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Mason Jar Ice Cream

Mason jar ice cream is a no-churn, single-serve shake and freeze ice cream made by thickening heavy cream in a sealed jar. Creamy vanilla forms in the freezer so you can eat directly from the glass with optional mix-ins.
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Prep Time 5 minutes
freezing 4 minutes
Total Time 9 minutes
Servings: 1 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

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

Method
 

Combine and thicken
  1. Add heavy cream, granulated sugar, vanilla extract, and salt to a 16-oz mason jar.
  2. Seal the lid tightly and shake vigorously for 3-5 minutes until the mixture thickens noticeably.
Freeze and finish
  1. Place the jar in the freezer for 4 hours until firm.
  2. Before freezing, stir in optional mix-ins (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 with a steady, vigorous rhythm and stop when the cream visibly thickens—this is the key to a creamy set without churning. Store covered in the freezer for up to 1 week; thaw at room temperature for 3-5 minutes before scooping. Freezing is recommended; there’s no freezer-to-fridge move to improve texture. For a dairy-light option, use heavy cream alternatives made for whipping, but expect a softer set.