Cranberry Ice Cream
Easy no-churn cranberry ice cream made with whipped cream and condensed milk. Tangy, creamy, and festive – inspired by the Finnish lingonberry version.
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
Calories: 391kcalCarbohydrates: 36gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 84mgSodium: 80mgPotassium: 271mgFiber: 1gSugar: 33gVitamin A: 1029IUVitamin C: 7mgCalcium: 183mgIron: 0.2mg
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