Mason Jar Chocolate Ice Cream
This easy Mason Jar Chocolate Ice Cream is rich, creamy, and blended together in just minutes with four simple ingredients.
Servings 2
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.
Nutrition Facts
Mason Jar Chocolate Ice Cream
Amount per Serving
Calories
317
% Daily Value*
Fat
33
g
51
%
Saturated Fat
21
g
131
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
*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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