Bottom-of-the-Jar Ice Cream

Name: Bottom-of-the-Jar Ice Cream
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT4H15M0.000S
Yield: 1 to 2 servings (about 1 cup)
Ingredients: 2/3 cup heavy cream; 2 teaspoons granulated sugar; 1/2 teaspoon vanilla bean paste or pure vanilla extract; Pinch kosher salt; 1 to 2 tablespoons of sweet spread in the bottom of an 11- to 16-ounce jar (lemon curd, chocolate-hazelnut spread such as Nutella, cookie butter such as Biscoff, creamy peanut butter or dulce de leche all work well); Whipped cream and finely grated lemon zest for lemon curd ice cream; Whipped cream and chocolate sprinkles for chocolate-hazelnut ice cream; Crushed cookies for cookie butter ice cream; Chopped roasted salted peanuts for peanut butter ice cream; Caramel drizzle and toasted shredded coconut for dulce de leche ice cream

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Level: Easy

Total: 4 hr 15 min
Active: 15 min

Yield: 1 to 2 servings (about 1 cup)

Got a few tablespoons of a sweet spread languishing in the back of the fridge? You’re in luck! All you need to make delicious homemade ice cream is a few ingredients and a little arm power, no ice-cream machine or complicated mixing required. You can use any kind of spread you have hanging around, from dulce de leche to peanut butter to citrusy lemon curd and beyond. Taste a spoonful of this extra-creamy, dreamy ice cream and it’s hard to image that it was made entirely in a jar. We have some suggestions for serving the ice cream below, but you can also just add your favorite topping — maybe you’ve got one that needs using up as well!