Ice cream is a universal dessert that will hit the spot for just about anyone. Think about that amazing creamy texture in a truly delicious and high quality ice cream; that’s what you will get with this homemade ice cream recipe. Mason jar ice cream is ridiculously easy to make. Check out my tips and frequently asked questions below, plus get the full recipe and video so you can start making the best ice cream right now.
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I love ice cream but I am the type of person who will eat way more than a serving, especially when I buy the good stuff. And by good stuff I mean the kind with just a few simple ingredients and lots of flavor!
Instead of buying a large container of ice cream I prefer to make my own using this simple ice cream recipe. Just 3 ingredients and you have creamy vanilla ice cream in a few hours.
The full recipe for this homemade ice cream is at the end of the post, scroll on down to check it out, or keep reading for tips that will make this the best ice cream ever!
Mason jars can house all kinds of food like these parfaits and ice cream floats. Drinking out of a cute jar just makes your food more special. Grab a case of these half pint jars to serve up desserts, salads and drinks.
Mason jar ice cream tips
This ice cream is rich, a little goes a long way. I like to make single serve jars that each member of my family can customize and enjoy.
- Use a half pint jar with a wide mouth. This makes a single serving and the wide opening helps everyone scoop their ice cream easily.
- Shake your ingredients for 3 minutes, not much more. Too much shaking will turn your ice cream into butter!
- After 3 minutes of shaking dip a spoon into the jar and pull it out, the back should be coated with the mixture and it should drip off. Not a whipped cream or buttery consistency.
- Freeze for 3 hours for the perfect soft serve ice cream. Freezing longer will result in a harder consistency, but it’s still delicious.
- Use your imagination and try all kinds of flavor combinations!
3 Flavors of Mason Jar Ice Cream
- Vanilla. Use the basic recipe down below.
- Cookies and Cream. Add a quarter cup of crushed sandwich cookies.
- Chocolate. Add a teaspoon or two of unsweetened cocoa powder.
And how about a few more ice cream flavors…..
- Strawberry cookie. Add diced strawberries and crushed graham crackers.
- Mint chocolate chip. Add a few drops of peppermint flavoring and mini chocolate chips. You can also add green food coloring to get that mint look.
- Cookie dough. Pull chunks of premade cookie down and add them to your vanilla ice cream.
- S’mores. Add mini marshmallows, chocolate chips and crushed graham crackers.
After 3 hours in the freezer this mason jar ice cream is ready to be enjoyed! Eat it right out of the jar, or scoop it into a dish and add toppings. Sprinkles, chocolate sauce, caramel, chopped fruit and whatever else your heart desires.
A few frequently asked questions about homemade ice cream.
Can I refreeze the remaining ice cream? Yes, it may not taste as good the next day but it won’t go bad. Making this recipe in a small jar almost eliminates the need to refreeze it.
Can I make a large batch? I recommend using a pint or half pint jar for mason jar ice cream. If the jar is too large the middle won’t freeze quite as well or as quickly. You’ll end up with a very hard ice cream that’s difficult to scoop.
Can I use a different type of jar or container? A mason jar with a lid and collar words best, it’s the easiest lid to unscrew when the contents is frozen. An old pickle jar or plastic jar will work, but may not be as easy to open.
Now that you are armed with all the tips and tricks for making mason jar ice cream, let’s get to the recipe.
- 1/2 cup heavy cream
- 2 tsp. white sugar
- 1/4 tsp. vanilla
- pinch of salt
- In a half pint mason jar add heavy cream, sugar, vanilla and salt.
- Seal the lid tightly and shake vigorously for 3 minutes.
- Remove the lid a dip a spoon in and pull it out. The mixture should coat the back of the spoon and drip off slightly. Not too thick like a whipped cream or buttery consistency.
- Red Seal the jar and freeze for 3 hours.
- After 3 hours, remove the lid and enjoy!
This recipe for homemade vanilla ice cream in a mason jar is delicious as it is, or you can use it as a base for any flavor you can think of.
Add mix ins before shaking, then follow the recipe as stated above.
Try mixing in 1/4 cup crushed sandwich cookies for cookies and cream. Mix in a teaspoon of unsweetened cocoa for chocolate. Add peppermint extract and mini chocolate chips for mint chocolate chip.
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Amount Per Serving: Calories: 440 Total Fat: 43g Saturated Fat: 27g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 134mg Sodium: 164mg Carbohydrates: 12g Fiber: 0g Sugar: 12g Protein: 3g
Ready to make your own mason jar ice cream? I know you are!
Pin this recipe so you can find it when a craving strikes, and share it with a fellow ice cream lover.
What flavor ice cream will you be making with this recipe?
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