1. Add the dairy-free cream into a mixing bowl and whisk until you get a thick whipped cream. A stand mixer with balloon whisk attachment or hand whisk on a high speed works great. Then add the condensed milk and ground almonds and use your mixer again to fully combine. Whisk until fully combined.
2. Spoon half the ice-cream mixture into a freezer-safe tin or container, swirl through two tablespoons of the jam. Add the rest of the cream mix and swirl the remaining jam. Use more/ less jam until you reach your ideal amount.
3. Cover the ice cream and freeze for around 3-4 hours for soft scoop or at least 6 hours until firm.

Serve and enjoy!