Description
This Cranberry Ice Cream recipe offers a creamy, tart, and refreshing holiday dessert. It provides a modern twist to traditional festive sweets with its vibrant flavor and elegant presentation, perfect for Thanksgiving or any seasonal celebration.
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; thaw frozen if using.
- Strain the puree to ensure a smooth, luxurious texture.
- Chill the mixture thoroughly before churning for faster, creamier freezing.
- Add swirls of cranberry sauce or marmalade for flavor contrast.
- Store in an airtight container for up to 2 weeks.
- Serve with pie, shortbread cookies, or pumpkin desserts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 25g
- Sodium: 20mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg