Michael Symon has this great show on Food Network called Symon’s Dinners Cooking Out that’s filmed in his backyard and he shows how easy it can be to cook on a grill. I love watching this show because he’s just so down to earth and along with his wife they cook up some awesome food, like this awesome Mason Jar Ice Cream.
I actually didn’t make my strawberry puree on the grill when I made this recipe because I was raining out so you can just as easily make it on the stove top.
This recipe for Mason Jar Ice Cream came from Season 3 Episode 4 called Classic Cleveland “City Chicken”, which the “City Chicken” also looks really good and I want to make that at some point this summer too.
I love how you can put just a few simple ingredients in a mason jar, shake it up, put it in the freezer and magically have this amazing ice cream! You really should try this recipe, it does take some planning ahead to chill the mason jar and make sure you allow plenty of time to completely chill the strawberry puree too.
This first time I tried to make this recipe I wasn’t paying attention to the fact that the strawberry puree needs to be chilled, that didn’t turn out too pretty so that batch was tossed and I tried again. I’m so happy I got it right the second time because this is the freshest, most amazing ice cream I’ve ever had!
The fresh strawberry flavor really shines because there’s not a bunch of extra ingredients covering it up. And this is a fun recipe to make with kids, they would get such a kick out creating their own ice cream with hardly any effort, just a little shaking and some patience.
Okay, maybe have one already made waiting in the freezer so they don’t have to wait so long for their homemade treat.
What is Mason Jar Ice Cream?
Mason Jar Ice Cream is a simple and fun method of making homemade ice cream without the need for an ice cream maker. It involves mixing a few basic ingredients—usually heavy cream, sugar, and vanilla extract—directly in a mason jar.
Once the ingredients are combined, the jar is sealed tightly and shaken vigorously for several minutes until the mixture thickens. After shaking, the jar is placed in the freezer for a few hours until the ice cream sets.
This method allows for easy portion control and customization, making it a popular DIY dessert option.
Ingredients
Strawberry Puree
- Fresh strawberries
- Honey
- Lemon
Ice Cream
- Heavy cream
- Honey
- Sugar
- Kosher salt
How to make Mason Jar Ice Cream
For the strawberry puree: Set up a grill for even medium heat. If using a charcoal grill, build the coals evenly along the bottom or cook on the stove top.
Place a small saucepot on the grill or on the stove top.
Add the strawberries, honey and lemon juice and bring to a simmer. Cook until the strawberries release their juices and begin to soften, 3 to 5 minutes.
Puree in a blender until smooth and chill until completely cool, about an hour.
For the ice cream: To a 32-ounce freezer-safe mason jar with straight or tapered sides, add the cream, honey, sugar and salt.
Pour in the chilled strawberry puree.
Top with the lid and vigorously shake into a loose, drippy whipped cream, 3 to 5 minutes. (This will take less time if you use a mason jar that was in the freezer for 10 to 15 minutes beforehand.)
Make sure the lid is only loosely on, then freeze for 3 hours for soft serve, longer for scoopable ice cream. Serve and enjoy!
TOOLS FOR THIS RECIPE
(Amazon affiliate links)- These are the tools I use when making this recipe!
- KitchenAid 3-Speed Hand Blender – Blend, crush, chop, whisk, and puree smoothies, sauces, baby food, soup and more. Create endless culinary creations, quickly and conveniently.
- GreenPan Sauce pan– GreenPan’s healthy non-stick coating make cooking a breeze and cleanup is even easier.
- Silicone Mixing Spoon–The perfect spoons to keep your nonstick pans scratch free.
- Ball Regular Mouth 32-Ounces Mason Jar with Lids and Bands – Ideal for sliced fruits and vegetables, pickles, tomato-based juices, and sauces. These jars are BPA-free. Dishwasher safe and reusable.
Mason Jar Ice Cream
Ingredients
Strawberry Puree
- 1 cup quartered fresh strawberries
- 2 tablespoon honey
- Juice of 1 lemon
Ice Cream
- 1 cup heavy cream
- 1 tablespoon honey
- 1 tablespoon sugar
- Pinch kosher salt
Instructions
- For the strawberry puree: Set up a grill for even medium heat. If using a charcoal grill, build the coals evenly along the bottom or cook on the stove top.
- Place a small saucepot on the grill or on the stove top.
- Add the strawberries, honey and lemon juice and bring to a simmer. Cook until the strawberries release their juices and begin to soften, 3 to 5 minutes.
- Puree in a blender until smooth and chill until completely cool, about an hour.
- For the ice cream: To a 32-ounce freezer-safe mason jar with straight or tapered sides, add the cream, honey, sugar and salt.
- Pour in the chilled strawberry puree.
- Top with the lid and vigorously shake into a loose, drippy whipped cream, 3 to 5 minutes. (This will take less time if you use a mason jar that was in the freezer for 10 to 15 minutes beforehand.)
- Make sure the lid is only loosely on, then freeze for 3 hours for soft serve, longer for scoopable ice cream.
- Serve and enjoy!
