No-Churn Cranberry Ice Cream (Festive Holiday Dessert) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Freeze: Cover the loaf pan and freeze the ice cream for at least 6 hours or overnight until firm.
- 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
