Menu
Cranberry Ice Cranberry Ice
Cranberry Slushie Cranberry Slushie
Cranberry Lemonade Cranberry Lemonade
Cranberry Creme Brulee Cranberry Creme Brulee
Blueberry Ice Cream Blueberry Ice Cream
Cranberry Pudding Cranberry Pudding
Raspberry Ice Cream Raspberry Ice Cream
Cranberry Cheesecake Cranberry Cheesecake
Cranberry Parfaits Cranberry Parfaits
Cran-Raspberry Pie Cran-Raspberry Pie
Cranberry Sherbet Cranberry Sherbet
Cranberry Cake Cranberry Cake
Cranberry Sauce Cranberry Sauce
Cranberry Limeade Cranberry Limeade
Cranberry Crumble Cranberry Crumble
Cranberry Tea Cranberry Tea
Blueberry Cheesecake Ice Cream Blueberry Cheesecake Ice Cream
Cranberry Honey Butter Cranberry Honey Butter
Cranberry Strawberry Sauce Cranberry Strawberry Sauce
Cranberry Cream Cheese Spread Cranberry Cream Cheese Spread

Cranberry Ice Cream

Add a Review
Test Kitchen Approved
Total Time

Prep: 20 min. + cooling Process: 20 min./batch + freezing

Makes

3 quarts

Updated: Jun. 27, 2023
"A traditional treat for Christmas and Thanksgiving, this recipe was my great-grandmother's," relates Nona Dumas of Wilmar, Arkansas. "It was serve in a parfait glass along with the meal. We children thought it was really special to be able to eat ice cream before we were through with our vegetables!"
Cranberry Ice Cream
Cranberry Ice Cream Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 2 cups fresh or frozen cranberries
  • 1/2 cup water
  • 4 cups milk
  • 4 cups sugar
  • 2 cups heavy whipping cream
  • 1 cup orange juice
  • 1/2 cup lemon juice

Directions

  1. In a large saucepan, cook cranberries and water over medium heat until berries pop, about 15 minutes. Strain; discard seeds and skins. Cool completely. Meanwhile, in a large saucepan, heat milk to 175°; stir in sugar until dissolved. Cool. Stir in the cream, juices and cranberry mixture.
  2. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.
Sugared Cranberries
Heat 3 tablespoons light corn syrup in microwave until warm; gently toss with 1 cup fresh or frozen cranberries, allowing excess syrup to drip off. Toss in 1/3 cup sugar to coat. Place on waxed paper; let stand until set, about 1 hour. 

Nutrition Facts

1/2 cup: 109 calories, 1g fat (1g saturated fat), 4mg cholesterol, 14mg sodium, 25g carbohydrate (24g sugars, 0 fiber), 1g protein.