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No Churn Cranberry Ice Cream Recipe

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4.1 from 244 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Freeze: Transfer the mixture to a freezer-safe container and freeze for at least 6 hours or until firm.
  7. 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.

Find it online: https://justsosavory.com/no-churn-cranberry-ice-cream-recipe/