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You won’t believe how easy it is to make creamy, dreamy mason jar chocolate ice cream—no fancy ice cream maker required! My grandma taught me this clever no-churn method when I was just knee-high, and it’s been my go-to summer treat ever since. We’d laugh our heads off shaking those jars like maracas until our arms got tired, then peek inside to watch the magic happen as it transformed into rich chocolate perfection. Now I make it with my own kids on lazy afternoons when we need a sweet pick-me-up (and frankly, when I need to burn off some of their endless energy!). Perfect for small kitchens or meal planning prep, this two-ingredient wonder comes together faster than you can say “brain freeze”—just dump, shake, freeze, and swoon. Trust me, if an eight-year-old me could nail this recipe (while covered in cocoa powder, mind you), you absolutely can too!
- Why You'll Love This Mason Jar Chocolate Ice Cream
- Ingredients for Mason Jar Chocolate Ice Cream
- How to Make Mason Jar Chocolate Ice Cream
- Tips for Perfect Mason Jar Chocolate Ice Cream
- Variations for Your Mason Jar Ice Cream
- Frequently Asked Questions
- Nutritional Information
- Share Your Mason Jar Chocolate Ice Cream
Why You’ll Love This Mason Jar Chocolate Ice Cream
This isn’t just ice cream—it’s a tiny miracle in a jar! Here’s why you’re going to be obsessed:
- No fancy gadgets needed: I’m talking to you, apartment dwellers with zero space for an ice cream maker. All you need is one jar and some good old-fashioned elbow grease!
- Screaming kids = happy quiet time: Hand them a jar to shake while you sneak five minutes of peace. Bonus: they burn calories before consuming them. Parenting win!
- Instant summer magic: That first creamy bite transports me straight back to childhood summers chasing fireflies with stained chocolate mouths.
- Nearly zero cleanup: No bowls, no whisks—just lick the spoon when no one’s looking (we all do it). Wash one jar and you’re done!
- Custom creations galore: Stir in crushed peppermints, swirl in peanut butter, or add crushed Oreos for your inner kid’s dream dessert.
Ingredients for Mason Jar Chocolate Ice Cream
Grab these three simple ingredients—you might already have them in your kitchen right now! The beauty of this recipe is how ordinary pantry staples transform into something extraordinary. (Confession: I’ve been known to whip this up at midnight when a chocolate craving hits… not that I’m encouraging bad habits!) Just make sure your heavy cream is chilled—it whips up so much better when it’s cold. Here’s what you’ll need:
- 1 cup heavy cream – straight from the fridge, please! This is what gives our ice cream that luxurious, scoopable texture.
- 2 tbsp sweetened condensed milk – my grandma always called this “liquid gold.” It adds sweetness without graininess and keeps the ice cream soft.
- 2 tbsp cocoa powder – use the good stuff! Dutch-processed gives deeper flavor, but any unsweetened cocoa works in a pinch.
See? I told you it was simple! Now go check your fridge—I bet you’re just one ingredient away from chocolate heaven.
How to Make Mason Jar Chocolate Ice Cream
Alright, let’s dive into the fun part! Making this mason jar chocolate ice cream is so simple, you’ll laugh when you see the results. Just follow these easy steps—I promise it’s foolproof (and yes, I’ve tested it while distracted by kids, phone calls, and a burning garlic bread… we’ve all been there!). Trust me, in less time than it takes to binge one episode of your favorite show, you’ll be scooping dreamy homemade chocolate ice cream.
Step 1: Combine Ingredients
First things first—grab that mason jar! I like to use a pint-sized one so there’s plenty of room for shaking magic to happen. Pour in the cold heavy cream (cold is KEY here!), then add the sweetened condensed milk and cocoa powder. Screw the lid on tight—like, “trying to open a stubborn pickle jar” tight. You don’t want any sneaky leaks when we start shaking!
Step 2: Shake Vigorously
Now the fun begins—shake that jar like you’re trying to win a maraca competition! Set a timer for 5 minutes and go to town. You’ll feel the mixture thickening as tiny air bubbles work their magic. Pro tip: Wrap a kitchen towel around the jar just in case—we don’t want chocolate explosions on your favorite shirt! Little hands love helping with this part (just be prepared for some giggly exhaustion).
Step 3: Freeze and Serve
Once your arm gets a good workout, pop the jar in the freezer for at least 4 hours (overnight is even better). When it’s ready, your ice cream should be firm but scoopable—no rock-hard bricks here! Serve straight from the jar with rainbow sprinkles for the kids or a drizzle of warm peanut butter for the adults. My grandma always said the first bite tastes best eaten standing at the freezer door—who am I to argue with tradition?
Tips for Perfect Mason Jar Chocolate Ice Cream
Want pro-level results every time? Here are my hard-earned secrets from years of jar-shaking triumphs (and a few hilarious failures):
- Chill everything first: I keep my heavy cream in the coldest part of the fridge overnight—warm cream turns to soup instead of magic!
- Shake like you mean it: No lazy wrist flicks here! Pretend you’re a bartender mixing the world’s fanciest cocktail for 5 full minutes.
- Cocoa powder matters: Skip cheap baking cocoa and splurge on the good stuff—it dissolves better and gives that deep, rich chocolate flavor.
- Jar size wisdom: Pint jars work best—too small and you’ll spill, too big and the cream won’t whip properly.
- Freezer placement: Lay the jar on its side in the freezer so the ice cream freezes evenly without icy spots.
Follow these tips, and you’ll have ice cream so good, you’ll swear there’s a hidden ice cream shop in your freezer!
Variations for Your Mason Jar Ice Cream
Once you’ve mastered the basic mason jar chocolate ice cream (and eaten approximately three batches straight from the freezer), it’s time to get creative! Here are some of my favorite ways to shake things up—literally:
- Peanut Butter Cup Dream: Swirl in 1 tablespoon of smooth peanut butter before freezing—it makes ribbons of peanutty goodness that’ll make you swoon.
- Mint Chocolate Chip Magic: Add ¼ teaspoon peppermint extract with the cocoa powder, then fold in mini chocolate chips after shaking. Tastes just like your favorite ice cream shop!
- S’Mores Extravaganza: Crush two graham crackers and stir in with mini marshmallows—toast the top with a kitchen torch if you’re feeling fancy.
- Coconut Cream Dream: For a dairy-free version, use full-fat coconut milk instead of heavy cream—the tropical flavor pairs amazingly with the cocoa.
- Espresso Buzz: Mix in 1 teaspoon instant coffee granules for grown-up mocha vibes. Perfect for those “need chocolate NOW” work-from-home afternoons.
The possibilities are endless—just like my enthusiasm for eating ice cream straight from the jar with a soup spoon!
Frequently Asked Questions
After making this mason jar chocolate ice cream on repeat all summer, I’ve answered every question under the sun (usually while licking chocolate off my fingers)! Here are the most common ones you might have too:
Can I use a blender instead of shaking?
Nope—and trust me, I’ve tried! The shaking is what creates those perfect tiny air bubbles that make the texture so creamy. Blending just whips too aggressively and leaves you with a weird, foamy mess. Think of shaking like giving your ice cream a mini workout—it builds character (and deliciousness)!
How long does mason jar ice cream last in the freezer?
About a week, if it lasts that long! The sweetened condensed milk helps prevent it from turning into a rock-hard block. After that, it starts getting those unpleasant ice crystals. Pro tip: Write the date on the lid with a dry-erase marker so you know when to eat it by. Not that I’ve ever needed reminding…
Can I double the recipe?
Absolutely! Just use a quart-sized mason jar instead—you need that extra room for proper shaking. But warning: Your arms might stage a protest after shaking double the amount! Totally worth it though.
What if my ice cream is too soft after freezing?
First, check if you shook it enough—if not, you might not have incorporated enough air. Also, make sure your freezer is cold enough (mine has a “ice cream” setting I swear by). If all else fails, eat it like chocolate mousse and call it a happy accident!
Nutritional Information
Let’s keep it real—this is dessert, not health food (though I firmly believe chocolate has magical mood-boosting powers!). Nutritional values vary slightly depending on your ingredients, but here’s the scoop per serving: roughly 450 calories, 35g fat with 22g saturated, and 25g sugars—totally worth every delicious bite in my book! Remember, balance is key—maybe share with a friend… or not!
Share Your Mason Jar Chocolate Ice Cream
Oh, I’d love to see your mason jar masterpieces! Snap a pic of your chocolatey creation (especially if you gave it fun mix-ins) and tag me on Instagram @CarlasCooking—I feature my favorite reader recipes every Friday! Drop a comment below too—did your kids go nuts shaking the jar? Any brilliant flavor twists I should try? Your reviews make my day brighter than a jar full of sprinkles!
You won’t believe how easy it is to make creamy
Now I make it with my own kids on lazy afternoons when we need a sweet pick-me-up (and frankly, when I need to burn off some of their endless energy!). Perfect for small kitchens or meal planning prep, this two-ingredient wonder comes together faster than you can say “brain freeze”—just dump, shake, freeze, and swoon. Trust me, if an eight-year-old me could nail this recipe (while covered in cocoa powder, mind you), you absolutely can too!
This isn’t just ice cream—it’s a tiny miracle in a jar! Here’s why you’re going to be obsessed:
Just follow these easy steps—I promise it’s foolproof (and yes, I’ve tested it while distracted by kids, phone calls, and a burning garlic bread… we’ve all been there!). Trust me, in less time than it takes to binge one episode of your favorite show, you’ll be scooping dreamy homemade chocolate ice cream.
PrintMason Jar Chocolate Ice Cream
A simple no-churn chocolate ice cream made in a mason jar, perfect for kids and small kitchens.
- Prep Time: 5 min
- Cook Time: 0 min
- Total Time: 4 hours 5 min
- Yield: 1 serving 1x
- Category: Dessert
- Method: No-Churn
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup heavy cream
- 2 tbsp sweetened condensed milk
- 2 tbsp cocoa powder
Instructions
- Pour heavy cream into a mason jar.
- Add sweetened condensed milk and cocoa powder.
- Seal the jar tightly and shake vigorously for 5 minutes.
- Freeze for at least 4 hours.
- Serve and enjoy.
Notes
- Use a jar with a tight-fitting lid to prevent leaks.
- Shake well to ensure even mixing.
Nutrition
- Serving Size: 1 jar
- Calories: 450
- Sugar: 25
- Sodium: 50
- Fat: 35
- Saturated Fat: 22
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
- Cholesterol: 120