No special appliance needed to make Mason Jar Ice Cream – just a mason jar, 4 simple ingredients, and 5 minutes of prep! Customize it with optional mix-ins for a different flavor every time. It’s such an easy and delicious treat to enjoy in the summer or anytime.

No-Churn Ice Cream in a Mason Jar

Don’t own an ice cream maker and don’t want another appliance taking up space? I feel you. While nothing can truly beat authentic homemade ice cream, it’s time consuming and can be fussy…and I can never remember to freeze the canister bowl first! Mason jar ice cream is an excellent alternative.

Unlike most no-churn ice cream recipes though that require an electric hand mixer, a few bowls, and a spatula, all you need to make ice cream in a mason jar is…a mason jar (thus the name.) It’s super easy, fast, and fun, especially if you play with different mix-ins and flavors.

What is Mason Jar Ice Cream?

As the name implies, mason jar ice cream is ice cream that’s made in a glass jar – there’s no ice cream machine needed. Most homemade ice cream recipes require the base ingredients to simmer on the stove before chilling in the fridge overnight and then finally being transferred to an ice cream maker.

For this no-churn ice cream recipe all you need are 4 basic ingredients, a mason jar, 5 minutes, and a little arm strength and you’re good to go! After a couple hours in the freezer, you end up with creamy delicious ice cream.

Ingredients Needed

For this mason jar ice cream recipe, all you need are 4 simple standard kitchen ingredients, plus any optional mix-ins.
(Don’t miss the printable recipe card below for details and measurements.)

• Cold heavy whipping cream – Make certain it’s very well chilled.
• Granulated Sugar – So your ice cream is sweet.
• Vanilla – For flavor.
• Salt – A hefty pinch enhances the other flavors. Don’t skip it.
• Optional mix-ins – The possibilities are practically endless for creating different ice cream flavors. See below for some suggestions.

How to Make Ice Cream in a Mason Jar

It’s so incredibly easy to make ice cream in a mason jar. All you need is 5 minutes and then the freezer does the rest.
(Don’t miss the printable recipe card below for details and measurements.)

1. Put all the ingredients in a mason jar. You will need a 16 ounce wide-mouth freezer-safe Ball Mason Jar. Seal tightly with the lid and shake vigorously until it’s about doubled in volume and the consistency of brownie batter (usually takes around 5 minutes – it’s an arm workout, but don’t skip this part. Have your kids help!)
2. Freeze. Transfer the sealed jar to the freezer and freeze until the consistency resembles soft-serve ice cream, 2 to 3 hours, shaking every 30 minutes or so to prevent the ice cream from becoming icy and any mix-ins from falling to the bottom.

Customize With Different Ice Cream Flavors

• Cookies & Cream – Add in a bit of whipped cream cheese and a couple crushed up Oreo cookies.
• Biscoff – Add in some Biscoff cookie butter spread and Biscoff cookie crumbs.
• Pralines – Add in caramel sauce, some crushed up toffee bits, and finely chopped pecans.
• Strawberry – Add in strawberry jam and diced up strawberries.

Recipe Tips

• Avoid lower fat or sugar alternatives. For proper results, use full fat cream and granulated sugar.
• Mix-ins should be chopped finely. Chop up or crumble any mix-ins finely and stir them into the ice cream mixture before freezing.
• Only add a small amount of extract. If adding additional extracts, like almond, mint, or citrus, only add a tiny bit, since they tend to be very strong.
• Use a smaller mason jar. For this recipe, we’re using a 16 ounce jar, but you can cut the ingredients in half and use an 8 ounce jar, if preferred.
• Don’t freeze for more than 3 hours. You’re looking for a soft serve consistency for the ice cream. If you freeze for longer, the consistency can be hard, or you may get ice crystals.

Proper Storage

This ice cream should really be eaten within 3 hours of making it for the best taste, consistency, and quality. However, if you have leftovers, you can store them in the freezer. Eat it within a week for the best quality. After that, it will still be safe to eat but may not taste as good. Let it sit out on the counter for about 15 minutes so it can soften up a bit.

More Ice Cream Recipes:

• Ice Cream Sandwich Cake
• Dole Whip
• Root Beer Float Granita
• Shirley Temple Ice Cream Float
• Strawberry Ice Cream

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!