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Mason Jar Ice Cream

Mason jar ice cream made with a no-churn shake method for creamy, scoop-like single serve results. Shake vanilla cream in a sealed 16-oz jar, freeze until firm, then eat straight from the glass for an easy one-serving treat.
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Prep Time 5 minutes
freezing + resting 4 hours 5 minutes
Total Time 4 hours 10 minutes
Servings: 1 servings
Course: Dessert
Cuisine: American
Calories: 590
Ingredients Method Notes

Ingredients
  

Mason jar ice cream base
  • 0.5 cup heavy cream
  • 1 tbsp granulated sugar
  • 0.5 tsp vanilla extract
  • 1 pinch salt
  • 0.5 cup sprinkles Optional mix-in
  • 0.5 cup mini chocolate chips Optional mix-in
  • 0.5 cup crushed Oreos Optional mix-in

Method
 

Shake the ice cream
  1. Add heavy cream, granulated sugar, vanilla extract, and salt to a 16-oz mason jar.
  2. Seal the lid tightly on the jar.
  3. Shake vigorously for 3-5 minutes until the cream thickens noticeably.
Freeze and finish
  1. Place the jar in the freezer for 4 hours until firm.
  2. Stir in optional mix-ins before freezing if desired.
  3. Let sit at room temperature 3-5 minutes before eating directly from the jar.

Notes

For the thickest texture, shake without stopping and keep a steady rhythm so the cream visibly thickens. Store covered in the freezer for up to 1 week; thaw at room temperature 3-5 minutes before eating again. Freezing is yes—no refreezing after fully thawed. For a dairy-light swap, use heavy cream substitutes that are labeled as 1:1 (still freeze in the jar for the same firm result).