Is there no ice cream maker? Is there no electric mixer? It’s no problem. Allow me to demonstrate how to make homemade ice cream in a jar with only a jar and your own muscles and only two ingredients!
What is the difference between homemade ice cream and ice cream in a jar?
Heavy whipping cream, sweetened condensed milk, and a jar are the first three ingredients. Get your hands dirty and vigorously shake them until the mixture thickens. Shaking introduces air to the mixture, thickening the cream. In a matter of minutes, you’ll have Homemade Ice Cream in a Jar. It’s really that simple.
To Make Ice Cream In A Jar, You’ll Need
Take a pen and paper and jot down the following:
- Heavy Whipping Cream in a Glass Jar with a Lid (minimum 36 percent fat content)
- Freezer-Ready Ice Cream Container with Sweetened Condensed Milk
Is that all you require?? Yes, and it also makes delicious ice cream.
How to Make Ice Cream in a Jar at Home
Here’s how easy it is (don’t forget to scroll down for the complete recipe with measurements):
- Refrigerate for 30 minutes a 12 oz glass jar with a tight, sealable cover. (A plastic container is not recommended because it will be tough and dirty to deal with.)
- Pour the heavy whipping cream and condensed milk into the jar. Stir thoroughly until everything is properly incorporated.
- Close the container tightly and shake vigorously until the mixture has thickened. This could take anywhere between 6 and 10 minutes. This timing is entirely dependent on how hard you’re shaking, so it could take longer or shorter. When the mix is whipped and thick, it doesn’t sound as loose.
- You now have a thick and creamy ice cream base that you can use to make any flavor of ice cream. See how to create Vanilla, Strawberry, and Chocolate Ice Cream in the recipe below.
Gemma’s Ice Cream In A Jar Expert Advice
- Is there a cream substitute? There isn’t one, unfortunately! It must be cream rather than milk. It must also have a minimum of 36 percent fat.
- Condensed milk can be made at home! Sugar and milk are the only ingredients. My Condensed Milk recipe can be found here.
- Pay attention to your ice cream: You can tell the mix is ticketing when it becomes less and less liquid. When it’s ready, that’s when you’ll know.
- Is it possible to shake it too much? Yes, and it has the potential to split, so take a look to make sure you haven’t over-shaken it.
- Keep the glass jar out of the freezer! You can use plastic Tupperware or these disposable Ice-Cream Containers.
- Do you want to experiment with other flavors? Follow the same steps that I did for my No-Machine Ice-Cream and you’ll be able to make any flavor you choose.
What is the best way to keep ice cream? How long is it going to last?
Freeze your ice cream for at least 6 hours in an ice cream container, disposable Ice-Cream Containers, or a freezable container. Store for up to 8 weeks in the freezer.