There’s just something magical about homemade ice cream, isn’t there? That rich, creamy texture you can’t get from a store-bought pint. But my all-time favorite has to be this cranberry ice cream – it’s this incredible dance of tart and sweet that just wakes up your whole mouth. I first started making it years ago when I accidentally bought way too many cranberries for Thanksgiving sauce. I thought, “What the heck, let’s try it in ice cream!” And oh my gosh, it was a revelation. Now it’s our family’s non-negotiable holiday dessert, the perfect bright, refreshing finish to a heavy meal.

Why You’ll Love This Cranberry Ice Cream

Trust me, this cranberry ice cream is going to become your new obsession. Here’s why:

Refreshing flavor: The tartness of cranberries balanced with creamy sweetness is downright addictive.
Easy to make: No fancy skills needed – just blend, churn, and enjoy.
Perfect for holidays: It’s festive, vibrant, and a total crowd-pleaser.
Customizable sweetness: Taste your cranberry puree and adjust the sugar to your liking.

Cranberry Ice Cream Ingredients

Here’s what you’ll need to make this dreamy cranberry ice cream – and yes, every single ingredient matters! I’ve made this enough times to know you can’t cut corners if you want that perfect creamy-tart balance.

2 cups fresh cranberries (not frozen – trust me, the flavor is brighter)
1 cup granulated sugar (you might need a touch more if your cranberries are extra tart)
1 cup heavy cream (go for the good stuff, it makes all the difference)
1 cup whole milk (none of that skim milk business here)
3 large egg yolks (room temperature – they’ll blend into the custard smoother)
1 tsp vanilla extract (the real stuff, not imitation)
1/4 tsp salt (just a pinch to make all the flavors pop)

See? Simple ingredients, but when they come together – wow. Just wait till you taste it!

Equipment You’ll Need

You probably already have most of what you need in your kitchen! Grab a blender for the cranberry puree, a saucepan for the custard, a whisk, a fine-mesh strainer, and, of course, an ice cream maker. That’s it – you’re ready to go!

How to Make Cranberry Ice Cream

Okay, let’s dive into the fun part – making this gorgeous cranberry ice cream! I promise it’s easier than you think, and the results are so worth it. Just follow these simple steps, and you’ll have the creamiest, most flavorful ice cream in no time.

Step 1: Prepare the Cranberry Puree

First things first – let’s tackle that vibrant cranberry puree. Toss your fresh cranberries and sugar into a blender and let it rip! You want to blend until it’s completely smooth, with no chunks left. The sugar helps break down the cranberries and balances their natural tartness. Give it a quick taste – if it’s too puckery for your liking, add another tablespoon of sugar.

Step 2: Make the Custard Base

Now for the creamy magic! Heat your milk and cream in a saucepan over medium heat until it’s just steaming – don’t let it boil. While that’s warming up, whisk your egg yolks in a separate bowl until they’re light and frothy. Here’s the important part: slowly drizzle the warm milk mixture into the eggs while whisking constantly. This “tempering” prevents scrambled eggs in your ice cream! Pour everything back into the saucepan and cook on low, stirring constantly, until it thickens enough to coat the back of a spoon.

Step 3: Combine and Chill

Strain your custard through a fine-mesh sieve to catch any little bits, then stir in your gorgeous cranberry puree and vanilla. The color at this point is just stunning! Now comes the hard part – patience. Cover and chill this mixture for at least 4 hours (overnight is even better). This cooling time is crucial for the flavors to meld and for the mixture to churn properly.

Step 4: Churn and Freeze

Finally – the payoff! Pour your chilled mixture into your ice cream maker and let it work its magic according to the manufacturer’s instructions. Mine usually takes about 20-25 minutes to reach that perfect soft-serve consistency. Transfer to an airtight container and freeze for at least 2 hours to firm up. Then scoop, serve, and prepare for compliments!

Tips for Perfect Cranberry Ice Cream

After making this recipe more times than I can count, I’ve learned a few tricks to guarantee cranberry ice cream perfection every single time:

Taste your puree: Cranberries vary in tartness – adjust the sugar before adding it to the custard. I usually sneak an extra tablespoon when mine are really puckery.
Custard check: When cooking the base, it’s ready when it coats the back of a spoon and leaves a clear line when you run your finger through it.
Chill thoroughly: I know it’s tempting to rush, but that 4-hour chill (or overnight!) makes all the difference in texture.
Freeze your bowl: If using an ice cream maker with a freezer bowl, make sure it’s completely frozen solid – at least 24 hours for best results.

Follow these simple tips, and you’ll have ice cream so good it’ll make your spoon stand up and cheer!

Cranberry Ice Cream Variations

Want to mix it up? Here are some fun twists to try! Add a tablespoon of orange zest to the puree for a bright citrus kick. Swirl in melted white chocolate during the last few minutes of churning for a decadent touch. For a dairy-free version, swap the cream and milk with full-fat coconut milk – it’s just as creamy and delicious!

Serving and Storing Cranberry Ice Cream

When it’s time to serve, this cranberry ice cream shines all on its own, but I love topping it with sugared cranberries for an extra festive touch. Store it in an airtight container in the freezer – it’ll keep that creamy texture for up to 2 weeks (if it lasts that long!). Just let it sit at room temperature for 5 minutes before scooping for the perfect soft consistency.

Cranberry Ice Cream Nutrition

Now, I’m no nutritionist, but here’s the scoop on what’s in this delicious cranberry ice cream (pun totally intended!). Remember, these values are estimates and can vary based on your specific ingredients:

Per 1/2 cup serving: About 210 calories
Fat: 12g (7g saturated)
Sugar: 22g
Protein: 3g

But let’s be real – when something tastes this good, who’s counting? Everything in moderation, right?

Cranberry Ice Cream FAQs

Got questions? I’ve got answers! Here are the most common things people ask me about making this cranberry ice cream:

Can I use frozen cranberries?
You can, but fresh really are better! Frozen cranberries tend to be more watery and less flavorful. If you must use frozen, thaw them first and drain any excess liquid before blending.

How do I fix grainy texture?
Oh no – graininess usually means the custard got too hot! Next time, keep the heat low and stir constantly. For your current batch, try blending it smooth before re-churning.

What if I don’t have an ice cream maker?
No worries! Pour your mixture into a shallow dish and freeze, stirring every 30 minutes for 3-4 hours. It won’t be quite as smooth, but still delicious!

Can I make this dairy-free?
Absolutely! Swap the cream and milk for full-fat coconut milk. The coconut flavor actually pairs beautifully with the tart cranberries. Just follow the same steps otherwise.

Now I want to hear from you! Have you tried this cranberry ice cream recipe? What twists did you add? Drop your creations in the comments below – I can’t wait to see them!

Creamy 2-Ingredient Cranberry Ice Cream That Melts Hearts

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A refreshing homemade cranberry ice cream with a perfect balance of tart and sweet flavors.

Author: Cole Bennett
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 6 hours 25 mins
Yield: 1 quart 1x
Category: Dessert
Method: Churned
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups fresh cranberries
1 cup granulated sugar
1 cup heavy cream
1 cup whole milk
3 large egg yolks
1 tsp vanilla extract
1/4 tsp salt

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Instructions

Blend cranberries and sugar until smooth.
Heat milk and cream in a saucepan until warm.
Whisk egg yolks, then slowly add warm milk mixture.
Return mixture to saucepan, cook until thickened.
Strain custard, then mix with cranberry puree.
Chill for 4 hours, then churn in an ice cream maker.
Freeze for at least 2 hours before serving.

Notes

Use fresh cranberries for best flavor.
Adjust sugar based on cranberry tartness.
Chill mixture thoroughly before churning.

Nutrition

Serving Size: 1/2 cup
Calories: 210
Sugar: 22g
Sodium: 45mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 85mg