Homemade Cranberry Ice Cream Recipe – Creamy, Tangy

When it comes to unique and refreshing frozen desserts, cranberry ice cream stands out as a true winner. This creamy and fruity treat is a beautiful balance of sweet and tart, thanks to the vibrant flavor of cranberries blended with rich cream and sugar. Whether you’re preparing it for the holiday season or a summer afternoon, the cranberry ice cream recipe is a must-try that brings a pop of color and flavor to your dessert table.

Cranberries are often associated with Thanksgiving or festive sauces, but they also make an excellent base for ice cream. Their natural tartness cuts through the richness of cream, creating a balanced flavor that feels indulgent yet refreshing. This recipe is simple to follow and doesn’t require an ice cream machine—though having one helps make the texture extra smooth.

Let’s dive into the full recipe, including preparation steps, ingredients, nutritional details, and useful tips.

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🕒 Prep Time, Active Time, Resting Time & Other Details

• Prep Time: 15 minutes

• Active Time: 20 minutes

• Resting Time: 4-6 hours (chill + freeze time)

• Total Time: About 6.5 hours

• Cuisine: American

• Course: Dessert

• Servings: 6

• Calories (per serving): ~240 kcal

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🧰 Equipment Needed

To prepare this cranberry ice cream recipe, you’ll need the following kitchen equipment:

• Medium saucepan

• Mixing bowls

• Whisk

• Blender or food processor

• Fine-mesh strainer (optional)

• Ice cream maker (optional but recommended)

• Freezer-safe container with lid

• Rubber spatula

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🧾 Ingredients

Here’s everything you need to make homemade cranberry ice cream:

For the Cranberry Compote:

• 1 ½ cups fresh or frozen cranberries

• ½ cup granulated sugar

• ½ cup water

• 1 tsp lemon juice

• ½ tsp orange zest (optional, for extra citrusy depth)

For the Ice Cream Base:

• 2 cups heavy cream

• 1 cup whole milk

• ¾ cup granulated sugar

• 1 tsp vanilla extract

• Pinch of salt

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🍨 Instructions

Step 1: Prepare the Cranberry Compote

1. In a medium saucepan over medium heat, combine cranberries, ½ cup sugar, and ½ cup water.

2. Bring to a simmer and cook for 8-10 minutes, stirring occasionally until cranberries burst and the mixture thickens.

3. Add lemon juice and orange zest if using. Remove from heat.

4. Allow to cool slightly, then puree using a blender or food processor until smooth.

5. Strain the mixture through a fine-mesh sieve for a smoother consistency (optional).

6. Set aside to cool completely before mixing with the cream base.

Step 2: Make the Ice Cream Base

1. In a large bowl, whisk together heavy cream, whole milk, ¾ cup sugar, vanilla extract, and a pinch of salt.

2. Stir until the sugar is fully dissolved.

3. Once the cranberry puree is fully cooled, gently fold it into the cream mixture. You can swirl it for a marbled effect or blend completely for uniform flavor.

Step 3: Churn the Ice Cream

• If using an ice cream machine:

  1. Pour the cranberry-cream mixture into the machine and churn according to manufacturer instructions (usually about 20–25 minutes).

  2. Transfer the churned ice cream to a freezer-safe container.

  3. Cover and freeze for at least 4 hours or until firm.

• If NOT using an ice cream machine:

  1. Pour the mixture into a freezer-safe container.

  2. Freeze for 1 hour, then remove and whisk or stir thoroughly.

  3. Repeat this stirring every 30 minutes for 2–3 hours to minimize ice crystals and improve texture.

  4. Freeze for another 2–3 hours until fully set.

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🍴 Serving Suggestions

• Scoop cranberry ice cream into bowls and garnish with a few whole cranberries or mint leaves for color.

• Serve with a slice of warm pie, especially apple or pecan, to balance the tartness.

• Drizzle with white chocolate or a cranberry syrup for added sweetness.

• Add crushed gingerbread or almond cookies for crunch.

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🥄 Nutrition Information (Per Serving, Approximate)

• Calories: 240 kcal

• Total Fat: 16g

• Saturated Fat: 10g

• Cholesterol: 55mg

• Sodium: 40mg

• Carbohydrates: 24g

• Sugars: 22g

• Protein: 2g

• Fiber: 1g

• Vitamin C: 4% DV

• Calcium: 6% DV

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💡 Tips & Variations

• Fresh vs. Frozen Cranberries: Both work well. If using frozen, no need to thaw before cooking.

• Sweetness Level: Taste the cranberry compote before mixing. If it’s too tart, add 1–2 tbsp more sugar.

• Dairy-Free Option: Substitute heavy cream and milk with full-fat coconut milk and almond milk.

• Add-Ins: Mix in chopped nuts, white chocolate chips, or even swirl in cranberry jam for texture.

• Zesty Twist: Add more citrus zest or a tablespoon of orange liqueur for adult flair.

• Storage: Store in a tightly sealed container in the freezer for up to 2 weeks for best texture and flavor.

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❄️ Why You’ll Love This Cranberry Ice Cream Recipe

What makes this cranberry ice cream recipe truly special is its perfect balance. The creamy richness of the base is lightened and lifted by the tartness of fresh cranberries. It’s an excellent alternative to traditional fruit ice creams like strawberry or raspberry and offers a pop of seasonal flair that’s not too sweet.

Because it’s homemade, you get full control over ingredients—no additives, no preservatives, and endless room for customization. Whether you’re serving it during a holiday meal, at a summer garden party, or just treating yourself after dinner, this recipe guarantees a gourmet ice cream experience.

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🧊 Make-Ahead Tips

• Cranberry Sauce Ahead: You can make and refrigerate the cranberry compote up to 3 days in advance.

• Ice Cream Base: Prep the ice cream base a day before churning to allow the flavors to meld.

• Frozen Cubes Hack: Pour the cranberry mixture into ice cube trays, freeze, then blend with milk/cream when ready to churn—saves time on the day of making.

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Enjoy the smooth texture, vibrant color, and refreshing flavor of this delightful Cranberry Ice Cream Recipe, and don’t be surprised if it becomes your new go-to frozen treat. Whether served on its own or paired with other desserts, this fruity indulgence is sure to impress every palate.