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.
Equipment
- 1 Standing mixer or mixer with large bowl
- 1 Loaf Pan or freezer-safe container
- 1 Spatula
Ingredients
- 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