Bottom-of-the-Jar Ice Cream
- Level: Easy
- Yield: 1 to 2 servings (about 1 cup)
- Total: 4 hr 15 min
- Active: 15 min
Ingredients
Ice Cream:
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)
Serving Suggestions:
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
Directions
- For the ice cream: Add the cream, sugar, vanilla and salt to the jar of your spread. Give the mixture a stir with a small rubber spatula or spoon (it’s okay if some streaks remain). Screw the lid of the jar on tightly and shake until the cream has thickened and is softly set, 1 to 3 minutes.
- Place the jar in the freezer until the cream is firm, frozen and set like ice cream, at least 4 hours and up to overnight. Top with the serving suggestions or with your favorite topping.
Cook’s Note
We tested this method with jams and jellies as well but felt the results weren’t ideal; the ice creams made with these weren’t as creamy and flavorful.