Total Time: 10 minutes, plus about 3 hours in the freezer
Servings: 3

All you really need to make ice cream is heavy cream, a Mason jar, and strong forearms. It’s a fun at-home project and so easy a child could be in charge.

  • 1 cup heavy cream

  • 1-2 tablespoons granulated sugar

  • 1/2 teaspoon vanilla extract

  • A pinch of salt

  • A 16 oz Mason jar

Optional Additions: crushed cookies, fresh or preserved fruit, flavored extracts, caramel sauce, chocolate sauce, fruit syrup

1. Pour the cream, sugar, vanilla, salt, and any additional items into the jar. Screw the lid on tightly.

2. Shake vigorously, until the cream thickens and almost doubles in size, which should take about 4-5 minutes.

3. Freeze for about 3 hours. Enjoy!

Some Flavor Inspiration:

Add Berries. If you want the flavor mixed-in, blend ½ cup of fresh berries and add it to the mixture before you freeze it. (You can also cheat: a tablespoon of jam will work.) If you prefer chunks, cut up the berries. Voilà.

Chocolate Peanut Butter. Add 1 teaspoon of peanut butter to the mixture and shake. If you want the chocolate blended in, squeeze in 1 teaspoon of syrup. But if you’re going for a marbled effect, swirl in the syrup at the end and give your mixture a quick stir with a spoon.

Chunky Chocolate and Nuts. The nuts are easy: Add 1 tablespoon of whatever kind of nuts you choose. (Pecans are buttery and yummy. Just saying.) Add chocolate pieces. A note: Mini-chips will work better than chunks. You’re only making a little bit, after all.

The possibilities are endless. For caramel ice cream, just chop candies into the mix. For banana, blend it first. Whatever you choose, it will be delicious. It’s ice cream, after all.

Recipe from The New York Times