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

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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

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6 Responses to “Cranberry, Ginger, Orange, Cream Cheese Crumb Bars”

  1. #
    1
    Stefany — January 8, 2013 at 12:33 pm

    Thank you so much for making these… I was looking for something to use up 5 ounces of cream cheese, and this looks great. And added bonus- it will also use up one of the many bags of cranberries in my freezer!

    • beantownbaker — January 8th, 2013 @ 8:48 pm

      Great! I hope you enjoy them

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    2
    Stefany — January 13, 2013 at 10:16 am

    omgosh, I loved these. I’m not supposed to have dairy right now, but I snuck a tiny bite. SO. good. I didn’t have any ginger and subbed 1/2 cup of oats for 1/2 cup of the flour. Really delicious and really easy!

    • beantownbaker — January 13th, 2013 @ 10:26 am

      What a great substitution! I’m lactose intolerant so I use the Tofutti Better Than Cream Cheese. Have you tried it?

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    3
    Stefany — January 13, 2013 at 9:03 pm

    No, I can’t have soy, either. It’s for my daughter – she doesn’t tolerate dairy or soy and I’m still nursing her. It’s been a very boring (culinarily speaking) 8 months!

    • beantownbaker — January 13th, 2013 @ 10:07 pm

      Oh bummer! Not being able to eat dairy or soy must be tough!

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