Craving creamy, homemade ice cream without the sugar crash? This incredibly simple Low-Carb Mason Jar Ice Cream is your answer! With just a few ingredients and some vigorous shaking, you’re minutes away from prepping a delicious, keto-friendly frozen treat. No ice cream maker needed – just a jar, some muscle, and a little patience while it freezes!
Yields: 1 serving Prep Time: 5-10 minutes Freeze Time: 3+ hours Total Time: Approximately 3 hours 10 minutes
Ingredients:
1 cup (240ml) Heavy Whipping Cream, cold
1 1/2 Tbsp Powdered Low-Carb Sweetener (e.g., erythritol, xylitol*, allulose, or a blend). See Note 1. Adjust to taste.
1/2 tsp Pure Vanilla Extract
Pinch of Salt (about 1/16 tsp)
Note 1: Using a powdered sweetener is highly recommended for the smoothest texture, as granular sweeteners can sometimes remain gritty in cold mixtures. If you only have granular, see the quick guide below to powder it yourself. Allulose tends to create the smoothest, least icy texture if available.
*Xylitol Caution: Xylitol is highly toxic to dogs. Please avoid using it if pets might have access to the ice cream or any spills.
Equipment:
- 1 (16-ounce / approx. 470ml) Mason Jar with a secure, leak-proof lid
(Optional) How to Make Powdered Low-Carb Sweetener:
- Ingredient: Your choice of granular low-carb sweetener (like erythritol).
- Tool: A clean, completely dry blender or coffee/spice grinder.
- Method: Add the granular sweetener to the blender/grinder. Process on high speed until it becomes a fine, fluffy powder. Let the powder settle for a minute before opening the lid to avoid a cloud of sweetener dust. Use immediately or store extra in an airtight container.
Instructions:
- Combine: Pour the cold heavy cream, powdered low-carb sweetener, vanilla extract, and pinch of salt directly into the mason jar.
- Seal: Screw the lid on tightly. Ensure it’s secure to prevent leaks.
- Shake: Shake the jar vigorously for 4 to 5 minutes. You’ll feel and see the mixture thicken significantly. It should almost double in volume and reach the consistency of thick sour cream or softly whipped cream, easily coating the back of a spoon. (Tip: Make it fun – put on some music and shake to the beat, or take turns with someone!)
- Freeze: Place the sealed jar upright in the freezer. Freeze for at least 3 hours, or until the ice cream is firm and scoopable. For a harder ice cream, freeze longer.
- Enjoy: Scoop your homemade low-carb ice cream straight from the jar! Serve plain or add your favorite keto-friendly toppings like nuts, seeds, berries, sugar-free chocolate chips, or a drizzle of low-carb syrup.
Accurate Nutritional Information (Approximate, per entire recipe):
- Calories: 815 kcal
- Total Fat: 86 g
- Saturated Fat: 54 g
- Total Carbohydrates: 25 g
- Fiber: 0 g
- Sugar Alcohols (Calculated using Erythritol): 18 g
- Net Carbohydrates: 7 g (Total Carbs – Fiber – Sugar Alcohols)
- Protein: 5 g
- Sodium: 115 mg
(Disclaimer: Nutritional information is an estimate based on standard USDA data for heavy whipping cream, erythritol, and vanilla extract. Actual values may vary slightly depending on specific brands, ingredient variations, and precise measurements used.)
