Cranberry Ice Cream

Cranberry ice cream is sweet with a bit of tartness and the perfect way to finish any meal this fall.

Cranberry Ice Cream

Last year, Hubbby and I had a great time hosting our family for Thanksgiving. All 23 of them! I spent the weeks and months leading up to Thanksgiving choosing recipes for the menu, testing them out, making freezer meals to feed the family throughout the week, and just in general talking about Thanksgiving food.

Cranberry Ice Cream

Of course, this isn’t much different from other years. Thanksgiving is my favorite holiday! Nothing beats a week off of work to just hang out with family, sleep in late, play games until the early morning hours, and of course, the food!

Most of the recipes that I used for our menu were posted last year, but there are still a few that didn’t get posted. This Cranberry Ice Cream is one of those recipes.

Cranberry Ice Cream

This ice cream is sweet and just a bit tart from the cranberries. It has a great soft/smooth texture. And, of course, I love that it’s PINK! Just perfect for the month of October and my Power of Pink Challenge.

Power of Pink
Don’t forget to enter in my Power of Pink Challenge for your chance to win a $100 donation to the charity of your choice.

One Year Ago: Roasted Beet and Garlic Pasta and Strawberry Blonde Cookies-n-Cream Ice Cream
Two Years Ago: Cranberry Ginger Fizz Cocktail and Easy Chicken and Sausage Cassoulet
Three Years Ago: Raspberry Cream Cheese Stuffed French Toast and Shrimp Fritters with Blackberry Dipping Sauce
Four Years Ago: Cranberry White Chocolate Cupcakes and White Chocolate Cranberry Mousse
Five Years Ago: Pumpkin Cranberry Muffins and Pumpkin Pecan Pie Candy
Six Years Ago: Pumpkin Pie Dip and Halloween M&M Treats
Seven Years Ago: Lemon Berry Muffins

Print Save

Cranberry Ice Cream

Cranberry ice cream is sweet with a bit of tartness and the perfect way to finish any meal this fall.

Ingredients:

For the Cranberry Sauce
1 cup sugar
1 cup water
12 ounces fresh cranberries, rinsed and drained
1/2 tsp almond extract

For the Ice Cream Base
3 1/4 cups coconut milk, divded
4 tsp cornstarch
2/3 cup sugar
2 Tbsp light corn syrup
1/4 tsp kosher salt
3 Tbsp cream cheese, softened

Directions:

For the Cranberry Sauce
Combine water and sugar in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Stir in almond extract. Set aside or refrigerate until ready to use.

For the Ice Cream Base
In a small bowl, combine 1/4 cup milk and the cornstarch. Set aside.

In a 4-qt saucepan, combine the remaining milk, sugar, syrup, and salt. Bring to boil. Cook for 4 minutes and stir in slurry. Return to boil. Stir and cook another 2 minutes.

Place cream cheese in a bowl and add ~1/4 cup hot milk mixture. Whisk until smooth. Then whisk in remaining milk mixture.

Refrigerate until cool, ~4 hours.

Place cranberry sauce and cooled milk mixture in a blender. Process until completely combined. Pour mixture in to an ice cream maker. Process according to manufacturer's instructions. Once processed, freeze until set.

Cranberry sauce recipe from Beantown Baker, ice cream base from Jeni's Splendid Ice Cream at Home

    Pin It

13 Responses to “Pomegranate Cranberry Quinoa Salad”

  1. #
    1
    Smitten Sugar — January 20, 2011 at 5:14 pm

    I just made Quinoa for the first time myself this week. Love the addition of pomegranate. I will have to try it out!

  2. #
    2
    Evan Thomas — January 20, 2011 at 5:27 pm

    I love quinoa! Never tried it with these ingredients. Great recipe!

  3. #
    3
    Chelsea — January 20, 2011 at 5:31 pm

    I love quinoa, especially in breakfast form! Never had it with pomegranates, yay!

  4. #
    4
    The Small Boston Kitchen — January 20, 2011 at 5:36 pm

    Glad you liked! It’s one of my favorites. Also packages up really nicely for a healthy take-to-work lunch!

  5. #
    5
    Fun and Fearless in Beantown — January 20, 2011 at 6:49 pm

    I adore quinoa because it is so healthy and so filling!

  6. #
    6
    ErinsFoodFiles — January 20, 2011 at 7:15 pm

    Yum yum yum! What a yummy looking quinoa dish! I love quinoa, so if you’re looking to find more quinoa recipes, feel free to browse my blog. 🙂

  7. #
    7
    Sarah @ Semi-Sweet — January 20, 2011 at 8:26 pm

    I love the versatility of quinoa – once you start cooking with it, it’s hard to stop . . . we think it makes a great breakfast, too! Warmed with milk, fruit & a little maple syrup or agave? Energy for the day!

  8. #
    8
    Nisrine|Dinners and Dreams — January 20, 2011 at 11:26 pm

    I love a good quinoa recipe. This one sounds worth a try.

  9. #
    9
    Shannon — January 21, 2011 at 1:47 am

    LOVE quinoa and poms 🙂 this looks like a delicious way to enjoy both ingredients!!

  10. #
    10
    Daisy — January 21, 2011 at 4:17 pm

    don’t worry, I am officially the last one.

  11. #
    11
    Megan — January 21, 2011 at 10:43 pm

    I’m glad you tried it! I love quinoa. I think it’s second to Israeli couscous in my book. And pomegranates — love them. This sounds delicious!

  12. #
    12
    kitchenmisfit — January 23, 2011 at 10:12 pm

    I am surprised by the chicken stock! It seems like it should be a sweet dish. I love quinoa and my husband does too!

  13. #
    13
    Cheryl — January 24, 2011 at 7:22 pm

    I have been reading about quinoa the “superfood” and how good it is for us. I bought some awhile back but hadn’t used it so I decided to try your recipe. OMG! I love it! I didn’t have pomegranate seeds and instead of almonds I used toasted pecans and also added orange zest. I will be using quinoa a lot now. Thanks!

Leave a Comment