This easy Mason Jar Chocolate Ice Cream is rich, creamy, and blended together in just minutes with four simple ingredients. Shake, freeze, and enjoy silky homemade ice cream that’s quick and easy, without any special equipment needed!
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- ❤️ Why You'll Love This Mason Jar Chocolate Ice Cream Recipe
- 🛒 Ingredients for Mason Jar Ice Cream
- 🔪 How to Make Sugar-Free Mason Jar Ice Cream
- 💡 Tips for Making Mason Jar Ice Cream
- ☑️ Storage Instructions
- 🔄 Substitutions and Additions
- Why Isn’t My Ice Cream Thickening After Shaking?
- Can I Use a Different Sweetener Instead of Allulose?
- How Do I Make It Extra Chocolatey?
- Why Does My Ice Cream Have Icy Bits?
- Can I Double the Recipe in One Jar?
- How Do I Make It Softer Straight from the Freezer?
- 🍽️ More Chocolate Desserts
❤️ Why You'll Love This Mason Jar Chocolate Ice Cream Recipe
- Rich chocolate flavor
- Creamy silky texture
- Quick and easy to prepare in just 5 minutes
- Uses only 4 ingredients
- Sugar-free and low carb
Sometimes ice cream cravings hit, and the last thing you want is a bulky machine or a long ingredient list. That’s where Mason Jar Chocolate Ice Cream comes in. It’s silky, chocolatey, and unbelievably quick to mix together before freezing.
The best part is how simple it is. Just shake everything in a jar, pop it in the freezer for a few hours, and you’ve got homemade chocolate ice cream that tastes like a little magic. Whether it’s a late-night treat or a weekend project with the kids, this no-churn recipe is pure fun.
If you love frozen treats, try this Mango Sorbet, Strawberry Watermelon Granita or these Mango Blueberry Popsicles.
🛒 Ingredients for Mason Jar Ice Cream
- Heavy cream
- Allulose
- Cocoa powder
- Vanilla extract
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
🔪 How to Make Sugar-Free Mason Jar Ice Cream
Pour the heavy cream into a mason jar.
Pour in the vanilla extract.
Add in the allulose. Make sure you are using powdered allulose, so the ice cream will have a smooth texture, without being grainy.
Pour in the cocoa powder.
Place the lid on and shake vigorously for 5 minutes. It’s important that you shake it for the full 5 minutes, otherwise it won’t get the volume needed.
An alternative is to blend using an immersion blender. If you do this, be very careful not to over mix it to the point where you’ve made butter. That will ruin the batch.
This is how it should look after shaking. It should have increased in volume and have the texture of whipped cream.
Place in the freezer for 3 hours or until it reaches your desired consistency.
💡 Tips for Making Mason Jar Ice Cream
- Use powdered allulose for a smooth texture that doesn’t crystallize.
- Shake the mason jar for the full 5 minutes to build volume.
- Chill the mason jar before starting to keep the mixture colder.
- Place the jar flat in the freezer for even freezing.
- For a firmer set, freeze at least 4 hours instead of 3.
☑️ Storage Instructions
Store the ice cream sealed in the mason jar up to 2 weeks for best flavor and texture.
🔄 Substitutions and Additions
- Chocolate chips: Add a tablespoon of sugar-free chocolate chips before freezing for texture.
- Peanut butter: Mix in a swirl of peanut butter for a sweet and salty twist.
- Espresso: Sprinkle in a little espresso powder for mocha flavor.
- Nuts: Stir in a few chopped pecans before freezing for crunch.
- Caramel: Add a drizzle of sugar-free caramel once frozen for topping.
Why Isn’t My Ice Cream Thickening After Shaking?
You may not have shaken it long enough. Be sure to go the full 5 minutes.
Can I Use a Different Sweetener Instead of Allulose?
Yes, but some like erythritol can crystallize and make the ice cream gritty.
How Do I Make It Extra Chocolatey?
Add an extra teaspoon of cocoa powder or stir in sugar-free chocolate chips.
Why Does My Ice Cream Have Icy Bits?
It usually means the sweetener wasn’t fully dissolved. Use powdered allulose for the best results.
Can I Double the Recipe in One Jar?
No, the mixture needs room to expand when shaken. Use two jars if doubling.
How Do I Make It Softer Straight from the Freezer?
Let the jar sit at room temperature for 5 minutes before scooping.
🍽️ More Chocolate Desserts
- Easy Chocolate Mousse
- Chocolate Covered Frozen Bananas
- Peanut Butter Chocolate Bars
- Chocolate Pots de Crème
Easy & Delicious Low Carb Recipes eBook
Mason Jar Chocolate Ice Cream
Ingredients
- 1 cup heavy cream
- 3 tablespoons allulose, powdered
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Pour the heavy cream into a mason jar.
- Pour in the vanilla extract. Add in the allulose and cocoa powder. Make sure you are using powdered allulose, so the ice cream will have a smooth texture, without being grainy.
- Place the lid on and shake vigorously for 5 minutes. It’s important that you shake it for the full 5 minutes, otherwise it won’t get the volume needed. An alternative is to blend using an immersion blender. If you do this, be very careful not to over mix it to the point where you’ve made butter. That will ruin the batch.
- Place in the freezer for 3 hours or until it reaches your desired consistency.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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