Move over pumpkin pie — there’s a new star on the Thanksgiving dessert table. Cranberry Ice Cream is the ultimate fall-inspired frozen treat that combines the tart, vibrant flavor of cranberries with rich, creamy sweetness. It’s refreshing, beautiful, and surprisingly simple to make at home.
Perfect for fall ice cream recipes or holiday desserts, this recipe captures everything we love about autumn — cozy flavors, seasonal produce, and that signature ruby-red color that instantly makes any table look festive. Whether you make it with a KitchenAid ice cream maker or a simple freezer method, this homemade cranberry ice cream will impress guests and become a family favorite.
If you love fruity frozen desserts like this one, you’ll also enjoy our Peach Mango Smoothie or Fruit Dip — both refreshing and easy to prepare.
Table of Contents
Why You’ll Love This Cranberry Ice Cream Recipe
- Seasonal and unique – Perfect for Thanksgiving or Christmas menus.
- Creamy yet tart – A flavor balance that’s both indulgent and refreshing.
- Make-ahead dessert – Ideal for busy holiday schedules.
- Visually stunning – That natural cranberry hue makes a show-stopping presentation.
- Versatile – Works beautifully with other frozen cranberry recipes or served alongside pies and cakes.
Cranberries aren’t just for sauce anymore. In fact, once you try this recipe, you might start keeping them in your freezer all year round.
What Is Cranberry Ice Cream?
Cranberry ice cream is a smooth, churned frozen dessert that blends cooked cranberries with sugar, cream, and milk to create a slightly tart yet creamy texture. The natural acidity of cranberries cuts through the richness, making each bite light, bright, and perfectly balanced.
This dessert is similar in texture to traditional custard-based ice cream but with the flavor punch of lingonberry ice cream or tart cherry gelato. It’s a playful way to bring the taste of cranberries into your dessert lineup — without being overly sweet.
Want to explore other creamy, homemade options? Try our Pumpkin Cheesecake Truffles or Vanilla Pudding Pumpkin Bread, both bursting with seasonal warmth.
Ingredients for Homemade Cranberry Ice Cream
You’ll only need a few simple ingredients for this gorgeous cranberry ice cream recipe:
- 2 cups fresh or frozen cranberries
- ¾ cup granulated sugar
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- A pinch of salt
Optional add-ins: a swirl of cranberry compote, orange zest, or even a splash of maple syrup for an extra autumn note.
For similar creamy delights, check out our Cream Cheese Pumpkin Bread or Pumpkin Cinnamon Rolls.
How to Make Cranberry Ice Cream
You can use a KitchenAid ice cream attachment, a dedicated ice cream maker, or even a no-churn method — all work beautifully for this recipe.
1. Cook the Cranberries
In a saucepan, combine cranberries, sugar, and a splash of water. Cook over medium heat until the berries burst and soften, about 8–10 minutes. Stir occasionally.
2. Blend the Mixture
Remove from heat and let cool slightly. Blend the cranberry mixture until smooth, then strain through a sieve to remove skins. This gives your ice cream that silky texture and bright, glossy color.
3. Make the Cream Base
In a separate bowl, whisk together heavy cream, milk, vanilla, lemon juice, and salt. Stir in the cranberry purée until fully combined.
4. Chill Thoroughly
Cover and refrigerate the mixture for at least 4 hours, or overnight. This step ensures the mixture churns properly and achieves the ideal creamy texture.
5. Churn and Freeze
Pour the chilled mixture into your KitchenAid ice cream bowl and churn according to manufacturer instructions, about 20–25 minutes. Transfer to an airtight container and freeze for at least 4 hours before serving.
If you don’t have an ice cream maker, pour the mixture into a freezer-safe dish and stir every 30 minutes until firm — about 4 hours.
Pro Tips for the Best Cranberry Ice Cream
- Use ripe cranberries: Fresh or frozen both work, but taste before cooking to gauge tartness.
- Don’t skip chilling: A cold base yields smoother, creamier ice cream.
- Balance the flavor: Too tart? Add a tablespoon of honey or maple syrup. Too sweet? Add a squeeze more lemon juice.
- Add texture: Mix in crushed graham crackers or candied pecans before freezing.
- For extra richness: Replace half the milk with evaporated milk for a thicker consistency.
If you enjoy creamy frozen desserts, you might also love our Pumpkin Cottage Cheese Pancakes — they deliver that same comfort in breakfast form.
Serving Suggestions for Cranberry Ice Cream
This fall ice cream isn’t just for scooping into a bowl. It’s the perfect pairing for many desserts or even savory dishes:
- Serve with warm Apple Fritter Donuts or Mini Pumpkin Bread.
- Top a slice of Pumpkin Cheesecake Cookies with a scoop for contrast.
- Layer it into parfaits with granola and whipped cream.
- Serve alongside Thanksgiving pie for a refreshing twist.
- Drizzle with homemade caramel or cranberry syrup for an indulgent finish.
Make-Ahead and Storage Tips
Storage: Store in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals, press a layer of parchment paper directly onto the surface before sealing.
Soften Before Serving: Let the ice cream sit at room temperature for 5–10 minutes before scooping.
Make-Ahead Option: You can make the cranberry purée up to 3 days in advance and refrigerate it until you’re ready to churn.
Looking for other make-ahead treats? Try our Pumpkin Fluff Dip or No-Bake Pumpkin Pie Balls, which are just as convenient and festive.
Cranberry Ice Cream Variations
This recipe is endlessly adaptable. Try one of these creative twists for your next batch:
- Cranberry-Orange Ice Cream: Add orange zest and juice for a citrusy boost.
- Cranberry Cheesecake Ice Cream: Swirl in softened cream cheese and crushed graham crackers.
- Lingonberry Ice Cream: Substitute lingonberries for a Scandinavian-inspired twist.
- Cranberry Chocolate Chunk: Fold in chopped dark chocolate for texture and depth.
- Coconut Cranberry Ice Cream: Replace milk with coconut milk for a dairy-free option.
For other unique flavors, explore our Chocolate Pumpkin Butter Cups or Peach Cobbler Cheesecake Bars.
Pairing Ideas for Holiday Tables
Cranberry ice cream makes a versatile dessert addition to both casual and elegant meals. Try pairing it with:
- Pumpkin Bread with Cream Cheese Frosting for a festive contrast.
- Cheddar Bay Biscuits if you enjoy sweet-salty combinations.
- Garlic Parmesan Chicken Skewers for a hearty main followed by a cooling dessert.
- Vegetable Casserole for a balanced vegetarian dinner.
Or make it part of a dessert flight with Pumpkin Cheesecake Truffles and Apple Crisp with Oatmeal.
FAQs About Cranberry Ice Cream
Can I use dried cranberries?
No, fresh or frozen cranberries are best. Dried ones don’t blend well and lack the needed moisture.
Can I make this without an ice cream maker?
Yes! Use the freezer-stir method — it just takes a little longer.
How long does it keep in the freezer?
Up to 2 weeks for best texture.
Can I make this dairy-free?
Absolutely. Substitute full-fat coconut milk for the cream and milk.
Can I use lingonberries instead of cranberries?
Yes — lingonberry ice cream has a similar tart flavor and works wonderfully in this recipe.
If you like experimenting with fruit-based desserts, try our Apple Crisp Recipe or Pumpkin Dump Cake.
Why This Recipe Works
The genius of cranberry ice cream lies in balance. Cranberries provide acidity and brightness that perfectly offset the richness of cream. The sugar softens the tartness, while vanilla adds warmth. Every scoop offers a burst of seasonal flavor that’s nostalgic yet new.
This is one of those fall ice cream recipes that reminds you desserts don’t have to be complicated to be special. With just a few ingredients, you can create something extraordinary — something that tastes like the essence of the holidays in frozen form.
More Fall Desserts to Try Next
Looking for more cozy, seasonal dessert ideas? These recipes are guaranteed to delight:
- Pumpkin Cheesecake Cookies
- Apple Fritter Waffle Donuts
- Pumpkin Protein Muffins
- Pumpkin Twists
- Mini Pumpkin Pie Cups
Or keep it simple with a glass of Pumpkin Spice Cold Brew to go with your ice cream.
Final Thoughts: Why Cranberry Ice Cream Is the Ultimate Holiday Treat
If you’re looking for a festive dessert that surprises guests and celebrates the season, Cranberry Ice Cream is your answer. It’s tangy, creamy, and bursting with flavor — the perfect balance between indulgent and refreshing.
Whether you make it for Thanksgiving, Christmas, or a cozy winter weekend, this recipe proves that ice cream isn’t just for summer. With its jewel-toned hue and bright flavor, it’s a dessert that captures the spirit of fall in every spoonful.
Make a batch today and watch it disappear faster than you can say, “Save room for dessert!”
Print
Homemade Cranberry Ice Cream : A Festive Fall Dessert That’s Creamy, Tangy, and Totally Addictive
- Total Time: 6 hours (includes chilling and freezing)
- Yield: 1 quart (about 6 servings) 1x
- Diet: Vegetarian
Description
Homemade Cranberry Ice Cream is a festive fall dessert that blends tart cranberries with creamy sweetness for the perfect balance of rich and refreshing. Ideal for Thanksgiving or Christmas, this stunning, ruby-red ice cream captures the essence of the holidays in every scoop.
Ingredients
Ingredients:
- 2 cups fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- A pinch of salt
Optional Add-Ins:
- Cranberry compote swirl
- Orange zest or a splash of maple syrup
- Crushed graham crackers or candied pecans
Equipment:
- Saucepan
- Blender or food processor
- Fine mesh sieve
- Mixing bowls
- Ice cream maker (or freezer-safe dish for no-churn method)
- Airtight container for freezing
Instructions
- Cook the Cranberries: Combine cranberries, sugar, and a splash of water in a saucepan. Cook over medium heat for 8–10 minutes until the berries burst and soften.
- Blend and Strain: Cool slightly, then blend until smooth. Strain through a sieve to remove skins for a silky texture.
- Make the Cream Base: In a bowl, whisk together cream, milk, vanilla, lemon juice, and salt. Stir in the cranberry purée until smooth and fully combined.
- Chill: Cover and refrigerate for at least 4 hours or overnight to ensure a creamy texture when churned.
- Churn and Freeze: Pour into an ice cream maker and churn for 20–25 minutes, or until thick and creamy. Transfer to a container and freeze for 4 hours or more.
- No-Churn Method: Pour mixture into a freezer-safe dish and stir every 30 minutes until set, about 4 hours total.
- Serve: Let sit at room temperature for 5–10 minutes before scooping. Garnish with orange zest or fresh cranberries if desired.
Notes
- Use fresh or frozen cranberries—avoid dried varieties.
- Chill the base thoroughly before churning for smoother results.
- Flavor balance: Add maple syrup for sweetness or extra lemon juice for tang.
- For richer texture, replace half the milk with evaporated milk.
- Storage: Keep in an airtight container up to 2 weeks; press parchment onto the surface to prevent ice crystals.
- Serving ideas: Pair with pumpkin pie, apple crisp, or shortbread cookies for a festive dessert platter.
- Dairy-free version: Substitute full-fat coconut milk for cream and milk.
- Variations: Try Cranberry-Orange, Cheesecake, or Chocolate Chunk versions for fun twists.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churned / Frozen
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 220
- Sugar: 24g
- Sodium: 35mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
Keywords: Cranberry Ice Cream, Homemade Cranberry Ice Cream, Fall Ice Cream Recipes, Holiday Desserts, Festive Ice Cream, Thanksgiving Desserts
