No Churn Cranberry Ice Cream

No Churn Cranberry Ice Cream ~ this easy seasonal no churn homemade ice cream is a refreshing option for holiday pies and takes à la mode to a whole new level!

I love to make homemade ice cream with seasonal ingredients no matter what time of year it is. There are so many great ways to infuse the fall and holiday season into ice cream…I’ve made PUMPKIN PIE ICE CREAM, both no churn and regular versions. I’ve made MAPLE WALNUT ICE CREAM, which is always a hit on my holiday pies, and  NUTMEG ICE CREAM and CARDAMOM ICE CREAM are a couple of my favorites. You won’t find these flavors in the ice cream aisle!

With no churn recipes there’s no excuse not to get in on homemade ice cream, you don’t need any special equipment other than a food processor, blender, or electric beaters to whip the cream and get everything mixed together before freezing.

I used sugar and a little lemon juice to bring out the flavor of the cranberries. The sugar and cream reduce the bitterness of the berries, and the resulting flavor is mildly tart and fruity.

TIP: No churn ice cream tends to be very rich because it doesn’t get air incorporated into it as it freezes, which is what an ice cream maker does. For that reason I recommend serving it in small portions sizes. In my photos I scooped out more than necessary!

More fall and winter themed ice cream recipes  ~

• BLOOD ORANGE ICE CREAM
• IRISH WHISKEY ICE CREAM
• ROASTED FIG GELATO
• AMARETTO POPPY SEED ICE CREAM

What? You just want plain old vanilla? I’ve got that for you too: NO CHURN VANILLA BEAN ICE CREAM.

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3.95 from 19 votes

No Churn Cranberry Ice Cream

Course Dessert

Cuisine American

Yield 10 servings

Calories 225kcal

Author Sue Moran

Cook ModePrevent your screen from going dark

Ingredients

• 1 12 ounce 340g bag fresh cranberries (you can use frozen)
• 1/2 cup sugar
• juice of 1/2 lemon
• 1 cup heavy cream
• 1 14- ounce can sweetened condensed milk

Instructions

• Put the cranberries, sugar, and 1/4 cup water in a saucepan and combine well. Heat to a full boil, stirring often, and then let bubble away for about 8-10 minutes until the cranberries have burst and the mixture is thick. Stir in the lemon juice.
• Let cool for a few minutes and then puree in a high speed blender or food processor. Put the puree in a small bowl and refrigerate (I put mine in the freezer to speed up the process) until chilled.
• Put the cream in your clean blender or food processor and process until whipped, this will take just about 45 seconds, depending on your machine. Add the cranberry mixture and the sweetened condensed milk and process to combine. Scrape down the sides of the machine if necessary, and don't process too long, just enough to get everything mixed well.
• Pour the ice cream mix into a loaf pan or other container. Cover with plastic wrap and freeze for at least 6 hours or overnight.

Nutrition

Serving: 1 | Calories: 225kcal

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Make it your own ~

• If you want to use an ice cream maker, use half & half in place of the cream and condensed milk. Combine the cranberry puree with the half & half in a blender or food processor and then proceed according to your machine’s directions.

Don’t forget to pin this no churn cranberry ice cream for the holidays!