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Serves: 6

  • 600mL thickened cream
  • 395g can reduced sugar condensed milk
  • 1 tablespoon vanilla bean extract with seeds
  • 250g plum jam (see the Cook’s Notes below for a recipe to make your own)
  • Wafer sticks, to serve
  • Toasted sliced almonds, to serve


  1. Place the thickened cream in the bowl of your stand mixer and whisk until the cream starts forming stiff peaks. It is best if you start on a low speed so you won’t have the cream splatter everywhere before increasing the speed to a high setting.

  2. Add the condensed milk and vanilla to the cream and whisk for a couple of minutes until it is well combined. Pour into a freezer safe container which has an airtight lid.

  3. Place large dollops of the jam into the cream mixture. Use a bamboo skewer to gently swirl the jam through the ice cream. Seal and freeze for at least 8 hours or until solid.

  4. To serve, remove the container from the freezer and stand at room temperature for a few minutes. Scoop the ice cream into waffle cones or latte glasses and finish off by adding a wafer stick or sprinkling toasted sliced almonds over the top.

Cook’s Notes:

To make your own plum jam, place 3 cups water into a medium heavy based saucepan along with 1kg of normal white sugar. Stir over a medium-high till the sugar dissolves then lower the heat a little and allow the mixture to simmer for 5 minutes.