Keto Mason Jar Ice Cream Recipe

Jump to recipeEasy keto ice cream in a mason jar comes in vanilla, chocolate & strawberry. Simply combine the ingredients, shake, and enjoy your keto mason jar ice cream!

By Maya Krampf

48 Comments

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The whole family will love making (and eating) this keto mason jar ice cream! If you don’t have an ice cream maker and don’t like the fuss of stirring no churn ice cream by hand, the solution is keto ice cream in a mason jar. It’s quick, it’s easy, and it doesn’t require any special equipment. I’ve got three flavors of mason jar keto ice cream for you to try.

Grab your mason jars and your Besti, we’re making keto ice cream! (If you do have an ice cream maker, be sure to also try my classic keto ice cream recipe as well.)

Can You Make Keto Ice Cream In A Mason Jar?

Yes, you can make keto mason jar ice cream! I know it’s probably hard to believe…but it actually works! Try it out to see for yourself.

How To Make Keto Mason Jar Ice Cream

You can make your very own keto ice cream in a jar with just 3 simple steps:

Combine keto mason jar ice cream ingredients. Add heavy cream, Besti monk fruit allulose blend, vanilla extract, and salt into a mason jar.

FYI: If making a strawberry or chocolate versions, you’ll need to add extra ingredients. Chocolate ice cream will just need cocoa powder added, and for strawberry flavored ice cream, you’ll cook the berries on the stovetop before adding them.

Shake. Seal the jar and shake for about 3 minutes. The mixture should be thick and double in volume.

Freeze. Freeze the mason jar keto ice cream recipe for about 4-6 hours, or until it reaches the consistency between soft and hard ice cream.

Keto Ice Cream In A Mason Jar FAQs

Can you use a different sweetener?

For best results and a soft consistency (no thanks to rock-hard ice cream!), there are two sweeteners I recommend:

Besti Monk Fruit Allulose Blend – This is the sweetener I used in this recipe. It’s convenient for adjusting sweetness because it’s a 1:1 sugar replacement.
Besti Allulose – Plain allulose works just as well, but you’ll need more – about 2 tablespoons per batch, instead of 1.5 tablespoons.

Crystallized vs Powdered Sweetener for Ice Cream:

Powdered Besti is recommended for the vanilla and chocolate flavors, because it dissolves better.
Regular Besti is fine for the strawberry flavor because you simmer it first, which helps it dissolve.
If you only have regular but want to make chocolate or vanilla, just simmer the sweetener like you would keto simple syrup.

You could try it with other keto sweeteners, but I don’t recommend it for two reasons:

Most keto sweeteners will be gritty. The two allulose-based sweeteners above dissolve very well, making for a smooth ice cream. If you use an erythritol-based sweetener (which includes most brands of monk fruit), the granules won’t dissolve well and will be gritty. You could try a powdered version if you really want to go that route.
Most keto sweeteners will make rock-hard mason jar ice cream. Erythritol-based sweeteners freeze much harder than allulose-based ones do. The sweeteners I recommend above will keep your ice cream nice and scoopable.

Can you use a different container?

Sure! Just make sure it can hold 2 cups (the ingredients will expand as you shake them), has a tight lid, and is freezer safe. Mason jars are just convenient for this.

How many carbs in keto mason jar ice cream?

The nutrition info varies slightly depending on the flavor you make, but a serving generally has less than 3 net carbs, at most! Here are the specifics for each flavor:

Nutrition info for keto vanilla ice cream in a mason jar:

232 calories
1.9g net carbs
43g fat
1.8g protein

Nutrition info for keto chocolate ice cream in a mason jar:

235 calories
2.7g net carbs
24g fat
2.1g protein

Nutrition info for keto strawberry ice cream in a mason jar:

238 calories
3.3g net carbs
24g fat
1.9g protein

Mason Jar Keto Ice Cream Storage Instructions

Can you make mason jar keto ice cream ahead?

Yes, of course! You need to make keto ice cream in a jar ahead, as it needs time in the freezer to set up.

How to store mason jar ice cream

Store the keto ice cream in a mason jar in the freezer for up to a month – it’s convenient stored right in jar.

It’s best fresh, but will last 2-3 months in the freezer. Thaw slightly before eating.

What To Put on Mason Jar Ice Cream

You really don’t need any toppings, but if you like them, here are a few ideas

Keto Caramel Sauce – So decadent! I put it on all kinds of keto desserts.
Sugar-free Chocolate Chips – You can put them on top or mix them in before freezing.
Sugar-Free Raspberry Sauce – Find the recipe in my Easy Keto Cookbook!
Brownies – Instead of topping this ice cream, serve it over keto blondies or keto brownies for the ultimate dessert.

More Keto Mason Jar Recipes

If you like this mason jar ice cream keto recipe, than you might like some of my other keto recipes in mason jars:

Greek Mason Jar Salad – This healthy meal prep makes for a great fresh lunch that can be taken on-the-go!
Keto Mason Jar Strawberry Shortcake – This easy dessert (or breakfast!!!) takes just 5 minutes to make.
Keto Vanilla Mug Cake – Mug cakes are for those times that you need cake and you need it NOW! Top this classic vanilla with your favorite frosting!
Keto Chocolate Mug Cake – You’re just a few minutes away from squashing that chocolate craving!

Tools To Make Mason Jar Ice Cream

Tap the links below to see the items used to make this recipe.

Mason Jars – Obviously a must for this keto ice cream in a jar recipe!
Besti Monk Fruit Sweetener – The key to soft, scoopable ice cream.

Keto Mason Jar Ice Cream Recipe

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48 Comments

Karen
1 July 21, 2020Reply

Maya – I made this last night before bed, and just tasted it. OMG, had to come and give you another 5-star review! To me, this tastes like the Breyers Natural ice cream I’ve been buying, but sugar-free, and so delish! I am also glad that you turned me on to the Monk Fruit/Allulose Blend. It is the only sweetener I’ve found that doesn’t cause digestive problems, so thank you for that! I have been putting it in my food processor to get the powdered version for some of your recipes. What a God-send! Can’t wait to surprise my hubby with this homemade ice cream tonight! Quick question: since I didn’t have any wide-mouth jars, I used a regular mason jar, and wondering if you had any suggestions on how to get the ice cream out of the jar. Thanks so much.
- Karen
  0 July 21, 2020Reply
  
  I meant to say, that the Besti Monk Fruit/Allulose blend is the only sweetener I’ve found that DOES NOT cause digestive problems. We love it.
Toni
0 February 28, 2023Reply

I made the chocolate today and it was the most delicious fantastic better than anything I bought at the store ice cream I’ve ever had in my life I will never buy ice cream at the store again even the sugar-free ones didn’t touch the flavor of the one I made today my favorite is chocolate I use a Dutch chocolate powder and it was magnificent so thank you for the rest of you the ideal sweetener was wonderful I love your recipe. I give it five stars*****.
Suze
0 July 25, 2022Reply

Soooo, I have made the chocolate version several times before and loved it! Really appreciate this method! I do not have room for another single appliance lol, in fact getting rid of some – so no ice cream maker here. In addition to that, I got froggy yesterday. Saw recipes for keto eggnog ice cream, and wanting it, took this vanilla recipe and added 1/2 tsp cinnamon and 1/2 tsp nutmeg. I didn’t have any rum or rum extract to add, but it was delicious anyway! (In case anyone wants the rum/extract – The recipes I looked at varied on the rum/extract from 1-2 oz rum and 1/8-1/4 tsp extract. Some used one or the other and some used both! YMMV)
Diane
0 July 17, 2022Reply

Can you use liquid Allulose in this recipe? If so, would the amount be the same?
- Wholesome Yum D
  0 July 18, 2022Reply
  
  Hi Diane, I don’t recommend using liquid sweetener in this recipe.
Barbara
0 February 2, 2022Reply

Tastes like the homemade ice cream my mother used to make. It almost tastes like I am cheating on my eating plan but I’m not!
Pentimento
0 August 3, 2021Reply

So good! I added Choc Zero Chocolate Chips to the vanilla. So fast and easy to make.
Billie
0 July 30, 2021Reply

Can you use liquid truvia
- Wholesome Yum M
  0 July 31, 2021Reply
  
  Hi Billie, This may work, but I have not personally tested this. Note that if you use a different sweetener and then freeze this ice cream before eating, it will get very hard. Using Besti Monk Fruit Allulose Blend sweetener prevents the ice cream from freezing too hard and leaving it in a scoopable state. I hope this helps!
- Shannon Thompson
  0 May 17, 2022Reply
  
  I have added mint flavor and dark chocolate chips to the chocolate recipe and substituted banana flavor an added crused walnuts and dark choc. chips to the vanilla. So yummy!
S
0 July 17, 2021Reply

Can you use full-fat coconut milk, Maya, for dairy free?
- Wholesome Yum M
  0 July 17, 2021Reply
  
  Hi S, You can use coconut milk in this recipe, but it won’t thicken and double as heavy cream does during the shaking step. If wanting to make a lighter consistency diary free recipe, you can try this No Churn Vanilla Ice Cream (using coconut milk in place of heavy cream), this recipe for Almond Milk Ice Cream, or this recipe for Chocolate Protein Ice Cream (subbing the heavy cream with coconut milk). I hope this helps!
Trista
0 July 15, 2021Reply

Hello Maya!
wondering if I can use plastic freezer containers that I use for putting up garden veggies for this recipe? I just don’t have enough large mouth with lids to use. I have made this once before and it came out sooooooo yummy!
- Wholesome Yum M
  0 July 15, 2021Reply
  
  Hi Trista, As long as the container is large enough (with a tight-fitting lid) to be able to properly shake the ingredients inside, then you should be good.
Karin Egan
0 July 1, 2021Reply

Can I use liquid allulose?
- Wholesome Yum M
  0 July 1, 2021Reply
  
  Hi Karin, I have not tested this recipe using liquid allulose. Please let us know how it turns out if you decide to try it.
Ly
0 January 31, 2021Reply

I need a bit of help navigating this site. I can’t seem to find where to tap to watch the video to make mason jar ice cream.
- Wholesome Yum M
  0 January 31, 2021Reply
  
  Hi Ly, The video is located in the recipe card. Feel free to use the ‘Jump to Recipe’ button at the top of the page to get to the right location.
Bernadette
0 November 2, 2020Reply

Could I use monk sugar or swerve ?
- Maya | Wholesome Yum
  0 November 2, 2020Reply
  
  Hi Bernadette, Yes, this recipe already uses monk fruit sweetener – you need this one for the right texture. I don’t recommend using Swerve or other brands of monk fruit, which use a different filler and both will result in very hard ice cream.
Skylar Kell
0 September 14, 2020Reply

Hey Maya!
I made the vanilla version and added some cake batter extract, I think I added too much because the flavor is off. How much extract would you use?
- Wholesome Yum M
  0 September 14, 2020Reply
  
  Hi Skylar, Extracts can vary in flavor and intensity. I would start with a very small amount of extract, like 1/8 teaspoon or less and then adjust to taste.
CHRISTINE GIBBS
0 July 27, 2020Reply

How can I make sure monk fruit sweetener fully dissolves?
- Wholesome Yum M
  0 July 27, 2020Reply
  
  Hi Christine, The powdered Monk Fruit Allulose Blend dissolves really well in the ice cream base. If you are using the granular version, then I suggest heating the cream and sweetener together until the sweetener fully dissolves. It will need to be cold before shaking in a mason jar, so chill for several hours.
Amy Ohanjanyan
0 July 23, 2020Reply

Can I blend in magic bullet instead of shaking for 3 minutes?
- Wholesome Yum M
  0 July 23, 2020Reply
  
  Hi Amy, I have not tested this, but I think it should give you close to the same result.
Pye
0 July 21, 2020Reply

I’ve made this twice. This time I poured the cream into a wide mouth freezer-friendly glass bowl with a lid. I had quite a time scooping out my first batch (not that licking the mess off my fingers was painful!). Thank you!
Lori M.
0 July 11, 2020Reply

I always start and end any keto recipe search with your website. The linked 16 oz mason jars are the types with “shoulders”; the kind without (made for freezer use) allow the ice cream to slide out after running warm water over the jar. Allulose helps so much with the texture that I will never go back to erythritol for this. The extra alcohol, when I use extract (maple, almond, banana) in addition to vanilla, helps too. I have no portion control and need to reduce the calories (892) as I eat the entire jar. Though full fat is the keto mantra, I just made/ate a decent batch using light cream (cheaper, 2/3 the calories) with the Vital Protein (collagen peptides, unflavored) you recommend. That’s, depending on brand, 240-320 calories fewer on the cream while adding 35-70 calories (1-2 scoops) of protein. Can you develop protein or other no-so-caloric yet-still keto ice creams? Thank you for your rigorous and wonderful recipe development!
- Wholesome Yum M
  0 July 12, 2020Reply
  
  Hi Lori, I’m glad you enjoyed it! I’ll see what I can do.
Yoli
0 July 7, 2020Reply

Oh no, I think I over shook it, it looked grainy. Darn
- Wholesome Yum M
  0 July 8, 2020Reply
  
  Hi Yoli, What kind of sweetener did you use?
  - Yoli
    0 July 8, 2020Reply
    
    Hi Maya, I used your Monk fruit Allulose sweetener.
    - Wholesome Yum M
      0 July 10, 2020Reply
      
      Hi Yoli, I have updated the recipe. If you use crystallized sweetener, you may want to simmer the sweetener with the cream to fully dissolve it. Powdered allulose is now recommended for the best texture and consistency.
      - Yoli
        0 July 10, 2020
        
        Thank you Maya, I will powder next time. I think I shook it too much and it started to become cheese lol
        
        Yoli
Stephanie G Smith-Latham
0 July 3, 2020Reply

I have an ice cream maker. Any reason I can’t put it in that to mix/freeze? I sure love your recipes! Thanks.
- Wholesome Yum M
  0 July 6, 2020Reply
  
  Hi Stephanie, Feel free to use your ice cream maker!
Eric
0 July 3, 2020Reply

For hot weather a lighter recipe for sherbet would taste great.
- Wholesome Yum M
  0 July 6, 2020Reply
  
  Hi Eric! Great suggestion! I’ll have to try to come up with one.
- Glenda
  0 July 15, 2021Reply
  
  I had trouble finding nutritional values for the strawberry and chocolate versions. Help!
  - Wholesome Yum M
    0 July 15, 2021Reply
    
    Hi Glenda, The nutrition facts listed are for the vanilla version. Feel free to enter the recipe into an online recipe calculator to get accurate nutrition for the recipe variations.
Julie
0 June 27, 2020Reply

Hi Maya! Thank you so much for your amazing recipes and insights! A quick question about this keto mason jar ice cream recipe: could you use full-fat coconut milk instead of heavy cream? I’m trying to cut down or even remove dairy from my diet, and am wondering if this would work… I love the flavour of coconut, so that wouldn’t an issue for me.

By the way, I signed up to be alerted when Besti becomes available in Canada. I’m looking forward to trying the Besti Monk-fruit & Allulose blend!
- Wholesome Yum M
  0 June 29, 2020Reply
  
  Hi Julie, Yes, full-fat coconut milk will work nicely in this recipe!
Alison
0 June 26, 2020Reply

This ice cream is so delicious, and I love the mason jar technique!
Jamie
0 June 26, 2020Reply

This was so delicious and perfect for the hot weather! I love how easy it is to make!
Shadi Hasanzadenemati
0 June 26, 2020Reply

I made your recipe for a gathering the other day and everyone kept asking for the recipe. It was totally a hit!
Andrea Metlika
0 June 26, 2020Reply

This is so easy and a great recipe for the kids to help with.
Heidy M
0 June 26, 2020Reply

These keto ice cream in mason jars were out of this world yummy. I will be saving this for the future. Yum’d