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Cranberry-Chocolate Ice Cream Recipe

Cranberry are a wonderful tasting berry so incorporating when in an ice cream was a no-brainer. The sweetness of the chocolate is also yummy.—Marilou Robinson, Portland, Oregon

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Cranberry-Chocolate Ice Cream Recipe

Prep/Total Time: 25 min.

Yield: 6-8 Servings

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Ingredients

2 cups fresh or frozen cranberries
1/2 cup orange juice
1/2 teaspoon almond extract
1 quart vanilla ice cream, softened
4 ounces semisweet chocolate, coursely chopped or 3/4 cup miniature semisweet chocolate chips

Directions

In a saucepan over medium heat, cook cranberries and orange juice until cranberries pop, about 8 minutes. Place in food processor or blender; add extract and pulse for about 5 minutes or until coarsely chopped. Freeze 10 minutes.
Place ice cream in a large bowl; fold in cranberry mixture and chocolate. Serve immediately or cover and freeze. Yield: 6-8 servings.

Nutritional Facts 1 serving (1/2 cup) equals 170 calories, 8 g fat (5 g saturated fat), 29 mg cholesterol, 53 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cranberry-Chocolate Ice Cream in Country Woman November/December 1995, p35

Use Chocolate as Chips

“After Easter, I put leftover solid or hollow chocolate bunnies or eggs in a plastic bag and pound them into small pieces,” relates Geraldine B. of Kersey, Pennsylvania. “I use them in place of chocolate chips in recipes.”