Cranberry-Chocolate Ice Cream Recipe

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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6-8 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6-8 servings


  • 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

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.


  1. 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.
  2. Place ice cream in a large bowl; fold in cranberry mixture and chocolate. Serve immediately or cover and freeze. Yield: 6-8 servings.
Originally published as Cranberry-Chocolate Ice Cream in Country Woman November/December 1995, p35

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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