The Ultimate Cranberry Sauce Ice Cream (Without Ice Cream Maker)

A Versatile Ice Cream

This cranberry sauce ice cream is double scoop-worthy. We use it as a topping on our favorite desserts (a la mode), in our coffee, a bowl, or cone. We have tried them all and we can’t get enough. We have mentioned cranberry sauce many times on our blog but we want to show you how it can be more than just a Thanksgiving side dish.

What makes us proud of this recipe is that we can share this with our sons who have many allergies. One of them is eggs. Most ice creams require an egg mixture before it’s churned but this one needs condensed milk. It still has that oh-so-creamy texture. We know we are on the right track when our toddler says, “This is tasty!!” We hope you’ll say the same!

So simple You’ll go on an Ice Cream Making Spree

The time for this recipe is mostly spent on freezing. No special equipment is needed either – it’s no churn! We love it when recipes require minimal effort but have a delicious pay-off.

1. Cranberry sauce can be added in many ways to this mixture. You can put it in directly at the end of these steps. If you prefer less chunky cranberries and want the flavors to be interspersed throughout the ice cream, we recommend pulsing it to break down the cranberries or puree it in a blender or food processor. Set aside.
   
2. In a large bowl with a mixer or standing mixer beat whipping cream until soft peaks form. Gently and gradually fold in sweetened condensed milk, cinnamon, salt, and vanilla extract.
   
   
   
   
   
3. Alternate layers of ⅓ cup of ice cream mixture and ¼ cup of cranberry sauce in a loaf pan or freezer-safe container. Place in the freezer for six hours or more to allow ice cream to set. Serve your cranberry sauce ice cream cold and enjoy!
   
   

Have Questions?

Cranberry Sauce Ice Cream

This cranberry sauce ice cream doesn't require a fancy ice cream maker! Tart cranberry sauce, sweet vanilla, and comforting cinnamon are swirled together to make a delicious and versatile treat.

Disclaimer: This post may contain affiliate links, which means we will receive a commission if you make a purchase through those links at no extra cost to you. 

Servings 1 Loaf Pan

Prep Time 15 minutes mins

Chill Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

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Equipment

• 1 Standing mixer or mixer with large bowl
• 1 Loaf Pan or freezer-safe container
• 1 Spatula

Ingredients

  

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• 2 Cups Heavy whipping cream
• ½ tsp Salt
• 1 tsp Cinnamon
• 1 tsp Vanilla extract
• 14 oz Sweetened condensed milk can
• ¾ Cup Cranberry sauce puree

Instructions

 

• If you have leftover cranberry sauce, you can either put it in directly, pulse it to break down the cranberries, or puree it in a blender or food processor.
• Beat whipping cream in a large bowl with a mixer or standing mixer until soft peaks form
• Gently and gradually fold in sweetened condensed milk, cinnamon, salt and vanilla extract to combine
• In a loaf pan or freezer-safe container, alternate layers of ⅓ cup of ice cream mixture and ¼ cup of cranberry sauce. Place in the freezer for six hours or more to allow ice cream to set. Serve cold

Author: Relatable Ladle

Course: Dessert

Cuisine: American

Keyword: Egg-free, Gluten-free, Grain-free, Nut-free, Sesame-free

How did Your Cranberry Sauce Ice Cream turn Out?

Drop us a comment down below if you made these!