Cranberry Ice Cream
A luscious homemade cranberry ice cream that blends tangy whole berry cranberry sauce, chewy dried cranberries, and creamy vanilla ice cream. Quick to prepare and perfect for dessert, this recipe is both satisfying and easy for everyday cooking or holiday celebrations.
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.
