No-Churn Cranberry Ice Cream (Festive Holiday Dessert) Recipe

Introduction

This no-churn cranberry ice cream is a festive and creamy holiday treat that requires no ice cream maker. Bursting with tangy cranberry flavor and swirled with a vibrant sauce, it’s perfect for those looking for an easy yet impressive dessert.

Ingredients

• 2 cups cranberries (fresh or frozen)
• 1 cup granulated sugar
• 1 teaspoon lemon juice
• 2 cups heavy cream
• 14 ounces sweetened condensed milk
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Heat the cranberries, sugar, and lemon juice in a saucepan over medium heat, stirring occasionally until the mixture is completely melted, about 10 minutes. Remove from heat and set aside to cool completely.
2. Step 2: Using a handheld mixer, beat the heavy cream until soft peaks form. Add the sweetened condensed milk and vanilla extract, then continue beating until firm peaks form again.
3. Step 3: Strain the cooled cranberry mixture to remove skins and seeds, then gently fold it into the whipped cream mixture. Beat for an additional 2 to 3 minutes to combine.
4. Step 4: Drizzle any remaining cranberry sauce on top of the ice cream mixture in the loaf pan. Use a butter knife to swirl the sauce into the mixture, creating a marbled effect. Keep swirling until you achieve the desired pattern.
5. Step 5: Freeze the ice cream for at least 6 hours or until firm.
6. Step 6: Before serving, remove from the freezer and let thaw at room temperature for 10 to 15 minutes to soften slightly for easy scooping.

Tips & Variations

• For best results, use cold heavy cream and chill your mixing bowl and beaters to help achieve stable peaks.
• Make sure the cranberry mixture is fully cooled before adding it to avoid deflating the whipped cream.
• Swirl the cranberry sauce more than you think to create a beautiful marbled effect.
• If serving in bars or slices, warm your knife slightly for clean cuts.
• Try adding a handful of crushed ginger snaps or chopped nuts for extra texture and flavor.

Storage

Store the cranberry ice cream in an airtight container in the freezer for up to 1 week. To serve, remove from the freezer and let it sit at room temperature for about 15 to 20 minutes to soften slightly for easy scooping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

Yes, frozen cranberries work well and can be used directly without thawing before cooking.

Do I need an ice cream maker for this recipe?

No, this is a no-churn recipe that relies on whipped cream and freezing to create a creamy texture without an ice cream maker.

No-Churn Cranberry Ice Cream (Festive Holiday Dessert) Recipe

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4.8 from 73 reviews

This No-Churn Cranberry Ice Cream is a festive holiday dessert that combines tangy cranberries with rich, creamy vanilla ice cream. Made without an ice cream maker, this easy recipe involves cooking down cranberries with sugar and lemon juice, folding the mixture into whipped cream and sweetened condensed milk, and freezing to a smooth, swirled finish. Perfect for holiday gatherings or as a refreshing treat, it features a beautiful cranberry swirl and requires no special equipment beyond a mixer and a loaf pan.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 6 hours 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cranberry Mixture

• 2 cups cranberries, fresh or frozen
• 1 cup granulated sugar
• 1 teaspoon lemon juice

Ice Cream Base

• 2 cups heavy cream, cold
• 14 ounces sweetened condensed milk
• 1 teaspoon vanilla extract

Instructions

1. Cook Cranberries: In a saucepan over medium heat, combine cranberries, sugar, and lemon juice. Cook for about 10 minutes, stirring occasionally until the cranberries have completely melted into a thick sauce. Remove from heat and set aside to cool completely.
2. Whip Cream: Using a handheld mixer, beat the cold heavy cream until soft peaks form—meaning the cream thickens and holds its shape but still looks smooth and billowy.
3. Add Condensed Milk and Vanilla: Pour in the sweetened condensed milk and vanilla extract to the whipped cream and continue beating until stiff peaks form, ensuring the mixture is light and airy.
4. Combine Cranberry Mixture: Strain the cooled cranberry sauce to remove any solid bits and gently fold it into the whipped cream mixture. Beat again for 2 to 3 minutes to incorporate the flavor evenly.
5. Swirl Cranberry Sauce: Drizzle the remaining cranberry sauce on top of the ice cream base in the loaf pan. Use a butter knife to swirl the sauce through the mixture to create a marbled pattern. It may take several swirls to achieve the desired look.
6. Freeze: Cover the loaf pan and freeze the ice cream for at least 6 hours or overnight until firm.
7. Serve: Remove the ice cream from freezer and let it thaw at room temperature for 10-15 minutes before scooping. For clean slices if serving in bars, warm your knife before slicing.

Notes

• Use cold heavy cream and chill your mixing bowl and beaters for better whipping results.
• Whip heavy cream to the soft peak stage before adding condensed milk to maintain lightness.
• Cool the cranberry mixture completely to prevent deflating the whipped cream peaks.
• Swirl the cranberry sauce more than you think you need to achieve a pretty marble effect.
• Slice with a warm knife for clean presentation when serving in bars.
• Allow ice cream to sit at room temperature for about 20 minutes before serving for easier scooping and better texture.

Keywords: no churn ice cream, cranberry ice cream, holiday dessert, easy ice cream recipe, festive dessert