Cranberry ice cream is a refreshing and tangy dessert that you can easily make at home – no ice cream machine required. The tart flavor of cranberries balances beautifully with the creamy sweetness of condensed milk and whipped cream, creating a frozen treat that’s both vibrant and indulgent.
In Finland, this recipe is traditionally made with lingonberries, a close relative of the cranberry that grows wild in Nordic forests. Since fresh lingonberries are not widely available far from Artic Circle, cranberries make the perfect substitute. They offer that same bright, tart punch and turn the ice cream into a stunning shade of pink.
The best part? You don’t need to stir the mixture while it freezes. The secret lies in combining whipped cream with sweetened condensed milk, which keeps the texture smooth and scoopable. Simply fold in your cranberry purée, freeze, and let time do the rest.
This ice cream is versatile, too. Serve it as a light finish to a holiday meal, pair it with chocolate cake, or sprinkle crushed cookies into the mix for extra crunch. Add a pinch of cinnamon or cardamom if you want a more festive, spiced version. However you enjoy it, cranberry ice cream is proof that homemade frozen desserts can be both simple and spectacular.
FAQ
Can I use frozen cranberries?
Yes. Thaw first, then simmer as directed so the berries burst and soften.
Do I have to cook the cranberries?
Highly recommended. Simmering bursts the skins and prevents a gritty texture.
How do I make the traditional Finnish version with lingonberries?
Swap cranberries 1:1 with lingonberries. If using lingonberry jam, swirl 1–1½ cups into the base and skip any extra sugar in the purée.
It tastes too tart/too sweet—how do I fix it?
Sweeten the berry purée to taste before folding it in. Add sugar for more sweetness or a squeeze of lemon for more tartness.
How do I avoid icy texture?
Use the full amount of sweetened condensed milk and well-whipped cream, cool the purée completely, cover tightly, and avoid watery mix-ins. A tablespoon of neutral vodka keeps it extra scoopable (optional).
Can I make it dairy-free?
Yes. Use coconut cream (whipped) and sweetened condensed coconut milk. Flavor will be slightly coconutty but still bright.
Cranberry Ice Cream
Ingredients
- 3 cups cranberries fresh or thawed from frozen
- 1 can sweetened condensed milk ~400 g
- 2 cups heavy whipping cream
- 1 tsp vanilla extract
- 2 tbsp sugar optional, for extra sweetness in the cranberry purée
Instructions
Prepare the cranberries.
- Simmer cranberries in a small saucepan with a splash of water until they soften and burst (about 10 minutes). Blend into a smooth purée and sweeten with sugar if desired. Let cool.
Whip the cream.
- Beat the heavy cream into soft peaks. Stir in the vanilla.
- Make the base.
- Gently fold the sweetened condensed milk into the whipped cream. Use a spatula to keep the mixture airy.
- Add cranberries.
- Fold the cranberry purée into the cream mixture. You can mix it evenly or swirl it in for a marbled effect.
Freeze.
- Pour the mixture into a freezer-safe container. Cover and freeze for 5–6 hours, or overnight, until firm.
Serve.
- Allow the ice cream to soften at room temperature for 10 minutes before scooping.
Notes
- Add crushed ginger snaps or graham crackers for texture.
- A dash of cinnamon or cardamom makes it more festive.
- Traditionally made with lingonberries in Finland – cranberries are the perfect substitute.
Nutrition
Last Updated on September 8, 2025 by Flavorado
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