Ice Cream & Frozen Desserts

How to Make Homemade Ice Cream in a Jar

4.7 from 176 votes
No ice cream machine? No electric mixer? No problem. Let me show you How to Make Homemade Ice Cream in a Jar, using ONLY a jar and your own muscles with just 2 ingredients!
Strawberry, Vanilla, and Chocolate Homemade Ice Cream made in a jar with 2 ingredients.

Hi Bold Bakers!

When it comes to making ice cream, I showed you a few years ago that you don’t need an ice cream machine to make it — but you could achieve amazing ice cream made by an electric mixer. It doesn’t get much easier than that, right? WRONG! Brace yourselves for How to Make Homemade Ice Cream In a Jar!!!!

What is Homemade Ice Cream In A Jar?

You start out with 3 things: heavy whipping cream, sweetened condensed milk, and a jar! Get your work out on and shake them up really well until the mixture thickens. The shaking incorporates air into the mix which thickens the cream. Within minutes, hey presto you have Homemade Ice Cream in a Jar. It is literally that easy.

[ Don’t forget I have over 100+ ice cream flavors and frozen desserts in my Freezer Section! ]

How to Make Homemade Ice Cream in a Jar, before freezing in a different container.

What You Need To Make Ice Cream In A Jar

Get a pen and write this down:

Is that really all you need?? Yes, and it makes fantastic ice cream.

How to Make Homemade Ice Cream In A Jar

Here’s how simple it is (and don’t forget to get the full recipe with measurements, down below):

  1. Place into the fridge a 12 oz glass jar with a tight, sealable lid for 30 minutes. (I don’t recommend a plastic container as it will be very difficult and messy to work with).
  2. Into the jar add the heavy whipping cream and condensed milk. Stir really well until combined.
  3. Seal the jar tightly and shake really well until you can feel the mix has thickened. This can take anywhere from 6-10 minutes. This timing all depends on how hard you are shaking so it might take more or less time. When the mix doesn’t sound as loose that means it is whipped and thick.
  4. Now, you have a thick and creamy ice cream base to turn into any flavor of ice cream you want. Check out the recipe below on how to make Vanilla, Strawberry, and Chocolate Ice Cream.

A spoon showing the texture of homemade vanilla ice cream made in a jar.

Gemma’s Pro Tips For Making Ice Cream In A Jar

  • 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 recipe here for my Condensed Milk.
  • Listen to your ice cream: Once the mix sounds less and less liquid you can tell it is ticketing. 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.
  • Don’t put the glass jar into a freeze! I use these disposable Ice-Cream Containers or you can use plastic Tupperware.
  • Want to make more flavors? Follow the same guidelines for my No Machine Ice-Cream and see you can make any flavor you like.

How do I store ice cream? How long does it last?

In an ice-cream container, disposable Ice-Cream Containers, or a freezable container, freeze your ice-cream for a minimum of 6 hours before enjoying. Store in the freezer for up to 8 weeks.

All three flavors of ice cream — strawberry, chocolate, and vanilla — after following How to Make Homemade Ice Cream in a Jar

Make More Homemade Ice Cream!

And don’t forget to buy my Bigger Bolder Baking cookbook!

Want even more ice cream? Get 100+ ice cream flavors and frozen desserts in my frozen section!

Full (and printable) recipe below!

Watch The Recipe Video!

How to Make Homemade Ice Cream In A Jar

4.7 from 176 votes
No ice cream machine? No electric mixer? No problem. Let me show you How to Make Homemade Ice Cream in a Jar, using ONLY a jar and your own muscles with just 2 ingredients!
Author: Gemma Stafford
Servings: 1 pint
Prep Time 10 mins
No ice cream machine? No electric mixer? No problem. Let me show you How to Make Homemade Ice Cream in a Jar, using ONLY a jar and your own muscles with just 2 ingredients!
Author: Gemma Stafford
Servings: 1 pint

Ingredients

  • 1 cup (8floz/225ml) cold heavy whipping cream (36% fat content)
  • 4 tablespoons cold condensed milk, (store-bought or Homemade)

Vanilla Ice-Cream

  • 1 teaspoon vanilla extract
  • 1/8 teaspoon vanilla bean paste, optional

Strawberry Ice-Cream

  • ½ cup (2 ½oz/71g) strawberry puree
  • 1 tablespoon granulated sugar

Chocolate Ice-Cream

  • ⅓ cup (2oz/57g) bittersweet chocolate, melted and cooled

Instructions

  • 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 really well with a spoon.
  • Seal the jar tightly and shake really well until you can feel the mix thicken in roughly 6-8 minutes. This timing all depends on how hard you are shaking so it might take more or less time. When the ice cream doesn't sound as liquid and it has thickened to soft peaks you are done. (See video above!)
  • 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.

Vanilla Ice Cream

  • Into your ice cream base stir in the vanilla extract and vanilla paste if using. Scoop into a freezable container and freeze for a minimum of 6 hours.

Strawberry Ice Cream

  • Mix together the pureed strawberries and sugar. Allow to stand for 5 minutes.
  • Into your ice cream base stir in the puree. Scoop into a freezable container and freeze for a minimum of 6 hours.

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. Scoop into a freezable container and freeze for a minimum of 6 hours.

Freezing and Storing your Ice Cream

  • In a disposable ice cream container or a plastic freezable container, freeze your ice-cream for a minimum of 6 hours before enjoying. Store in the freezer for up to 8 weeks.

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Violet
Violet
2 months ago

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?

CMF
2 months ago

Could this be made with an electric ice cream machine?

Mara
Mara
2 months ago

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.

Dawn MCCORDIC
Dawn MCCORDIC
2 months ago

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?

Shridevi
2 months ago

Yummy
This recipe looks great
😋

Daftar joker99
1 month ago

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 joker99
1 month ago

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

Polly
Polly
2 months ago

Is it possible to use double cream instead of heavy whipping cream?

Ayslee
Ayslee
2 months ago

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)

Nidhi
Nidhi
4 days ago

Hi,

I have a question. I followed the recipe exactly and was shaking for 6 mins, as it was still sounding liquidy. Even though the mixture was still liquid, it separated. Why is this?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford