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Mason Jar Ice Cream Condensed Milk
Mason Jar Ice Cream Condensed Milk. Until the mix holds shape. Add 2 tablespoons of unsweetened freeze dried strawberries to the mixture.

The mixture should coat the back of the spoon and drip off slightly. This timing all depends on how hard you are shaking so it might take more or less time. You can double bag to avoid spills.
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The mixture should coat the back of the spoon and drip off slightly. Freeze for 3 hours, or up to 24 hours, once the cream has doubled in size. Seal the jar tightly and shake really well until you can feel the mix has thickened.
Stir Really Well Until Combined.
Dip a spoon in and the liquid should be thick enough to coat the back of a spoon, but not thick or buttery. Shake the mason jar until the cream. Scrape down the sides of the bowl with a spatula.
No Ice Cream Machine Needed.
Reduce the mixer speed to low and add condensed milk. Until the mix holds shape. The spruce / cara cormack if you're adding a swirl, remove the jar halfway through freezing (or whenever it's frozen enough to support a chopstick or wooden spoon handle.
Remove The Lid A Dip A Spoon In And Pull It Out.
If you want to do so, place your sandwich bag inside a second sandwich bag and zip shut. Remove from heat and allow to cool to room temperature. Combine diced strawberries, water, and besti sweetener in a small pot on the stove.
Screw On The Lid And Shake Hard For 5 Minutes.
Push the air out of the bag and zip shut. Into the jar add the heavy whipping cream and condensed milk. This mason jar ice cream recipe is the easiest homemade ice cream ever!
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