Mason Jar Ice Cream

5 from 2 votes

This easy Mason Jar Ice Cream is a quick way to enjoy a sweet and creamy frozen treat on a hot day. It has a subtle vanilla flavor making it the perfect base to get creative.

Prep Time5

Freeze Time3

Total Time3 5

Course: Dessert

Cuisine: Ice Cream

Keyword: Mason Jar Ice Cream

Servings: Servings

Calories: 480kcal

Author: Jill

Equipment

1 Wide Mouth Pint Mason Jar with lid

Ingredients

1 cup Heavy Whipping Cream Cold
3 tablespoons White sugar granulated
1 teaspoon Vanilla extract
1 pinch Salt

Instructions

Add the cream, sugar, vanilla and salt to the mason jar.
Firmly screw on lid and shake for several minutes, or until when you dip a spoon into the mixture it coats the back of the spoon.
Freeze for several hours, or until it reaches your desired consistency.

Video

Notes

You can shake the mason jar to make it whip, or you can use a single beater attached to a hand mixer and whip on high until it thickens. (Much faster!)
If you use a hand mixer, watch carefully, as it can start to separate the cream as it’s on its way to becoming butter. If this happens, just add a little cream to it and slowly incorporate and smooth it out. If you whip it beyond a certain point, you just get to live with sweet butter!
You can also make this in ½ pint mason jars. Just divide the recipe in half. With this smaller size, it’s best to shake instead of using a mixer as it can separate quickly.
This recipe is for a base vanilla. From there, you can use your imagination to make any flavor you desire!

Suggestion: If you know ahead of time what flavors you want, I recommend adding the food coloring and flavor extracts to the cold cream before you start to whip it. After it's thickened, it’s much more challenging to fully mix colors and flavors evenly.

Flavor Ideas

Double Chocolate Brownie:
One pint of base vanilla.
Before mixing, add one Tablespoon at a time of cocoa powder, slowing mixing in between, until you reach the chocolate flavor you want.
Freeze for approximately 2-3 hours, remove from the freezer and add broken brownie chunks and stir to incorporate.
Continue to freeze until you reach the desired consistency.

Mint Chocolate Chip:
One pint of base vanilla.
Before mixing, add one teaspoon of mint extract and a few drops of green food coloring.
Stir to mix.
Freeze for approximately 2-3 hours, then remove from the freezer, add mini chocolate chips, and stir to incorporate.
Continue to freeze until you reach the desired consistency.

Chocolate Covered Strawberry:
One pint of base vanilla.
Before mixing, add one teaspoon of strawberry extract and a few drops of red food coloring.
Freeze for approximately 2-3 hours, remove from the freezer, and add chunks of fresh strawberry and mini chocolate chips.
Continue to freeze until you reach the desired consistency.

Chocolate Chip Cookie Dough:
One pint of base vanilla.
Before mixing, take two premade raw cookies (I used Nestle Tollhouse premade cookies) and melt them in the microwave.
Add the melted cookie to the base and stir to mix.
Freeze for approximately 2-3 hours, remove from the freezer and add additional chunks of raw cookie dough.
Continue to freeze until you reach the desired consistency.

Cookies and Cream:
One pint of base vanilla.
Before mixing, take 2-3 Oreos and place them in a Ziplock bag. Use a rolling pin to crush them to crumbs.
Add the cookie crumbs to the base and stir to combine.
Freeze for approximately 2-3 hours, then remove from the freezer. Add additional chunks of broken Oreos and stir to incorporate.
Continue to freeze until you reach the desired consistency.

Lemon:
One pint of base vanilla.
Before mixing, add one teaspoon of lemon juice, ½ teaspoons of freshly grated lemon zest and a few drops of yellow food coloring.
Freeze until you reach the desired consistency.

Nutrition