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Cran-Orange Ice Cream Cake

 Cran-Orange Ice Cream Cake
Give this festive ice cream cake from our Test Kitchen a try. Layers of lovely ice cream and cranberries will delight your guests, and they won't believe that the melt-in-your-mouth crust is light, but it is!
12 ServingsPrep: 30 min. + freezing Cook: 15 min. + chilling


  • 3/4 cup crushed gingersnap cookies (about 30 cookies)
  • 1/4 cup sugar
  • 1/4 cup reduced-fat butter, melted
  • 1-1/2 cups fresh or frozen cranberries
  • 1/3 cup packed brown sugar
  • 1/4 cup orange juice
  • 1/8 teaspoon ground cloves
  • 6 cups reduced-fat vanilla ice cream, softened
  • 1 tablespoon grated orange peel


  • In a small bowl, combine the cookie crumbs, sugar and butter; press
  • onto the bottom of a 9-in. springform pan coated with cooking spray.
  • Freeze for 1 hour or until firm.
  • In a small saucepan, combine the cranberries, brown sugar, orange
  • juice and cloves. Cook over medium heat for 10-15 minutes or until
  • berries pop, stirring occasionally. Cool slightly. Transfer to a
  • food processor; cover and process until blended. Refrigerate for 30
  • minutes or until chilled, stirring occasionally.
  • In a large bowl, combine ice cream and orange peel. Spread half over
  • the crust; gently spread cranberry mixture over ice cream. Freeze
  • for 30 minutes or until firm; freeze remaining ice cream mixture.
  • Soften remaining ice cream mixture; spread over cranberry layer.
  • Cover and freeze for 6 hours or until firm. Remove from the freezer

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Cran-Orange Ice Cream Cake (continued)

Directions (continued)

  • 15 minutes before serving. Yield: 12 servings.
Nutritional Facts: 1 slice equals 234 calories, 7 g fat (4 g saturated fat), 16 mg cholesterol, 204 mg sodium, 42 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.