Description
This Cranberry Ice Cream recipe offers a creamy, tart, and refreshing holiday dessert. It’s a modern twist on traditional sweets, perfect for Thanksgiving or any festive occasion. The vibrant flavor comes from fresh cranberries, balanced with sweet cream and a hint of orange.
Ingredients
Scale
- 2 cups fresh or frozen cranberries
- 1/2 cup orange juice
- 3/4 cup granulated sugar, divided
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional Garnish: Extra cranberry sauce swirl, White chocolate shavings, Candied orange peel
Instructions
- Make the cranberry puree: In a saucepan, combine cranberries, 1/2 cup sugar, and orange juice. Simmer for 10-12 minutes until berries burst and mixture thickens.
- Blend and strain: Cool slightly, then blend until smooth. Strain through a fine mesh sieve for a silky texture.
- Mix the base: In a bowl, whisk together heavy cream, milk, remaining 1/4 cup sugar, vanilla extract, and salt.
- Combine and chill: Stir in cooled cranberry puree. Refrigerate 2-3 hours or overnight.
- Churn: Pour into an ice cream maker and churn for 20-25 minutes until soft-serve consistency.
- Freeze: Transfer to an airtight container and freeze for at least 4 hours before serving.
- No-churn option: Freeze mixture in a dish, stirring every 30 minutes for 3-4 hours until creamy.
Notes
- Use fresh cranberries for the best tart flavor, but thaw frozen if using.
- Strain the puree for a smooth, luxurious texture.
- Chill the mixture thoroughly before churning for best results.
- Add swirls of cranberry sauce or marmalade before freezing for extra flavor.
- Store in an airtight container for up to 2 weeks.
- Serve with pie, shortbread cookies, or pumpkin desserts.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Ice Cream Maker (or No-Churn)
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: Approximately 250-300 (estimate, varies with exact ingredients)
- Sugar: Approximately 25-30g
- Sodium: Approximately 20mg
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 10-12g
- Unsaturated Fat: Approximately 5-8g
- Trans Fat: 0g
- Carbohydrates: Approximately 25-30g
- Fiber: Approximately 1-2g
- Protein: Approximately 3-4g
- Cholesterol: Approximately 50-60mg