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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: This mason jar ice cream recipe is perfect for anyone craving a simple and delicious homemade fun treat. Whether you’re cooking with kids or want an easy dessert that everyone will enjoy, this mason jar ice cream delivers creamy flavors with minimal effort.
- Super Easy: Just 2 ingredients and a jar — no machine or mixer required!
- Kid-Friendly: A fun activity and treat that kids can help make and love to eat.
- Perfect for All Ages: Simple enough for beginners, tasty enough for ice cream lovers of all ages.
- Customizable Flavors: From classic vanilla to strawberry and chocolate, plus endless variations to try.
- Quick & Fun: Shake up the jar for a great workout and a creamy dessert in minutes!
I love the convenience of this recipe—literally all you need is a lidded jar to create the best taste and best quality. I’ve made 2-ingredient ice cream probably 100 times by now, so here are some tips: make sure your cream, condensed milk, and jar are all very cold—that helps the mixture whip faster and easier. Also, be sure to use cream with at least 36% fat content, as it thickens much more effectively.
Bold Bakers Loved This!
“It turned out as I expected, better than other ice cream recipes I have read, even better than the professional ice cream recipe book that I bought .. thank you” — Daftar
“The 2 ingredient ice cream recipe in a mason jar is another fabulous recipe from Gemma!!! I can’t believe how tasty and easy it was. I made vanilla and chocolate for my first time. And it was gone between the 5 of us in one night.” — Kelly M
IMPORTANT NOTE: This recipe was improved and updated on 7/16/2025, to include NEW step-by-step photography, explanations of ingredients, make-ahead and storage instructions, variations, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
- What is Mason Jar Ice Cream?
- Tools You Need
- Key Ingredients
- How to Make Ice Cream in a Jar
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- FAQs
- Variations
- More Easy Ice Cream Recipes
What is Mason Jar Ice Cream?
Mason jar ice cream is a quick, no-machine, and simple homemade ice cream recipe using just a lidded jar, heavy cream, and sweetened condensed milk. With a little arm power and some freezer time, you get rich, scoopable ice cream in a fun, hands-on way.
- No Equipment Needed: Skip the mixer or machine—just shake it in a jar.
- Only 2 Ingredients: All you need is heavy cream and sweetened condensed milk.
- Customizable: Add flavors like vanilla, chocolate, or fruit puree for endless variety.
- Kid-Friendly & Fun: Great for little hands and family-friendly kitchen time.
Tools You Need
- Measuring cups
- Measuring spoons
- Mason jar or freezer-safe jars
Key Ingredients
2-Ingredient Ice Cream Base
Heavy Whipping Cream
- Adds fat and structure; whips up to trap air for a creamy texture.
- Substitute: None — must be at least 36% fat for proper thickening. You can also use coconut cream to make my dairy-free ice cream.
Sweetened Condensed Milk
- Sweetens and softens the texture for easy scooping.
- Substitute:Homemade version or canned coconut condensed milk (for dairy-free).
Vanilla Ice Cream
Vanilla Extract
- Gives the classic vanilla flavor and the alcohol will prevent ice crystals from forming.
- Substitute: An equal amount of Vanilla Paste or almond extract.
Vanilla Bean Paste (optional)
- Adds rich, aromatic vanilla and visible specks
Strawberry Ice Cream
Strawberries
- Adds natural sweetness and fresh berry flavor.
- Substitute: Other fresh berries, mashed bananas, or fruit puree. Use jam for a more concentrated taste.
Granulated Sugar
- Macerates berries to bring out juices and enhance flavor.
- Substitute: Honey, maple syrup, or leave out if fruit is sweet enough.
Chocolate Ice Cream
Bittersweet Chocolate (melted and cooled)
- Gives deep, rich chocolate flavor
- Substitute: Semisweet chocolate, cocoa powder mixed with cream, or Nutella
How to Make Ice Cream in a Jar
To Make the 2-Ingredient Ice Cream Base
- Chill your jar: Place a 12 oz glass wide-mouth Mason jar with a tight, sealable lid in the fridge to chill for 30 minutes. (Avoid plastic—it’s harder to whip.)
- Add base ingredients: Pour in the cold heavy whipping cream and cold condensed milk. Stir with a spoon to combine.
- Shake well: Seal the jar tightly and shake vigorously until the mixture thickens and sounds less liquid—about 6–8 minutes, depending on your shaking power.
- Base is ready: You now have a thick, creamy blank canvas ready to flavor!
To Make Vanilla Ice Cream
- Add vanilla: Stir vanilla extract and vanilla paste (if using) into the base. Store in the jar or transfer to a freezable container.
To Make Strawberry Ice Cream
- Blend strawberries: Blend strawberries and sugar in a blender or food processor until smooth.
- Strain and mix: Pass the puree through a sieve to remove seeds, then stir into the base. Freeze in the jar or a container.
To Make Chocolate Ice Cream
- Mix in chocolate: Swiftly stir cooled, melted chocolate into your base. Work quickly—chocolate sets fast. Freeze in the jar or transfer to a container.
To Freeze and Store Your Ice Cream
- Freeze thoroughly: Freeze your ice cream for at least 6 hours before enjoying.
- Store properly: Keep in the freezer for up to 8 weeks in a sealed, freezer-safe container.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Substitute for cream? Unfortunately, there is not! It has to be cream, not milk. And it has to have a minimum of 36% fat content.
- Make your own condensed milk! It’s just sugar and milk. Find the recipehere for my Condensed Milk.
- Listen to your ice cream: Once the mix sounds less and less liquid you can tell it is thickening. That is when it’s ready.
- Can you over-shake it? Yes, and it can split, so take a peek to make sure you haven’t shaken it too much.
- Want to make more flavors? Follow the same guidelines for my No Machine Ice-Cream and see you can make any flavor you like.
Make Ahead and Storage Instructions
- Make Ahead: You can prepare the ice cream base and flavor it up to 1 day in advance. Keep it in the jar or transfer to a freezable container and freeze until ready to serve.
- Freezing Time: Allow the ice cream to freeze for at least 6 hours before scooping for the best consistency.
- Storage: Store the ice cream in a sealed, freezer-safe container or jar for up to 8 weeks.
- Best Storage Container: Use mason jars or disposable ice cream containers or plastic Tupperware.
FAQs
Can I use milk instead of cream?
No, it must be heavy whipping cream with at least 36% fat. Milk or half-and-half won’t whip or thicken properly.
What if I shake too long?
Over-shaking can cause the mixture to split. Check the texture around 6 minutes—when it feels thick and sounds less liquid, it’s ready.
Can I freeze the ice cream in a glass jar?
I froze my ice creams in the mason jars. However if you are concerned about freezing glass then use freezer-safe jars made with plastic or stainless steel instead.
How do I make the ice cream less sweet?
You can reduce the condensed milk by up to 25% but it may be slightly icier. Adding a pinch of salt will help balance the sweetness.
For more questions, check out my comprehensive Ice Cream Q&A post.
Variations
This small-batch mason jar method makes it easy to experiment with flavors—just halve the mix-ins from my full-size 2-ingredient ice cream recipes. Here are some delicious ideas to get you started:
- Peanut Butter Chocolate: Add 2 tablespoons of creamy peanut butter (32g/1.1oz)+ 2 tablespoons of melted chocolate (30g/1oz) to the shaken base.
- Cookies & Cream: Fold in ⅓ cup (40g/1.4oz) crushed chocolate sandwich cookies.
- Dulce de Leche: Swirl in 2 tablespoons (40g/1.4oz) dulce de leche for rich caramel flavor.
- Tiramisu: Add 1½ teaspoons (3g/0.1oz) instant espresso powder + 1 tablespoon (15ml/0.5oz) warm water + 1 teaspoon (2g/0.7oz) cocoa powder + ¼ cup (0.75oz/23g) lady fingers.
- Mint Chocolate Chip: Mix in ¾ tsp mint extract + ½ teaspoon vanilla extract + ⅜ cup (2 1/4 oz/64 g) semisweet chocolate.
- Strawberry Cheesecake: Swirl in ¼ cup (2oz/58g) cream cheese, 1/6 cup (1 ¼ floz/38ml) strawberry puree, and ⅜ cup (1 ⅛ oz/32g) crushed Graham crackers
- Matcha: Add 1½ tablespoons matcha powder and ½ teaspoon vanilla extract.
- Chocolate Chip Cookie Dough: Fold in ¼ cup (50g/1.75oz) small edible cookie dough chunks.
- Caramel Corn Ice Cream: Swirl in a desired amount of caramel sauce and fold in some caramel popcorn.
Easy Ice Cream Recipes
- Mochi Ice Cream
- Coffee Dairy-Free Ice Cream
- Lemon Meringue Pie Ice Cream
- Homemade Ben & Jerry’s Ice Cream
- Sugar-Free Ice Cream(Dairy-Free)
[ Don’t forget I have over 100+ ice cream flavors and frozen desserts in my Freezer Section! ]
IMPORTANT NOTE: This recipe was improved and updated on 7/16/2025, to include NEW step-by-step photography, explanations of ingredients, make-ahead and storage instructions, variations, answers to the most frequently asked questions, and Pro Chef Tips.
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Watch The Recipe Video!
2-Ingredient Mason Jar Ice Cream
Ingredients
2 Ingredient Ice cream Base
- 1 cup (8 fl oz/240 ml) heavy whipping cream , cold
- 4 tablespoons sweetened condensed milk , cold
Vanilla Ice-Cream
- 1 teaspoon vanilla extract
- ⅛ teaspoon vanilla bean paste , optional
Strawberry Ice-Cream
- ½ cup (2 ½ oz/71 g) strawberries
- 1 tablespoon granulated sugar
Chocolate Ice-Cream
- ⅓ cup (2 oz/57 g) bittersweet chocolate , melted and cooled
Instructions
To Make the 2 Ingredient Ice cream Base
- Place a 12 oz glass jar with a tight, sealable lid in the fridge to chill for 30 minutes (I don't recommend a plastic container as it will be much harder to whip).
- Into the cold jar pour in the cold heavy whipping cream and cold condensed milk and stir with a spoon.
- Seal the jar tightly and shake really well until you can feel the mix thicken and it doesn't sound as liquid, roughly 6-8 minutes (depending on how hard you are shaking).
- Now, you have a thick and creamy blank canvas to turn into any flavor of ice cream you want. Below are just some of the most popular flavors.
To Make Vanilla Ice Cream
- Into your ice cream base stir in the vanilla extract and vanilla paste if using. Store in the freeze in the jar or transfer to a container that is freezable.
To Make Strawberry Ice Cream
- Blend the strawberries and sugar in a blender or food processor until pureed. Pass the puree through a sieve to remove the seeds.
- Stir the puree mix Into your ice cream base. Transfer to a freezable container or leave in the jar if desired.
To Make Chocolate Ice Cream
- Into your ice cream base swiftly stir in the cooled, melted chocolate. Do this step quickly as the chocolate will start to set on the ice-cream base. Place in the freeze in the jar or transfer to a freezable container if desired.
To Freeze and Store your Ice Cream
- Freeze your ice cream in the jar or transfer to a disposable ice cream container. Freeze for a minimum of 6 hours before enjoying. Store in the freezer for up to 8 weeks.
Recipe Notes
- Substitute for cream? Unfortunately, there is not! It has to be cream, not milk. And it has to have a minimum of 36% fat content.
- Make your own condensed milk! It’s just sugar and milk. Find the recipehere for my Condensed Milk.
- Listen to your ice cream: Once the mix sounds less and less liquid you can tell it is thickening. That is when it’s ready.
- Can you over-shake it? Yes, and it can split, so take a peek to make sure you haven’t shaken it too much.
- Want to make more flavors? Follow the same guidelines for my No Machine Ice-Cream and see you can make any flavor you like.
Hey, Jemma! This looks so delicious and I would definitely want to try it, but unfortunately on the market in my country there is only whipping cream with 35,1% fat, not the recommenden 36%. Can I use it?
I will never be able to shake it that long due ti wrist surgery. Can I use either a hand-help mixer or a stand mixer? Thank you.
Could this be made with an electric ice cream machine?
I am not clear about what kind of chocolate to use. Can it be cocoa powder or what kind and how much chocolate do I melt and add?
It turned out as I expected, better than other ice cream recipes I have read, even better than the professional ice cream recipe book that I bought .. thank you
It turned out as I expected, better than other ice cream recipes I have read, even better than the professional ice cream recipe book that I bought . thank you
If I wanted to make the ice cream peanut butter or Oreo, how would I do that? (Sorry I’m not even out of middle school and want to make this for my mom)
Yummy
This recipe looks great
????
Is it possible to use double cream instead of heavy whipping cream?
I make this, but with my electric hand mixer. Much easier for me with the same delicious results.