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Mason Jar Ice Cream (No-Churn, Single Serve Vanilla)

Mason jar ice cream made by shaking cream with sugar, vanilla, and salt until thick, then freezing into a soft scoopable texture. This single-serve shake and freeze ice cream is an easy no-churn vanilla treat you can eat straight from the jar.
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Prep Time 5 minutes
freezing 4 minutes
Total Time 9 minutes
Servings: 1 servings
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

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

Method
 

Make the shake base
  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 cream thickens noticeably, creating a more custard-like texture.
Freeze
  1. Stir in optional mix-ins (sprinkles, mini chocolate chips, or crushed Oreos) if desired.
  2. Place the jar in the freezer for 4 hours until firm.
  3. Let the jar sit at room temperature for 3-5 minutes before eating directly from the jar.

Notes

For the best texture, shake until visibly thick before freezing—if it stays very runny, keep shaking a bit longer within the 3-5 minute window. Store covered in the freezer for up to 1 week; thawing briefly at room temperature helps loosen it for scooping. For a dairy-free swap, use a high-fat coconut cream base, then follow the same shake-and-freeze method.