No Churn Raspberry Jam Ice Cream

16 oz. heavy cream
14 oz. sweetened condensed milk
8 oz. Heidi's Organic Raspberry Jam
1 tsp. vanilla extract

In a large bowl, add heavy cream. Using a hand mixer, whip 2-3 minutes on medium speed until stiff peaks form.
Once you see ripples in the cream and it holds it's shape, your whipped cream is ready.
In a separate bowl, add condensed milk, jam and vanilla extract.
Stir to combine and gently fold in whipped cream until combined.
Pour into a 9x5 loaf pan, cover and freeze 4-5 hours until firm.

Click here for Heidi's Organic Raspberry Jam