This creamy cranberry ice cream transforms a simple vanilla base into a festive, tangy treat that’s perfect for any season.
Packed with fiber from dried cranberries and antioxidants from whole berry cranberry sauce, it’s a guilt-free indulgence with moderate protein and healthy fats from the ice cream base.
Quick to assemble, it’s an effortless dessert that’s both refreshing and satisfying for everyday enjoyment.
Cranberry Ice Cream
Equipment
- 1 large mixing bowl
- 1 Spatula or Spoon
- 1 mixer (optional)
- 1 ice cream container or loaf pan
Ingredients
- 48 ounces vanilla ice cream
- 14 ounces whole berry cranberry sauce
- 1 cup dried cranberries
Instructions
- Soften the Vanilla Ice Cream: Begin by removing your vanilla ice cream from the freezer. Allow it to sit at room temperature for about 5–10 minutes, just until it softens slightly but is not melted. This softening makes it easier to mix in the cranberry ingredients evenly, ensuring every bite has a balanced flavor and texture.
- Prepare a Mixing Bowl: Choose a large mixing bowl that can comfortably hold all the ice cream and additional ingredients. If you prefer, a stand mixer can be used for more thorough blending, but a sturdy spatula works just as well. Make sure the bowl is clean and dry before proceeding to maintain the ice cream’s creamy consistency.
- Combine Vanilla Ice Cream and Cranberry Sauce: Scoop the softened ice cream into your mixing bowl. Next, add the whole berry cranberry sauce. Using a spatula or the paddle attachment of your mixer, fold the cranberry sauce into the ice cream slowly. Take your time to gently swirl the sauce until it is evenly distributed throughout the ice cream, creating beautiful streaks and bursts of flavor in every spoonful.
- Add Dried Cranberries: Measure out one cup of dried cranberries and sprinkle them evenly over the ice cream mixture. Using a spatula, carefully fold the cranberries into the ice cream. Be gentle to avoid overmixing; the goal is to incorporate the chewy cranberries evenly without breaking them apart, maintaining a satisfying texture in each bite.
- Transfer to Freezer-Safe Container: Once the cranberries are evenly mixed, prepare a freezer-safe container or loaf pan for storage. Spoon the ice cream mixture into the container, spreading it out smoothly with your spatula. This ensures even freezing and makes scooping easier later. For an extra touch, you can swirl the mixture lightly on top to create a decorative pattern with the cranberry sauce.
- Freeze Until Firm: Cover the container with a lid or plastic wrap and place it in the freezer. Allow the ice cream to freeze for at least 6–8 hours, or overnight, until it reaches a firm, scoopable consistency. Avoid stirring during freezing to preserve the creamy texture and maintain the integrity of the cranberries.
- Serve and Enjoy: When ready to serve, let the ice cream sit at room temperature for 3–5 minutes for easier scooping. Use a sturdy ice cream scoop to portion out servings. Optionally, top with toasted nuts, white chocolate chips, or a sprinkle of orange zest for added flavor and presentation. Pair it with pumpkin or apple pie for a festive touch or enjoy it on its own as a refreshing treat.
Notes
- Allow the ice cream to soften slightly before mixing to ensure smooth, even incorporation of cranberries.
- For extra flavor depth, consider adding a teaspoon of freshly grated orange zest or a pinch of warm spices such as allspice or cinnamon.
- Dried cranberries can be substituted with fresh cranberries if you lightly macerate them with sugar first to soften their tartness.
- Swirl the cranberry sauce lightly into the ice cream rather than fully mixing it for a visually appealing marble effect.
- This recipe is easily doubled for larger gatherings or holidays without changing the texture or flavor.
Chef’s Secrets For Perfect Ice Cream
The key to a velvety, flavorful cranberry ice cream lies in ingredient balance and gentle mixing.
Always start with slightly softened ice cream; this allows the cranberry sauce and dried fruits to incorporate smoothly without melting the base.
Folding ingredients slowly preserves the creamy texture, while light swirling of the sauce creates a visually appealing marble effect.
For added complexity, a subtle hint of orange zest or warm spice can elevate the ice cream without overpowering its natural tart-sweet flavor.
Choosing a high-quality vanilla ice cream base ensures a richer, more luxurious final product.
Serving Suggestions To Impress Guests
This cranberry ice cream shines both on its own and as part of a dessert ensemble.
Serve a scoop in a classic ice cream bowl, or pair it with warm seasonal pies such as pumpkin, apple, or pecan for a festive twist.
Garnishing with toasted walnuts, pecans, or white chocolate chips adds texture and a hint of indulgence.
It’s also excellent alongside a crisp cookie or drizzled with caramel or chocolate sauce for a more decadent presentation.
Storage Tips For Maximum Freshness
Store your cranberry ice cream in an airtight container to prevent ice crystals from forming and to maintain a creamy texture.
Press a piece of parchment or plastic wrap directly onto the surface before sealing the lid for extra protection.
Keep it in the coldest part of the freezer, typically toward the back, and avoid frequent opening to reduce temperature fluctuations.
Properly stored, it will remain creamy and flavorful for up to two weeks.
Always allow the ice cream to soften slightly at room temperature before scooping for optimal serving texture.
Frequently Asked Questions
1. Can I use fresh cranberries instead of dried?
Yes, you can substitute fresh cranberries, but they are tart and firm. Lightly cook them with a little sugar to soften before folding them into the ice cream.
This prevents overly sharp flavors and maintains a smooth, enjoyable texture.
2. Is it possible to make this recipe dairy-free?
Absolutely! Choose a plant-based vanilla ice cream such as almond, coconut, or oat milk varieties.
The cranberries’ natural tartness complements dairy-free bases beautifully, creating a creamy, satisfying dessert without traditional milk or cream.
3. How long should I freeze the ice cream before serving?
Freeze the mixture for at least 6–8 hours or overnight. This ensures it firms up to a scoopable consistency. For best texture, let it sit at room temperature for 3–5 minutes before scooping.
4. Can I add mix-ins like nuts or chocolate chips?
Yes, incorporating chopped nuts, white chocolate chips, or even dried fruits enhances both flavor and texture. Fold them in gently during the final mixing step to maintain the ice cream’s creamy consistency.
5. How can I make the ice cream more flavorful?
To elevate the flavor, consider adding a teaspoon of orange zest, a pinch of warm spices like cinnamon or allspice, or a splash of vanilla extract.
Swirling the cranberry sauce lightly rather than fully mixing it also enhances the visual appeal and flavor experience.
