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Mason Jar Ice Cream

Mason jar ice cream made by shaking a vanilla mixture in a sealed jar until it thickens, then freezing for a firm, creamy single-serve scoop. This shake-and-freeze no churn ice cream is an easy ice cream method with no equipment beyond a mason jar.
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Prep Time 5 minutes
freezing 4 hours 4 minutes
Total Time 4 hours 9 minutes
Servings: 1 servings
Course: Dessert
Cuisine: American
Calories: 398
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 mason jar

Method
 

Make and thicken
  1. Add heavy cream, granulated sugar, vanilla extract, and salt to a 16-oz mason jar.
  2. Seal the lid tightly, then shake vigorously for 3-5 minutes until the cream thickens noticeably.
Freeze and finish
  1. Place the sealed jar in the freezer for 4 hours until firm.
  2. Before freezing, stir in optional mix-ins such as sprinkles, mini chocolate chips, or crushed Oreos if desired.
  3. Let the jar sit at room temperature for 3-5 minutes before eating directly from the jar.

Notes

Pro tip: shake until you see the mixture thicken—this makes a smoother texture after freezing. Refrigerate does not work well for this, but keep the jar in the freezer for up to 1 week for best texture. Freezing is not recommended after eating. For a dairy-light swap, use half-and-half instead of heavy cream, though the result may be softer.