Mason Jar Ice Cream - Easy Recipe 3 Flavors
Learn how to make easy mason jar ice cream this summer.
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.
Looking for more easy ice cream recipes? Try easy ice cream in a bag, quick and kid-friendly like the mason jar recipe.
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 (sweet) 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 classic mint chip color.
- Cookie dough. Pull chunks of premade cookie dough 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.
Mason Jar Ice Cream
Easy to make homemade ice cream, no-churn ice cream with just 3 ingredients.
Ingredients
- ½ cup heavy cream
- 2 tsp. white sugar
- ¼ tsp. vanilla
- pinch of salt
Instructions
- 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.
- Re-seal the jar and freeze for 3 hours.
- After 3 hours, remove the lid and enjoy!
Notes
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 ¼ 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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Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 440Total Fat: 43gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 134mgSodium: 164mgCarbohydrates: 12gFiber: 0gSugar: 12gProtein: 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.
A quick view of how to make homemade ice cream in a jar.
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What flavor ice cream will you be making with this recipe?
Thanks for visiting!
Hi would i be able to used heavy wipping cream instead of wipping cream for this recipe?
Yes, that will work well! Enjoy your ice cream.
Hi there! Heavy cream is the same thing as heavy whipping cream. The butterfat is the same as you can see on the back of the carton. This can be a little confusing, I know. Just different names!
@Kerri Buckley,
Hi... heavy whipping cream and heavy cream are not actually thr same. Heavy cream has 36% fat while heavy whipping cream has only 30. Doesn't sound like much difference but it might make a difference in the end product
could I achieve the same if I put the ingredients in a Vitamix. don't know if I can shake that long. LOL
Yes, you should be able to. I get it, it's a long time! Enjoy your ice cream.
Instead of shaking, can you use an immersion blender to mix?
I haven't tried that but I bet you could, it would have the same effect.
Does it expand in the freezer? How much room should we leave if we upsize the recipe?
It does not expand much at all, I left just a small amount of room at the top.
Just finished shaking two jars: Oreo & vanilla. We're super excited for the "reveal" in 3hrs. Should coincide nicely with finishing up an after-dinner family walk on this steamy day :) Thanks for posting!!
Hope you enjoyed your treat! Thank you.
We have made this several times. It’s definitely delicious. I have been making dark chocolate pistachio.
That sounds like a great flavor, I might have to try it! So glad you are using and liking the recipe.
This was a fabulous "covid19" indoor activity for teens - they added their own flavors: Crushed Oreo cookie for one, honey with crushed graham crackers for the other. I think they shook the jar too vigorously at first, the cream curdled. Second try, after stirring the ingredients, we placed them directly into the freezer for 10 minutes, then shook for 3 min before putting back in the freezer, they came out perfect consistency!! Thanks for this easy summer activity that was occupying, scientific, and rewarding!
So glad you liked it! Those flavors sound wonderful!
Silly question. Are we to add the vanilla in the basic no matter what flavor we want? Or if making green tea or banana, do we dispense with the vanilla, or does it boost the flavor you are trying to get?
I usually add vanilla to all flavors, otherwise the cream has no taste. But you could definitely try it without, your other flavors may be strong enough.
hi, I'm pretty new here. but most homemade ice creams i have made (all mason jar) there has always been too much whipping cream. do you have to add milk to get rid of that "too creamy" consistency or is it just the right amount of cream? i would try it now, but the weather is beginning to get too cold for ice cream. :P
This definitely has a creamy texture and flavor, you can try adding milk to alter that. It will most likely freeze more solid by doing this. Hope you get a chance to try it, glad you are here!
Followed recipe exactly. Turned out great! I loved it.
mine comes out very "icy" & not very creamy. any hints on how to fix this?
I find if I leave it in the freezer too long that it will form an ice. Pull it out before its solid, that might help.
Going to try this.
Husband loves ice cream.
Thanks
Can I use light cream vs heavy cream?
I've only ever used heavy cream, light creat typically doesn't whip up as nicely.
I love making this because I am on keto and it fits in nicely using confectioner sugar that is keto.
Wanted to give these for Christmas gifts can I combine the ingredients not do anything to bring over to the house for them to shake or does every have thing have to be done now
It should all be done at once to keep everything fresh.
This tasted good but I think the cream is just way too heavy. It had an overly creamy texture, maybe it needed to contain some milk to lighten it up instead of being all cream? Worst of all I am sitting here an hour after eating it feeling so nauseated like it’s just sitting in my stomach not moving. I think the cream is just too much. I do not have any allergies/sensitivities or stomach problems. My cream was not expired and it tasted good, I just don’t think I’ll ever make it again at this point. Your mileage may vary. 5/5 taste but 2/5 for the feeling afterward…
Yes it's definitely rich, I'm used to a lighter ice cream when I buy it in the store.
Can I double the recipe? I only have big mason jars on hand.
Yes you can! You may need to freeze it a little longer, but the recipe will double nicely.
Can you roll the jar back and forth instead of shaking?
I bet that would work, although I haven't tried it. Just keep it moving until you get to the right consistency.
Yes I'm going to try to make mango ice cream