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

Scale

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