1 jar + 4 ingredients + 3 hours = the richest, most luxurious, indulgent ice cream you’ve ever experienced.
My favorite food memory is making Mason jar ice cream.
I mean, I know I must have had ice cream before the age of four because, let’s face it … by the time one reaches the ripe age of four, they have been to some major parties …
I mean, birthday parties, pirate parties, SpongeBob parties, puppy parties, Barbie parties, Teenage Mutant Ninja Turtle parties, kindergarten graduation parties, tea parties, princess parties, Frozen parties—kids are quite the partiers.
Indeed, chances are that by age four, your average child is quite the ice cream connoisseur, having sampled an array of ice creams in their short lifetimes—for instance, strawberry, chocolate, vanilla, peach, and all the various cheesecake varieties. Not to mention, they’ve likely had cookie dough ice creams, chocolate chip varieties, red velvet ice creams, birthday cake ice creams, Oreo ice creams, sorbets, sherbets, and even a frozen yogurt or two …
But all I remember of my first ice cream experience is this …
I was standing by our Formica countertop, and my nose was just edging over that countertop then. I held my breath as my mother took a towel and started twisting the lid off a jar. She said it had ice cream inside.
So, I remained very quiet, hoping that would help her remove the lid from the jar, which looked like it would never come off. It was just too frozen to be possible!
Underneath the layer of snowy ice accumulated on that jar, it looked like a frozen world of deliciousness, just winking at me from inside.
But my mom was smart. She submerged that jar in cold water (not warm water, so as not to break the jar), and with a twist—pop—it was off.
We were in such a hurry to taste that ice cream. My mother grabbed our sugar bowl and, with a wink, took the scalloped spoon from within. That spoon was only meant for sugar. We both grabbed that spoon and brought it to our mouths together.
And it was magical.
Those memories we make with family and food are truly forever. Although I am 56 years old, I can still re-experience all the love and emotion of that moment. Luckily, I can make Mason jar ice cream again with someone I love and relive all the wonder over and over again.
Why You And Your Family Will Make Beautiful Memories With Mason Jar Ice Cream
The closest thing I can compare this ice cream to is crème fraîche ice cream, which is like someone has taken that hint of heavy cream’s sweetness and the creaminess and elevated both into a new creation that brings the flavor of both times ten.
You might think you have tasted good vanilla ice cream, but believe me, you have never tasted anything quite like Mason jar ice cream. It tastes incredibly rich.
So, ditch your ice cream maker for this batch of ice cream and treat yourself to some true indulgence.
Nearly everybody has a Mason jar.
And 3 minutes, right?
FAQs & Tips
How Do I Store Leftovers?
This ice cream is best enjoyed the same day as a soft-serve treat. If you want to make a big batch, you can still use those individual Mason jars, as this dense ice cream does not freeze well in large batches.
What Are The Best Jars To Use For Mason Jar Ice Cream?
A half-pint Mason jar works best for Mason jar ice cream. If you don’t have one, try an old, clean pickle jar.
What Are The Best Add-Ins For Mason Jar Ice Cream?
You can get as creative as you want with Mason jar ice cream. You can put everything in there, from chopped, candied pretzels to chocolate chips, chopped fruit, candy, or anything else!
Serving Suggestions
This luscious ice cream would taste lovely after a delicious, flavorful meal like this Layered Taco Casserole or this Spicy Chili. If you love this recipe for Mason jar ice cream, then you’ll love this homemade Frozen Custard Recipe or this recipe for fun, purple Galaxy No-Churn Ice Cream.
Mason Jar Ice Cream
Ingredients
- 1/2 cup heavy cream
- 1 tablespoon granulated sugar
- 1 dash vanilla extract
- A pinch of salt
- Preferred toppings such as sprinkles, chopped nuts, or chocolate syrup
Instructions
- In a half-pint Mason jar, combine heavy cream, granulated sugar, vanilla extract, and a pinch of salt.
- Tightly fasten the lid and shake vigorously for approximately 3 minutes until the mixture thickens and doubles in volume.
- Put the sealed jar in the freezer and freeze for about 3 hours or until it reaches a soft-serve consistency.
- Remove the jar from the freezer, scoop out the ice cream, and enjoy immediately with preferred toppings.
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