Easy Mason Jar Ice Cream (3 Flavors)
A simple, no-churn method to make rich, scoopable ice cream using a mason jar. This keto-friendly recipe features strawberry, vanilla, and chocolate variations with only 15 minutes of active prep.
Ingredients
Strawberry Sauce
- 1/2 cup strawberries finely diced, 1/4-inch pieces
- 3 tbsp water
- 1/4 cup Besti Powdered Monk Fruit Allulose Blend
Base Ingredients
- 1 cup heavy cream cold (or half and half for lighter option)
- 1 pinch sea salt optional
Flavor Variations
- 1 tsp vanilla extract for Vanilla flavor (use 1/2 tsp for Strawberry or Chocolate)
- 2-3 tbsp Besti Powdered Monk Fruit Allulose Blend 2 tbsp for Vanilla, 3 tbsp for Chocolate
- 1 tbsp Dutch processed cocoa powder for Chocolate flavor only
Instructions
- For Strawberry Sauce: Place diced strawberries, water, and 1/4 cup sweetener in a saucepan over medium heat. Simmer 3–5 minutes, mashing berries until thick. Cool completely.
- Combine: Pour cold heavy cream into a 16-ounce mason jar. Add your preferred sweeteners and flavorings (vanilla, cocoa, or cooled strawberry sauce) and a pinch of salt.
- Shake: Seal the lid tightly. Shake vigorously for 3–5 minutes until the mixture doubles in volume and reaches a soft whipped cream consistency. Stop immediately to avoid making butter.
- Freeze: Freeze for 4–6 hours. If making strawberry, flip the jar upside down every hour to keep fruit from sinking.
- Serve: Remove from freezer 10 minutes before eating to soften. Run your scoop under hot water for the perfect serve.
Notes
Always use a 16-ounce jar to allow room for expansion. If adding mix-ins like nuts or chocolate chips, fold them in gently AFTER shaking but before freezing.