Summer is taking a break here on this rainy Monday but I nevertheless wanted to share this mason jar nice cream recipe with you. I first heard (or better read) of mason jar ice cream over on Popsugar.com and was immediately hooked on the idea.
I used to be an ice cream lover as a kid. But as I got older my health consciousness also grew. Now, that I’m more aware of what I need to feel my best, I love to make healthier, glutenfree & dairy-free versions of regular recipes (like this banana flour Elderflower Bread). Bonus points if they don’t take much time to whip up. And that’s where this mason jar nice cream comes in.
The idea is easy. You take a little canned coconut milk (the full fat kind), some frozen berries, a little sweetener, vanilla extract, and shake everything in a mason jar until it doubles in size. Then you let it sit in the freezer for about 3 hours until frozen. Not even regular ice cream can be made this fast!
Mason jar Nice Cream will be your next Smoothie Bowl
The first time I tried the original Popsugar recipe, I was very sceptical whether or not the coconut milk would really double in size by mere shaking. Surprisingly it did! The recipe calls for shaking it for 3-5 minutes (what???!!!). Talk about a serious arm workout. So the next time I decided to use my NutriBullet instead (this guy is my little wonder machine!). Because yes, I’m all about sweating and movement as you know. But I’m also all about not making my life any harder than neccessary! Especially when it comes to food: quick and easy with a breathtaking result wins the game.
The second time I made this recipe, I also added half a (non-frozen) banana. Unfortunately, the nice cream lacked some serious creamy consistency. I don’t know if that’s due to the excess water from the fruits or if the canned coconut milk wasn’t rich enough. So, there is definitely room for improvement.
The real challenge is deciding on a flavor
Besides that, you can make the nice cream every flavor you want by adding, for example, peanut butter, cacao nibs, protein powder, matcha (or maca) powder, raw cacao, fruits, and so on. And the concept of using a mason jar instead of an ice maker is great for people like me who only have a small freezer. It also gives you the possiblity to make many different flavors at once (e.g. one jar for each of your family members).
As you are still deciding on a flavor, I’m over here eating the mason jar nice cream by the spoon full.
And you if you finally made up your mind, here is the recipe for the easy-peasy vegan, glutenfree, dairy-free, and of course healthy mason jar nice cream:
Mason Jar Nice Cream
- Mason Jar
- NutriBullet (or other blender)
- 1 cup canned coconut milk full fat
- 1/4 cup frozen raspberries
- 1 1/2 tbsp coconut sugar
- 1/2 tsp pure vanilla extract
- Add all the ingredients to a mason jar (if you want the extra arm workout) and shake it for 3-5 minutes until it has doubled in size. Or (if you already worked arms enough that day) add all the ingredients to a NutriBullet or other blender and mix until doubled in size.
- Fill into mason jar and let it freeze for up to 3 hours.
- Serve in a small bowl topped with optional fresh berries and some cacao nibs. Or eat it straight from the jar.