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Mason Jar Ice Cream: The Easiest Homemade Recipe

  • Total Time: 140 minutes
  • Yield: 3 cups 1x

Description

Easy homemade ice cream in a jar! Shake and freeze for a delicious treat with endless flavor possibilities.

Ingredients

Scale
  • 2 cups (480ml) heavy cream, cold
  • 1 cup (240ml) whole milk, cold
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Optional mix-ins: Chocolate chips, chopped nuts, fruit pieces, cookie crumbles, sprinkles (to taste)

Instructions

  1. Chill Your Mason Jar: Place a quart-sized mason jar in the freezer for 15-20 minutes.
  2. Combine Cream and Milk: In a bowl, whisk together the heavy cream and whole milk.
  3. Add Sugar, Vanilla, and Salt: Pour in the sugar, vanilla extract, and salt. Whisk until the sugar is dissolved.
  4. Taste Test: Adjust sweetness or vanilla flavor to your liking.
  5. Pour into Mason Jar: Carefully pour the ice cream base into the chilled mason jar, leaving 1-2 inches of space at the top.
  6. Seal the Jar Tightly: Ensure the lid of your mason jar is screwed on very tightly.
  7. Shake (Phase 1): Shake the mason jar vigorously for 5-7 minutes.
  8. Check Consistency: Open the jar and check the consistency of the ice cream. If it’s still very liquid, seal the jar back up and shake for another minute or two.
  9. Add Mix-Ins (Optional): Gently fold in your chocolate chips, chopped nuts, fruit pieces, cookie crumbles, or sprinkles.
  10. Shake (Phase 2): Seal the jar again and continue shaking for another 3-5 minutes.
  11. Final Check: Open the jar one last time to check the consistency. The ice cream should be soft-serve consistency. If it’s still too soft, you can either shake it for a few more minutes or place it in the freezer for a short period (30-60 minutes) to firm up.
  12. Freeze: Place the mason jar in the freezer for at least 2 hours, or until firm enough to scoop.
  13. Thaw (Optional): Let it thaw for a few minutes at room temperature if too hard to scoop.
  14. Scoop and Enjoy: Scoop and enjoy!
  15. Storage: Store in the freezer for up to a week in a tightly sealed container.

Notes

  • Use high-quality, cold ingredients for the best results.
  • Don’t overfill the jar.
  • Shake vigorously for a creamy texture.
  • Experiment with different flavors and mix-ins.
  • Adjust the sweetness to your liking.
  • Be patient during the freezing process.
  • Consider using a freezer bag if worried about the jar breaking.
  • Add a tablespoon or two of alcohol (like vodka or rum) can help prevent the ice cream from freezing too hard.
  • For a vegan option, substitute heavy cream and whole milk with full-fat coconut milk.
  • If your ice cream is too icy, it could be due to several factors: not enough fat, too much sugar, or not shaking vigorously enough.
  • If your ice cream is too hard, it could be due to over-freezing. Let it thaw for a few minutes before serving.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes

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Find it online: https://recipesstrawberry.com/mason-jar-ice-cream/