Mason Jar Ice Cream Recipe

Directions

Place a 1-pint wide-mouth Mason jar in the freezer until chilled, about 5 minutes.

Place cream, condensed milk, vanilla, and salt into the chilled jar. Beat with an electric hand mixer fitted with only one beater until thickened to the consistency of soft serve, 2 to 3 minutes, gradually increasing mixer speed from low to high. If desired, stir in any mix-ins with a long-handled spoon, making sure to leave at least 1/2 inch headspace. Seal the jar and freeze until hardened, about 4 hours.

Cook's Note:

While it technically could be an optional step, pre-chilling the jar helps the base whip up faster and freeze faster – which means less ice formation for a creamier ice cream.

Variations:

Berry Cheesecake: Reduce condensed milk to 3 tablespoons, reduce vanilla to 1/2 teaspoon, and add 3 tablespoons cream cheese to the base. After beating the base, fold in 3 tablespoons mixed berry preserves and 2 tablespoons crushed graham cracker crumbs.

Strawberry Straciatella: Add 3 tablespoons finely crushed freeze-dried strawberries and 1 tablespoon strawberry jam to the base, and reduce vanilla to 1/2 teaspoon. After beating the base, fold in 3 tablespoons finely chopped dark chocolate and 1 chopped fresh strawberry.

Sweet and Salty: After beating the base, fold in 3 tablespoons mini candy coated chocolate pieces (such as M&M's Minis), 3 tablespoons crushed pretzels, and 2 tablespoons chopped roasted and salted peanuts.

Triple Chocolate Brownie Swirl: Microwave 2 tablespoons chocolate chips in a small microwave-safe bowl on high power, until melted, 60 to 90 seconds, stopping to stir every 20 seconds. Add melted chocolate and 2 tablespoons cocoa powder (preferably Dutch-process) to the base, and reduce vanilla to 1/2 teaspoon. After beating the base, stir in 1/4 cup chopped brownie pieces (from 2 bite-size brownies) and 2 tablespoons chocolate fudge sauce.