Stir whipped topping and sweetened condensed milk together until smooth.
Add raspberry jam to the mixture one spoonful at a time swirling it through the mixture before adding the next spoonful.
When all jam is added, cover tightly and freeze until firm.
Notes
*or favorite jam of your choice. Regular sugar is fine if that's what you prefer.Ice cream will be good up to 4 weeks in the freezer. Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula