If you’ve been dreaming of a refreshing, tangy, and beautifully swirled treat that’s completely effortless to make at home, then this No Churn Cranberry Ice Cream Recipe is exactly what you need. Bursting with vibrant cranberry flavor and a hint of sweetness, this ice cream brings a perfect balance of tart and creamy that feels like a cozy celebration in every bite. The best part? No need for an ice cream maker—just a few simple steps and ingredients combine to create a stunning, homemade dessert that will have everyone asking for more.
Ingredients You’ll Need
Let’s talk about how simple yet fantastic these ingredients are. Each one plays a vital role in giving this ice cream its amazing creamy texture, zesty cranberry tang, and that luscious, smooth sweetness that’s totally irresistible.
- Cranberries (2 cups): Fresh or frozen, cranberries bring that signature tart burst and gorgeous color that makes this ice cream stand out.
- Granulated sugar (1 cup): Balances the tartness of the cranberries perfectly while helping to create a smooth sauce.
- Lemon juice (1 teaspoon): Adds a subtle brightness that enhances the cranberry’s natural zing.
- Heavy cream (2 cups): The star of any ice cream, it creates that rich, velvety texture you want in every scoop.
- Sweetened condensed milk (14 ounces): Sweetens and thickens the ice cream without complicated steps or machines.
- Vanilla extract (1 teaspoon): Rounds out the flavors with a warm, familiar touch that makes the recipe truly crave-worthy.
How to Make No Churn Cranberry Ice Cream Recipe
Step 1: Prepare the Cranberry Sauce
Start by heating the cranberries, sugar, and lemon juice in a saucepan over medium heat, stirring occasionally until everything melts down into a glossy, thick sauce—around 10 minutes. This process transforms the tart berries into a beautifully vibrant sauce that adds both flavor and beautiful swirls to your ice cream.
Step 2: Whip the Cream
While your cranberry sauce cools, grab your heavy cream and whip it until it forms stiff peaks. This fluffy cream is what makes your ice cream so delightfully creamy even without churning! Once whipped, gently fold in the sweetened condensed milk and vanilla extract, then whip everything together again until those peaks reappear.
Step 3: Combine Cranberries and Cream
Strain the cooled cranberry sauce to remove any seeds or large pieces, leaving a smooth, berry-rich syrup. Add this luscious sauce to your whipped cream mixture and beat everything together for a few minutes to get the flavors perfectly melded throughout that creamy base.
Step 4: Create the Swirl
Pour your mixture into a loaf pan or container, then drizzle any remaining cranberry sauce on top. Grab a butter knife and gently swirl the sauce through the ice cream mixture to create a beautiful marbled effect. Don’t rush this part—it may take a few back-and-forth motions to get the perfect swirl design you’ll be excited to uncover later.
Step 5: Freeze to Set
Pop your pan into the freezer for at least 6 hours to let the ice cream firm up into a scoopable, dreamy treat. The waiting is the hardest part, but trust me, it’s worth it.
Step 6: Thaw and Serve
Once frozen solid, remove your ice cream and let it sit at room temperature for 10 to 15 minutes before serving. This slight thaw makes scooping easier and enhances the creamy texture, giving you the perfect mouthfeel every time.
How to Serve No Churn Cranberry Ice Cream Recipe
Garnishes
A little something extra goes a long way! Top your No Churn Cranberry Ice Cream Recipe with fresh cranberries, a sprig of mint, or a sprinkle of crushed pistachios to add texture and a refreshing contrast. These garnishes brighten the presentation and complement the tartness beautifully.
Side Dishes
This ice cream pairs exceptionally well with warm desserts like gingerbread or classic pound cake. The contrast between warm and cold, sweet and tart creates an indulgent experience that’s perfect for holiday dinners or any cozy gathering.
Creative Ways to Present
For a fun twist, serve scoops in clear glasses layered with granola or honey drizzle for a parfait style treat. Or, sandwich a scoop between two spiced cookies for an irresistible frozen dessert sandwich that’s sure to impress friends and family.
Make Ahead and Storage
Storing Leftovers
Place any leftover No Churn Cranberry Ice Cream Recipe back into an airtight container and store it in the coldest part of your freezer. This helps maintain its creamy texture and prevents freezer burn so you can enjoy every last bite days later.
Freezing
If you want to prep this dessert well in advance for a party or holiday, it freezes beautifully up to a week ahead. Just make sure to keep it covered tightly to avoid any absorption of fridge odors or ice crystals forming on the surface.
Reheating
Since this is a frozen treat, reheating isn’t necessary—but letting it soften at room temperature for a few minutes before serving is the best way to enjoy the creamy softness of your homemade ice cream.
FAQs
Can I use frozen cranberries for this recipe?
Absolutely! Frozen cranberries work great and are just as flavorful. Just thaw them slightly before cooking so they break down easily into that lovely sauce.
Do I really need to strain the cranberry sauce?
Straining removes seeds and chunks, giving the ice cream a smoother texture. It’s optional but highly recommended if you prefer a silky, even swirl without crunch.
How long will the ice cream stay fresh in the freezer?
For best taste and texture, enjoy within 1 to 2 weeks. After that, it may start to develop ice crystals or lose some creaminess.
Can I add other fruits or flavorings?
Definitely! Feel free to experiment by adding orange zest to the cranberry sauce or mixing in chopped nuts or white chocolate chips for some extra flair.
What if I don’t have an electric mixer?
You can whisk the cream by hand until stiff peaks form—it will take some effort but is totally doable and rewarding once you see that fluffy formation!
Final Thoughts
There’s something incredibly satisfying about making and sharing this No Churn Cranberry Ice Cream Recipe. It’s vibrant, simple, and endlessly adaptable, giving you delicious dessert vibes without any fuss. Whether it’s a special occasion or just a quiet night craving something sweet, this ice cream will become a beloved favorite to make again and again.
PrintNo Churn Cranberry Ice Cream Recipe
This No Churn Cranberry Ice Cream is a luscious and festive frozen dessert that combines the tartness of fresh or frozen cranberries with the creamy richness of sweetened condensed milk and heavy cream. Perfectly swirled with a vibrant cranberry sauce, this easy-to-make ice cream requires no ice cream maker and is ideal for holiday gatherings or any time you crave a refreshing, homemade treat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 25 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cranberry Sauce
- 2 cups cranberries (fresh or frozen)
- 1 cup granulated sugar
- 1 teaspoon lemon juice
Ice Cream Base
- 2 cups heavy cream
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- Prepare Cranberry Sauce: Heat the cranberries, sugar, and lemon juice on medium heat on the stove, stirring occasionally, until the cranberries have completely melted and the mixture is thickened, about 10 minutes. Set aside to cool to room temperature.
- Whip Cream: In a large mixing bowl, beat the heavy cream with an electric mixer until stiff peaks form, ensuring the cream is fluffy and light.
- Combine Base Ingredients: Add the sweetened condensed milk and vanilla extract to the whipped cream, and continue beating until stiff peaks form again, creating a thick and creamy ice cream base.
- Incorporate Cranberries: Strain the cooled cranberry sauce to remove seeds and solid bits, then gently fold the strained cranberry mixture into the ice cream base. Beat for an additional 2 to 3 minutes to combine the flavors evenly.
- Create Cranberry Swirl: Drizzle the reserved cranberry sauce on top of the ice cream mixture and use a butter knife to swirl the sauce into the mixture until you achieve the desired decorative swirl pattern.
- Freeze: Transfer the mixture to a freezer-safe container and freeze for at least 6 hours or until firm.
- Serve: Remove the ice cream from the freezer about 10 to 15 minutes before serving to soften slightly for easier scooping. Enjoy the creamy, tart flavor of your homemade cranberry ice cream!
Notes
- You can use fresh or frozen cranberries; if using frozen, there’s no need to thaw before cooking.
- Be sure to cool the cranberry sauce completely before mixing with the cream to prevent melting the whipped cream.
- Swirling cranberry sauce beautifully requires patience; take your time for the best presentation.
- Store the ice cream in an airtight container to prevent freezer burn.
- For a lighter version, you can substitute half the heavy cream with whipped coconut cream.
