mixture in half before adding the strawberry puree. Half stays as a rich vanilla ice cream while the other half becomes a naturally pink strawberry ice cream. When you layer the two together with extra strawberry puree and chunks of doughnut, every scoop looks absolutely beautiful. You end up with ribbons of vanilla running through strawberry ice cream, pockets of fruity sauce and soft pieces of doughnut hidden throughout. It isn't just delicious—it looks incredible too, making it perfect for serving at summer barbecues, birthdays or whenever you want a dessert that impresses with very little effort.

When it comes to the doughnuts, use whatever makes you happiest. I personally love using thick, fluffy doughnuts because they hold their shape beautifully while still becoming wonderfully soft once frozen into the ice cream. The sugary coating also melts slightly into the cream, creating little pockets of sweetness. That said, there are absolutely no rules here. Glazed doughnuts work brilliantly too, especially something like a Krispy Kreme Original Glazed. The light, airy texture almost melts into the ice cream, giving every spoonful an incredibly indulgent finish. Custard-filled doughnuts, vanilla cream doughnuts or even mini doughnuts would all work wonderfully as well.

The key is to cut the doughnuts into generous bite-sized pieces rather than tiny cubes. You want to actually find pieces of doughnut in every mouthful. As the ice cream freezes, the doughnuts soften slightly without disappearing completely, giving them a texture that's almost somewhere between cake and brioche. Combined with the creamy ice cream and bright strawberry ripple, every bite feels like eating a frozen version of your favourite bakery treat.

Because this recipe is no-churn, it stores beautifully in the freezer for several weeks. I do recommend letting it sit at room temperature for around 10–15 minutes before scooping. This allows the ice cream to soften just enough to give you those perfect creamy scoops without losing any of its texture. If you're serving guests, finish each bowl with an extra drizzle of strawberry puree, a fresh strawberry and perhaps even half a doughnut perched on top for the ultimate dessert.

One of the reasons I love creating homemade ice cream recipes is that they're endlessly adaptable. Once you've mastered this base, you can experiment with different fruits, doughnuts or even biscuit additions. If you're as obsessed with frozen desserts as I am, don't forget to check out my Pistachio and Caramel No Churn Icecream or No-Churn Brown Bread & Burnt Honey Ice Cream, which proves that the most unexpected ingredients often make the best desserts. And if you're looking for another strawberry-filled bake, my Strawberries & Cream Cake is the perfect companion recipe, packed with fresh strawberries and soft vanilla sponge.

This Strawberry Doughnut Ice Cream is everything a homemade dessert should be: easy, nostalgic, packed with flavour and guaranteed to make people ask for another scoop. It captures everything we love about strawberry jam doughnuts but transforms them into a creamy frozen dessert that's perfect all summer long. Whether you're making it for family, friends or simply because you fancy treating yourself, I have a feeling this is going to become one of those recipes you make again and again. Just don't be surprised when everyone asks you for the recipe after the very first spoonful.