Dairy Month: Mason Jar Ice Cream
This no-churn ice cream doubles as an easy and refreshing summer treat and a great DIY project for kids. This recipe is for a classic vanilla flavor, but feel free to experiment and add in some of your favorite ice cream flavors!
June is dairy month, so we’re highlighting dairy recipes all month! Visit massdairy.com for more information on Massachusetts dairy farms.
- ½ cup heavy cream
- 2 tsp granulated sugar
- ¼ tsp vanilla extract
- Pinch of salt
- Combine all ingredients together in a pint mason jar (wide-mouthed jars are easiest for this recipe, but any kind will do), and then seal the lid of the jar tightly.
- Set a timer for three minutes and shake vigorously until the timer reaches zero.
- Place the jar in the freezer. Ice cream will be a soft-serve-like consistency after about three hours, or leave it to freeze for longer if you prefer harder.
- If you have trouble removing the lid after taking the jar out of the freezer, try gently running cool water on the lid for about 30 seconds.