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Mason Jar Ice Cream

Mason jar ice cream is a shake-and-freeze, no-churn single serve ice cream made by vigorously agitating cream in a sealed 16-oz jar. After 4 hours of freezing, you get creamy vanilla ice cream with firm scoops straight from the glass.
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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: 520
Ingredients Method Notes

Ingredients
  

base ice cream
  • 0.5 cup heavy cream
  • 1 tbsp granulated sugar
  • 0.5 tsp vanilla extract
  • 0.0625 salt
optional mix-ins
  • sprinkles Optional.
  • mini chocolate chips Optional.
  • crushed Oreos Optional.

Method
 

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

Notes

For the thickest texture, shake until you can clearly see the mixture look heavier and slightly more opaque. Refrigerate leftovers in the sealed jar for up to 2 days; freeze again only if needed (texture may soften). For a lower-sugar swap, use a 1:1 granulated sugar substitute and keep the vanilla and cream amounts the same.