No-Churn Cranberry Ice Cream Recipe

Ice cream is undeniably delicious, and adding fresh cranberries only makes it better. This recipe will yield you a frozen treat as good as any you've had—it nails all the wonderful flavor, tanginess, creaminess, and texture of this irresistible dessert. The method is simple and straightforward, and grants you a bowl of tasty ice cream all made right at home.

(Image: Kristan Raines)

Things You'll Need

  • 1, 12 oz bag of cranberries

  • 1/2 cup water

  • 2 tbs fresh orange juice

  • 1/2 cup + 2 tbs granulated sugar

  • zest of one small orange

  • ¾ tsp vanilla extract

  • ¼ tsp cinnamon

  • ⅛ tsp ground cardamom

  • 2 cups heavy cream

  • 1, 14 oz can of condensed milk

  • pinch kosher salt

  • saucepan

  • spatula

  • 1, 9x5-inch loaf pan

  • plastic wrap

Step 1

Add the cranberries, water, orange juice, and sugar to a saucepan set over medium heat.

(Image: Kristan Raines)

Step 2

Cook the cranberries, stirring often, until they begin to pop and thicken, about 10 minutes. Remove from heat and mix in the orange zest, vanilla extract, cinnamon, and cardamom.

(Image: Kristan Raines)

Step 3

Transfer the cranberry sauce to a food processor or blender and blend until smooth. Transfer to a large bowl, cover with plastic wrap, and place in the refrigerator until cold.

(Image: Kristan Raines)

Tip

If you prefer an ice cream without skins in it, simply pass the cranberry sauce through a fine mesh sieve before chilling.

Step 4

Add the heavy cream to a large bowl, and whisk until stiff peaks form. Set aside.

(Image: Kristan Raines)

Step 5

Add the condensed milk to the cranberry puree and mix until combined. Add a small amount of the whipped cream to the condensed milk and gently fold together to lighten the mixture. Gently fold in the remaining whipped cream until just combined.

(Image: Kristan Raines)

Step 6

Pour the mixture into a loaf pan, or an equal-sized container, and cover tightly with plastic wrap. Place the ice cream into the freezer until solid, about 6 hours, but preferably overnight.

(Image: Kristan Raines)

Tip

When covering the ice cream, make sure that a layer of the plastic wrap touches the ice cream. This help prevents ice crystals from forming.

Step 7

Remove the ice cream from the freezer, and let sit at room temperature for a few minutes before serving. Once the ice cream has slightly softened, scoop and enjoy.

(Image: Kristan Raines)