Mason jar ice cream is the easiest, fastest way to enjoy the exact flavor you're dreaming of without an ice cream maker (or a trip to the ice cream shop). Whether you're a fresh fruit fan, cookies 'n cream obsessive, or devout chocoholic, if you can dream of your ideal frozen treat, you can make it in a Mason jar in your freezer at home.
Now's a great time to experiment with flavored sugars (lemon and vanilla, especially). Try swirling in fun ribbons like salted caramel, peanut butter sauce, or brownie batter for an extra-delicious experience.
- 1 cup heavy cream
- 1-2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract or paste
- 1/4 teaspoon salt
- Optional: Crushed cookies, fresh or preserved fruit, flavored extracts
- Optional: Caramel sauce, chocolate sauce, fruit syrup
Gather the ingredients.
Pour the heavy cream, sugar, vanilla, and salt into a Mason jar. Add in flavorings (crushed cookies, flavored extract, fruit) if using.
Screw on the cap and shake for 4-5 minutes or until doubled in volume. Don't overdo it or you'll get whipped cream — the mixture should thickly coat the back of a spoon.
Wet a few paper towels and wrap them around the jar. This will help it freeze faster.
Transfer the jar to the freezer and freeze for 3-4 hours. If you're adding a swirl, remove the jar halfway through freezing, stir briefly with a chopstick or spoon handle, pour in however much ribbon ingredient you'd like, and use the chopstick or spoon handle to swirl it through. Replace the wet paper towels and return to freezer until frozen.
- When swirling in your ribbon, make sure the bottom of the chopstick or spoon handle hits the base and sides of the jar for better distribution.
- Avoid over-mixing to maintain thicker swirls.
- Infuse the heavy cream by warming it with spices like cinnamon and cardamom in a small saucepan over low heat for extra flavor, and cool completely before using.