It’s summer and it’s hot and during all this 2020 chaos- I think we can agree that we all deserve cold, refreshing ice cream. If you’ve been following me then you know I’ve been on quite an ice-cream binge, centered mainly around this german chocolate ice cream. Unfortunately now I’ve had more exams and applications to focus on, which means less time (and less patience) to wait for delicious creations. Thankfully with this recipe, that’s no longer a problem! I’ve heard of mason-jar ice cream before, but never tested it out. My other ice cream recipes were all about whipping heavy cream and folding in condensed milk at the end. I honestly didn’t know how a mason jar shake up would turn out.
The other week, however, I had half of bottle of heavy cream left in my fridge and I knew just what to do with it. After that first try, I’ve adapted the recipe a few times to create this personal jar of coconut ice cream heaven! It’s so simple (seriously only 2 steps) and less than half the time that my other ice creams take! I call that a winner.
Traditionally this ice cream method utilizes mason jars, but I was a bigger fan of using a larger seal-proof container. Personally I think mason jars have a smaller mouth and it’s harder to scoop out ice cream from it. Honestly though, you won’t find an easier method to make ice cream! The texture and taste was just as incredible as the whipped, more intricate method. All it takes is a few minutes of shaking the container to double the amount and thicken the mixture! If you’re a fan of coconut and ice cream, you have found your new addiction!
Mason Jar Coconut Ice Cream
- 1 cup heavy cream
- 1/4 tsp salt
- 2 tbsp coconut cream
- 1/2 tsp coconut extract
- 1/2 tsp vanilla extract
- 2 tbsp coconut flakes
- In a clean mason jar (or any seal proof container), add all ingredients in. Seal closed.
- Shake for 5 minutes! Place in freezer for 3 hours or until ice cream is firm enough to scoop out. That's it- enjoy!