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Top Vegan And Non Vegan Cranberry Ice Cream Recipes

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

yummy-cranberry-ice-cream-recipes

What are cranberries?

Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus Oxycoccus of the genus Vaccinium. In Britain, cranberry may refer to the native species Vaccinium oxycoccos, while in North America, cranberry may refer to Vaccinium macrocarpon.

Cranberries are a popular superfood. People can consume them in the form of a sauce or a juice.

yummy-cranberry-ice-cream-recipes

Easy and Quick Cranberry Ice Cream Recipe

Ingredients :

Produce

  • 1 1/4 cups Cranberry puree

Baking & Spices

  • 1/4 tsp Salt
  • 1 cup Sugar

Drinks

  • 2 tbsp Orange juice, Fresh Squeezed

Dairy

  • 1 1/2 cups Heavy cream
  • 1 1/2 cups Whole milk

Liquids

  • 1/4 cup Water

Other

  • 12 oz Fresh cranberries (cleaned & sorted)

Instructions :

  1. Over medium heat - cook the water, salt and cranberries for 6-7 minutes.
  2. Remove from heat and allow to cool for about 10 minutes.
  3. Puree the cranberries and orange juice in a blender or food processor. (will make about 1¼ cups puree)
  4. Refrigerate cranberry puree for several hours or until cold.

For the Ice Cream :

  1. Place your desired ice cream container into the freezer. I use a loaf pan.
  2. Mix together the cream, milk, sugar and cranberry puree.
  3. Churn the mixture in an ice cream maker according to the manufacturer's instructions.
  4. Once the mixture is frozen and creamy, transfer to the cold ice cream container.
  5. Freeze for at least 4-6 hours.
  6. Thaw for 5-10 minutes before serving.
yummy-cranberry-ice-cream-recipes

White Chocolate Cranberry & Pistachio Ice Cream Recipe

Preparation time and serving portions :

10 mins to make, makes 1 quart

Ingredients :

Produce

  • 1/2 cup Cranberries that were, dried

Refrigerated

  • 4 Egg yolks, large

Baking & Spices

  • 1 small pinch Salt
  • 1/2 cup Sugar
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Nuts & Seeds

  • 1/2 cup Pistachios

Dairy

  • 1 cup Heavy cream
  • 1 1/2 cups Whole milk

Other

  • 4 ounces quality white chocolate chips or coarsely chopped pieces

Instructions :

  1. In a medium mixing bowl, whisk together the eggs yolks and sugar. Set aside.
  2. In a medium sauce pan over medium-high heat, heat the milk with the salt until it reaches just before the boiling point. Bubbles will have formed on the surface. Do not let it boil.
  3. Whisk about a cup of the hot milk into the egg yolk/sugar mixture and whisk continually until incorporated and smooth. Whisk this mixture back into the pot and whisk continually until combined.
  4. Bring the custard to a low simmer, whisking continually, until thickened enough to coat the back of a wooden spoon. Stir in the white chocolate and continue stirring until melted.
  5. Pour the custard through a fine mesh sieve into a bowl and cover the bowl with plastic wrap, pressing down onto the surface of the custard to prevent a hard layer from forming on top. Chill in the fridge overnight.
  6. The next day stir in the chilled heavy cream, then the pistachios and cranberries.
  7. Follow the instructions on your ice cream maker.
  8. When the ice cream is done, scoop it into a quart-sized rectangle freezer safe container. The shape isn't necessary but it allows you to have a long runway to scoop the ice cream. Smooth the top of the ice cream. Secure the lid and freeze for 24 hours for best results, it allows the flavors to fully develop.
  9. To scoop the ice cream, dip the spoon in hot water in between scoops.
  10. Serve immediately. Best eaten within 2 days.
yummy-cranberry-ice-cream-recipes

Gluten Free Cranberry Orange Sherbet Recipe

Gluten free

Ingredients :

Produce

  • 1 bag Cranberries, fresh
  • 1 sprigs Thyme, fresh

Refrigerated

  • 1 Egg white, large

Condiments

  • 1 Squeeze Lemon juice

Baking & Spices

  • 1 Pinch Salt
  • 1/2 cup Sugar

Drinks

  • 1 1/2 cups Orange juice

Desserts

  • 1 packet Gelatin

Liquids

  • 1 cup Water

Instructions :

  1. In a medium pot add the cranberries, orange juice, water, sugar, lemon juice, thyme and salt. Bring to the boil, then simmer until all of the cranberry skins pop. This will reduce the liquid by about a third.
  2. Remove the pot from the heat and drain out the liquids through a mesh sieve (I saved the skins to snack on as I cook or to serve over oats or pancakes the next day).
  3. Taste the liquid for sweetness and adjust to your palate. Chill of the mixture for about 10-20 minutes so it is not too hot. While the mixture is cooling mix 3-4 tablespoons of the juice from the pan with 1 packet of gelatin and whisk to dissolve the powder. Once dissolved place the gelatin mixture in a heat safe bowl tall enough to fit in a small pan with a few inches of simmering water (or you can use a double boiler- we just used a small ramekin inside of a small pot of water). Whisk the mixture until it is transparent.
  4. Immediately after you are finished with the gelatin, place the cranberry mixture in a food processor or blender and turn on. Through the top or the processor, pour in the gelatin and the egg white. Blend for a minute. Place in a container and freeze overnight.

Cranberry Sorbet Recipe

Preparation time and serving portions :

3 hrs to prepare, makes 1 quart

Ingredients :

Vegan, Gluten free

Produce

  • 3 1/2 cups 12 ounces fresh or thawed frozen cranberries, fresh or thawed frozen
  • 2 tsp Lime or orange, fresh zest

Condiments

  • 2 tbsp Corn syrup, light

Baking & Spices

  • 1 3/4 cups Granulated sugar
  • 1/4 tsp Salt

Drinks

  • 2 cups Cranberry juice, white

Liquids

  • 1 cup Water

Instructions :

1 Cook the cranberries with sugar, water, and cranberry juice: Place cranberries, sugar, water, white cranberry juice, and salt in a saucepan and bring to a boil over high heat. Reduce heat to low, cover and simmer for 15 minutes, until all of the berries have popped and the sugar has dissolved.

2 Cool, blend, and press through strainer: Cool for 10 minutes. Working in batches, purée in a blender until smooth. Press through a fine mesh strainer to remove seeds and pulp; discard seeds and pulp.

3 Add corn syrup, zest, and chill: Stir in corn syrup and zest. Cover and refrigerate until completely chilled, several hours or preferably overnight.


Cranberry & Orange Ice Cream Recipe (Dairy & Sugar Free)

Serving portions :

Serves 6

Ingredients :

Vegetarian, Gluten free, Paleo

Produce

  • 250 g Cranberries, fresh or frozen
  • 1 Orange, zest of

Canned Goods

  • 2 cans Coconut milk

Condiments

  • 3 tbsp Honey

Baking & Spices

  • 1 1/2 tsp Vanilla extract

Drinks

  • 2 tbsp Orange juice

Liquids

  • 80 ml Water

Instructions :

  1. Put the cans of coconut milk in the fridge for several hours or overnight.
  2. Place the cranberries and water in a pan and bring to the boil over a medium heat. Reduce to a simmer for 4-5 minutes and as the cranberries start to break down, squash them with a potato masher. Add the honey and vanilla extract and remove from the heat.
  3. Pour the cranberry mixture into a blender with the orange juice and blitz until completely smooth. Allow the cranberry puree to cool.
  4. Line a loaf tin with parchment. Remove the cans of coconut milk from the freezer, open and scoop out the coconut cream, leaving the water at the bottom of the tin. Whisk the coconut cream with an electric beater until light and fluffy. Fold in the cooled cranberry puree and orange zest.
  5. Cover the loaf tin with two layers of cling film, followed by a layer of tin foil and place in the freezer for at least 4 hours or until frozen through.
  6. If you are making this in advance, remove from the freezer an hour before serving to allow it to defrost a little.


Vegan Roasted Cranberry Gingerbread Ice Cream Recipe

Preparation time :

45 mins to make

Ingredients :

Vegan, Gluten free, Paleo

Produce

  • 12 oz Cranberries, fresh or frozen
  • 15 Dates
  • 1/4 tsp Ginger

Canned Goods

  • 2 cans Coconut milk, light

Condiments

  • 1 cup Maple syrup

Baking & Spices

  • 1/8 tsp Allspice
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 2 tsp Vanilla extract

Liquids

  • 1/2 cup Water

Instructions :

  1. To roast the cranberries: Preheat oven to 450 degrees F. Spread cranberries onto a rimmed baking sheet and roast for 20-25 minutes. Set aside.
  2. In a large bowl, whisk together the coconut milk, maple syrup, vanilla extract, and spices. Stir in the roasted cranberries. Set aside.
  3. To make the date caramel: In the bowl of a food processor, blend together the dates and water until smooth. You may need to add a bit more water to keep the mixture going.
  4. To make the ice cream: Pour the coconut milk mixture into a bowl of an ice cream maker and prepare according the machine directions. I let mine process for about 10 minutes before adding the date caramel. Continue to process for an additional 10-15 minutes, or until mixture is fairly solid. Transfer ice cream to a pan and freeze to solidify.
yummy-cranberry-ice-cream-recipes

Cranberry and Vanilla Ice-Cream Recipe

Vegetarian, Gluten free

Ingredients :

Produce

  • 2 cups Cranberries, fresh
  • 1 Orange, Zest of
  • 1 Orange, Juice of

Refrigerated

  • 6 Egg yolks

Condiments

  • 1 Cranberry syrup
  • 1 tbsp Lemon juice

Baking & Spices

  • 3/4 cup Granulated sugar
  • 1 Pinch Salt
  • 1 cup Sugar
  • 1 Vanilla bean, whole
  • 3/4 tsp Vanilla extract

Dairy

  • 1 Custard
  • 2 cups Heavy cream
  • 1 cup Whole milk

Liquids

  • 1 cup Water

Instructions :

  1. In a medium sauce pan, add the fresh cranberries, sugar and water. Bring to a simmer and cook for about 15 minutes or until the cranberries are soft and tender. Remove from heat and put the mixture into a food processor and pulse about 4-5 times (the texture shouldn't be creamy smooth). Then, transfer to a bowl and place in the fridge to chill.
  2. In another medium-sized sauce pan, warm 1 cup of cream, the milk and the granulated sugar. Once warmed, and the sugar is dissolved and the vanilla bean (I added the inside of the bean by splitting it and scraping the inside with the back of my knife) cover with a lid and remove from the heat. Allow to sit for about 30 minutes.
  3. In a medium-sized bowl, add the remaining heavy cream and place a mesh strainer atop the bowl.
  4. In a separate bowl whisk together the egg yolk. Slowly pour the warmed cream over the egg yolks while whisking constantly, then transfer back into the sauce pan. Stir the mixture constantly over a medium heat until it thickens and coats the back of a spoon. Add the vanilla extract.
  5. Once thickened, pour the mixture through the mesh strainer.
  6. Add the orange zest and juice to the cranberry mixture.
  7. Combine the cranberry mixture with the custard and set in an ice-bath.
  8. Let sit until it reaches room temperature then transfer to the fridge overnight.
  9. Once chilled, add to your ice cream maker and churn according to its instructions.
  10. Serve immediately, or keep in your freezer!

Cranberry Apple Sauce Recipe To Serve With Ice Cream

Ingredients

Vegan, Gluten free

Produce

  • 1 (12 oz) package Cranberries, fresh
  • 1 tsp Ginger, ground
  • 1 1/2 cups Granny smith apple

Baking & Spices

  • 1 cup Brown sugar, packed
  • 1 tsp Cinnamon, ground

Drinks

  • 11/16 cup Grape juice, white

Instructions

  1. In medium saucepan, combine all ingredients and bring to a boil.
  2. Reduce heat and simmer, uncovered, for approximately 15 minutes or until thick. Stir occasionally.
  3. Cool sauce completely and feel super cool for upgrading from the canned stuff.

You can use this cranberry apple sauce as a garnish for your ice cream.

Cranberry Orange Sorbet Recipe

Ingredients :

Produce

  • 4 cups Cranberries

Baking & Spices

  • 3/4 cup Sugar

Drinks

  • 1/2 cup Orange juice

Beer, Wine & Liquor

  • 2 tbsp Triple sec

Liquids

  • 1 cup Water

Instructions :

  1. Wash cranberries.
  2. Add cranberries and water to a pot.
  3. Bring pot to a simmer and allow cranberries to pop or burst.
  4. Once cranberries are soft remove the pot from heat.
  5. Allow to cool for a few minutes.
  6. Add mixture to blender with orange juice, sugar and Triple Sec.
  7. Blend until mixture is uniform.
  8. Strain mixture to remove any solid pieces.
  9. Pour mixture to loaf pan or flat surfaced container.
  10. Cover and freeze for 4 to 6 hours.

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