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Jaboticaba Jelly Ice Cream




10 minutes

Cook Time:

2-3 hours approx


  • 1 half-pint (or 1 cup) Jaboticaba Jelly
  • 1 cup whole milk, chilled
  • 1 cup heavy cream, chilled

How To

  • Combine all ingredients in a bowl. Whisk all together. If your Jaboticaba Jelly is recalcitrant to combine with the milk and cream, convince it with an immersion blender.
  • Transfer mix, which should be very cold, to your ice cream maker and freeze according to the manufacturer’s directions.
  • You can eat the ice cream soft, or transfer to a freezer-safe container and freezer for several hours until fully hard.