This Cranberry Ice cream 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, its 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
How to make this Easy Cranberry Ice Cream
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.
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.
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.
Check the recipe card below for the full recipe!
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 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.
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 the 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 in a baking spree and wish to make something else to accompany this ice cream, here are a few ideas:
Cinnamon & Bourbon Apple PieChocolate Sour Cream Pound CakePear Loaf Cake with Salted Caramel drizzlePerfect Vanilla Cake
This Cranberry Ice cream 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.
Prep Time30mins
Freezer time6hrs
Total Time6hrs30mins
Course: Ice Cream and Frozen Treats
Cuisine: American
Keyword: cranberry ice cream, easy cranberry ice cream, ice cream cranberry, Maria Corcuera, no churn coffee liqueur brownie ice cream sweet fix baker, no churn cranberry ice cream
Servings: 5Cups
Author: Maria Corcuera
Ingredients
3CupsCranberriesfrozen or fresh
1 1/2 Cupsgranulated sugar
1/8Cupswater
2Cupsheavy whipping creamchilled
1can sweetened condensed milk
1teaspoonvanilla extract
1/2teaspoonsalt
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.
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 heavy whipping cream, 1 can sweetened condensed milk, 1 teaspoon vanilla extract, 1/2 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.
Video
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.
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