3-Ingredient Mason Jar Chocolate Ice Cream - Easy & Magical

Question 1

Can I use a blender instead of shaking?

Accepted Answer

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)!

Question 2

How long does mason jar ice cream last in the freezer?

Accepted Answer

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...

Question 3

Can I double the recipe?

Accepted Answer

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.

Question 4

What if my ice cream is too soft after freezing?

Accepted Answer

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!

Mason Jar Chocolate Ice Cream

Ingredients

Instructions

Notes

Nutrition