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This festive cranberry ice cream combines tart cranberries with creamy sweetness for a perfect holiday dessert. The vibrant red swirls and hint of orange create an impressive treat that requires no ice cream maker.
I first made this for Thanksgiving when my oven broke down and I needed a no bake dessert. The bright flavor and festive color made it an instant holiday tradition in our house.
Ingredients
- Heavy cream creates the perfect airy texture and rich mouthfeel
- Sweetened condensed milk prevents ice crystals from forming ensuring a creamy result every time
- Fresh cranberries provide a tart contrast and beautiful color use frozen when fresh are unavailable
- Sugar balances the natural tartness of cranberries
- Water helps create the cranberry sauce base
- Orange zest adds aromatic citrus notes that complement the cranberries beautifully
- Orange extract enhances the citrus flavor throughout the ice cream
Step-by-Step Instructions
- Prepare the cranberry mixture
- Cook cranberries sugar and water over medium heat for about 10 minutes until berries burst and mixture thickens. This creates a jamlike consistency that will ripple through the ice cream. Let cool completely to avoid melting the cream.
- Whip the cream
- In a large bowl use an electric mixer to whip heavy cream until stiff peaks form. This creates the structure for your no churn ice cream. Be careful not to overwhip or it will become buttery.
- Combine flavor base
- Mix sweetened condensed milk cooled cranberry mixture orange zest and orange extract in a separate bowl. This creates the sweet flavorful base that will be lightened by the whipped cream.
- Fold gently
- Carefully incorporate the whipped cream into the cranberry mixture using a spatula with a light hand. Fold just until combined to maintain air bubbles for a fluffy texture.
- Freeze
- Pour the finished mixture into a standard loaf pan spreading evenly. Cover with plastic wrap touching the surface to prevent ice crystals. Freeze at least 6 hours or preferably overnight.
- Serve
- Scoop directly from the freezer no need to soften first thanks to the condensed milk base.
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The cranberry swirl is my favorite part of this recipe. My grandmother always made cranberry sauce from scratch and this ice cream reminds me of stealing spoonfuls from her kitchen as a child.
Make Ahead Magic
This cranberry ice cream actually improves with an overnight freeze allowing flavors to fully develop and meld. You can prepare it up to three days before serving making it perfect for holiday entertaining when oven space is limited and time is precious. The beautiful red color and festive flavor make it an impressive finale to any meal.
Simple Variations
For a more complex flavor profile add 1/4 cup chopped toasted pecans or walnuts to the mixture before freezing. The nutty crunch provides wonderful texture contrast to the smooth ice cream. White chocolate chunks about 1/3 cup folded in at the end create sweet pockets that balance the tart cranberries. For an adult version consider adding 2 tablespoons of orange liqueur like Grand Marnier to enhance the orange notes.
Serving Suggestions
Serve this cranberry ice cream in pretty glass dishes with a sprinkle of sugared cranberries on top for an elegant presentation. It pairs beautifully with warm apple crisp or as an unexpected topping for pumpkin pie. For a quick dessert sandwich a scoop between two gingersnap cookies and roll the edges in white chocolate shavings. During summer months serve alongside grilled peaches for a stunning color contrast.
Recipe FAQs
- → Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work perfectly in this dessert. There's no need to thaw them first—simply add them frozen to the saucepan with sugar and water, and cook until they burst and the mixture thickens. You may need to add 2-3 extra minutes to the cooking time.
- → How long will this cranberry ice cream keep in the freezer?
When stored properly in an airtight container or covered tightly with plastic wrap, this cranberry ice cream will keep well for up to 2 weeks in the freezer. The texture is best within the first week.
- → Can I substitute the orange extract?
If you don't have orange extract, you can substitute with 2 tablespoons of orange juice concentrate or 1 tablespoon of Grand Marnier or other orange liqueur. Alternatively, double the amount of orange zest for a more intense citrus flavor.
- → Why is my ice cream too hard when serving?
Homemade ice cream without commercial stabilizers tends to freeze harder than store-bought varieties. For easier scooping, let it sit at room temperature for 5-10 minutes before serving, or place your ice cream scoop in hot water between scoops.
- → Can I make this without an ice cream maker?
Yes! This recipe is specifically designed to work without an ice cream maker. The whipped cream provides the necessary air incorporation, while the condensed milk prevents ice crystals from forming, resulting in a smooth, creamy texture after freezing.
- → What can I add for extra texture?
For added texture, consider folding in 1/2 cup of chopped candied orange peel, 1/3 cup of white chocolate chips, or 1/4 cup of crushed graham crackers just before transferring to the freezer container. Toasted chopped pecans or walnuts also pair beautifully with the cranberry-orange flavor profile.