An infinitely adaptable recipe to make ice cream for one (or two if you are feeling generous) in a 1 pint jar. The base is simple and easy and the flavor options are limitless.
Prep Time 10 minutesminutes
Chill Time 4 hourshours
Servings 1
Equipment
1 pint mason jar
hand mixer or immersion blender
Ingredients
2tablespoonsbrown sugarcan sub with granulated sugar
2tablespoonscream cheese or mascarponeyou can skip this, the ice cream will be slightly less creamy
2tablespoonssweetened condensed milk
1teaspoonpure vanilla extract
pinchfine sea salt
3/4cupheavy whipping creamor heavy cream
2-3 tablespoons other flavoringfruit puree, nut butter, etc. If using a nut butter, can omit cream cheese or sweetened condensed milk but not both. If using nutella skip the sugar so it's not overly sweet.
Add all the ingredients to a mason jar, except any add-ins, and beat together with a hand mixer. Alternatively add them all to a bowl and beat. It's easier if you mix the base first (without the heavy cream) so that the cream cheese fully dissolves, and then add the heavy cream and mix until thick.
Stop whipping when there are no more lumps and the mixture is smooth, thick and creamy. It'll take about 5 minutes or so.
Stir in mix-ins, if using.
Transfer to jar, seal and freeze until solid, at least 4 hours but preferably overnight.
Video
Notes
For a dairy free version, omit the cream cheese and use coconut cream in place of the heavy whipping cream and coconut condensed milk in place of the condensed milk.
Use freezer-safe jars and leave 1" room from the top of the ice cream for it to expand.