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.
Making the strawberry flavor? Allow an extra 20 to 30 minutes up front for the sauce to cool completely to room temperature before it meets the cream.