|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 43g||55%|
|Saturated Fat 27g||137%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 0g||0%|
|Total Sugars 16g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 to 2 tablespoons granulated sugar
1/2 teaspoon vanilla extract, or paste
1/4 teaspoon salt
Crushed cookies, optional
Flavored extracts, optional
Caramel sauce, optional
Chocolate sauce, optional
Fruit syrup, optional
Steps to Make It
Gather the ingredients.
Pour the heavy cream, sugar, vanilla, and salt into a pint-sized Mason jar. Add in flavorings (crushed cookies, flavored extract, fruit) if using.
Screw on the cap and shake for 3 to 4 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.
Transfer the jar to the freezer and freeze for 2 to 3 hours or until soft-serve consistency (but no longer than that, or it will form ice crystals and be hard to scoop).
If you're adding a swirl, remove the jar halfway through freezing (or whenever it's frozen enough to support a chopstick or wooden spoon handle upright), and pour in however much swirl ingredient you'd like. Use the chopstick or spoon handle to swirl it through, then return to freezer until frozen to soft-serve consistency.
- If swirling in a ribbon, check the ice cream's texture every half hour after the first 90 minutes, as getting an effective suspended swirl is dependent on a thicker, more frozen texture (otherwise, it may sink to the bottom). Return to the freezer immediately, and the swirl will set over the next hour.
- When swirling in a ribbon, make sure the bottom of the chopstick or spoon handle hits the base and sides of the jar for even distribution.
- Avoid over-mixing to maintain thicker swirls.
- Using a wide-mouth jar will make adding mix-ins easier.
- 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.
- Substitute a couple tablespoons of sweetened condensed milk for the sugar.