Easy No-Churn Cranberry Ice Cream Recipe
This Easy No-Churn Cranberry Ice Cream Recipe is tart and sweet, super creamy, easy to make, and with a cranberry swirl to die for! It’s a no-churn recipe, which means no ice cream maker is needed.
What can I do with a bag of Cranberries?
This Cranberry Ice Cream is the perfect way to use all of those leftover cranberries -fresh or frozen- after making all of your holiday dishes.
It’s super easy to make and can be made ahead of time, which makes it convenient for all of those hectic holiday baking days.
Why you’ll like this No Churn Cranberry Ice cream recipe
- It’s a no-churn ice cream, so it doesn’t need an ice cream machine
- It’s a perfect dessert for the Holiday Season
- It’s a super easy recipe, for every baking skill level
- It uses easy-to-find ingredients
- And best of all, it’s so good you won’t be able to stop eating it!
Ingredients you’ll need for this Homemade Ice Cream
- Fresh cranberries. Fresh or frozen, unsweetened
- Sugar. To sweeten the cranberry sauce
- Water. To moisten the cranberries for the cranberry sauce
- Heavy whipping Cream. This is what will give the creamy texture to your ice cream
- Sweetened condensed milk. It will sweeten the ice cream and help with it’s texture
- Vanilla extract. Pure vanilla extract for better results
- Salt. Enhances flavors
Check the recipe card below for the full recipe!
Add-Ons and Substitutions
Add-ons:
- Nuts: Add almonds, walnuts, or pecans for extra crunch.
- Dried Cranberries: Add dried cranberries to enhance the cranberry flavor.
- Chocolate Chips: Mix in white, dark, or milk chocolate chips for a sweet twist.
- Citrus Zest: Add orange or lemon zest for a fresh, tangy kick.
- Graham Cracker Crumbs: Add graham cracker crumbs for a bit of texture and flavor.
Substitutions:
- Flavor Extracts: Replace vanilla extract with almond extract or orange extract for a unique twist.
- Greek Yogurt: Substitute a portion of the heavy cream with Greek yogurt for a tangier and lighter option.
How to make this Easy Cranberry Ice Cream
Over a medium saucepan, combine cranberries, sugar and water. Heat the ingredients in medium heat (or moderately high heat) and cook for 8-10 minutes, until sugar is dissolved and cranberries release their juice. Cranberries need to be soft, but not mushy. Let cool slightly, then puree the cranberry mixture with a food processor until smooth. Let cool completely before using -refrigerate for a quicker process.
Over a large bowl, beat the heavy cream at high speed until stiff peaks form. Mix in the sweetened condensed milk, vanilla extract, and salt. Remove the cranberry mixture from the fridge and mix it with a spoon to soften it. Using a spatula, fold in 2/3 of the fresh cranberry sauce into the ice cream mixture, until well combined.
Spread in an even layer half of the mixture in a freezable airtight container, or a loaf pan, then add half of the leftover cranberry sauce and swirl with a butter knife. Add on top the remaining ice cream mixture and top with the remaining cranberry sauce, swirling it around the top layer of your ice cream.
Cover and freeze for at least 6 hours, or overnight before serving.
Expert tips for making the perfect Cranberry Ice Cream
- Refrigerate the cranberry puree for a quicker cooling process
- Freeze the metal bowl and whisk attachment for 10 minutes before using them to whip the heavy cream quicker
- If you want your ice cream with a more creamy texture, beat it until soft peaks form. If you like firmer ice creams, beat it until stiff peaks form
- Make sure the ice cream is well covered before going into the freezer to avoid any ice crystals. If you feel your airtight container doesn’t close too well, add a layer of plastic wrap between the lid and the container, then secure the lid on top
- Freeze your ice cream for at least 6 hours to let it set before serving
- Make slight modifications and use add-ins to make your ice cream unique! dark chocolate chips, white chocolate chips, orange zest and orange juice, nuts, or any other ingredient of your choice.
Frequently Asked Questions
Do I need an ice cream maker for this recipe?
Nope, that’s the beauty of no-churn ice cream! You can make it with just a mixer and a freezer. It’s super easy and still turns out creamy and delicious.
How long does homemade ice cream last?
Homemade ice cream can last in the freezer for around 2 weeks if stored correctly. After that, crystals may form and texture could change.
Can I use dried cranberries instead of frozen?
No, you can’t substitute frozen or fresh cranberries for dry cranberries; the amount of sugar and water is different, resulting in a different consistency and taste.
How to pair this Cranberry Ice Cream?
This ice cream can be served as is, but if you’re on a baking spree and wish to make something else to accompany this ice cream, here are a few ideas:
Here’s a video of this Cranberry Ice Cream so you can see up-close the consistency of this delicious ice cream!
Take a look at the links below for more No Churn ice cream recipes, or click on this link for a roundup of Holiday Ice Cream Recipes.
Chocolate Chocolate Chip Ice Cream Recipe
Caramel Bourbon Oreo Ice Cream
No-Churn Banana Bourbon Ice Cream
If you make this Cranberry Ice Cream, please be sure to give it a star rating and leave a comment!
Cranberry Ice Cream
Ingredients
- 3 Cups Cranberries frozen or fresh
- 1 1/2 Cups granulated sugar
- 1/8 Cups water
- 2 Cups heavy whipping cream chilled
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Over a medium sauce pan, combine cranberries, sugar and water. Heat the ingredients in medium heat and cook for 8-10 minutes, until sugar is dissolved and cranberries release their juice. Cranberries need to be soft, but not mushy. Let cool slightly, then puree the cranberry mixture with a food processor until smooth. Let cool completely before using -refrigerate for a quicker process.3 Cups (300 g) Cranberries, 1 1/2 Cups (300 g) granulated sugar, 1/8 Cups (29.6 ml) water
- Over a large bowl, beat the heavy cream in high speed until stiff peaks form. Mix in the sweetened condensed milk, vanilla extract and salt. Remove the cranberry mixture from the fridge and mix it with a spoon to soften it. Using a spatula, fold in 2/3 of the fresh cranberry sauce into the ice cream mixture, until well combined.2 Cups (473.2 ml) heavy whipping cream, 1 can sweetened condensed milk, 1 teaspoon vanilla extract, 1/2 teaspoon (0.5 teaspoon) salt
- Spread in an even layer half of the mixture in a freezable airtight container, or a loaf pan, then add half of the leftover cranberry sauce and swirl with a butter knife. Add on top the remaining ice cream mixture and top with the remaining cranberry sauce, swirling it around the top layer of your ice cream.Cover and freeze for at least 6 hours, or overnight before serving.
Notes
- Refrigerate the cranberry puree for a quicker cooling process
- Freeze the metal bowl and whisk attachment for 10 minutes prior to using them to whip the heavy cream quicker
- If you want your ice cream with a more creamy texture, beat it until soft peaks form. If you like firmer ice creams, beat it until stiff peaks form
- Make sure the ice cream is well covered before going into the freezer to avoid any ice crystals. If you feel your airtight container doesn’t close too well, add a layer of plastic wrap between the lid and the container, then secure the lid on top
- Freeze your ice cream for at least 6 hours to let it set before serving
- Make slight modifications and use add-ins to make your ice cream unique! dark chocolate chips, white chocolate chips, orange zest and orange juice, nuts or any other ingredient of your choice.
