Go Back Email Link
–+ servings
Print Pin
5 from 1 vote

Cranberry Ice Cream

Bright, tart, and beautifully colored cranberry ice cream is a great way to use up leftover cranberry sauce. Or a good reason to buy some fresh or frozen cranberries just to make this dish. While it is delicious as is, adding some chopped chocolate would make an excellent addition.
Course Dessert
Cuisine American
Keyword american, Christmas, cranberry, dairy-free, dessert, easy, frozen, holiday, ice cream, nightshade-free, no-cook, nut-free, thanksgiving, vegetarian
Prep Time 10 minutes
Total Time 4 hours
Servings 6
Calories 320kcal
Author Jenny Ross

Ingredients

  • 1 cup half n half or cashew beverage
  • 4 egg yolks use pasteurized eggs if you are concerned about raw egg, see note (64g)
  • 1 1/2 cups heavy cream 340g, or a 13.5 ounce can coconut cream for dairy-free
  • 1 1/2 cups cranberry sauce
  • 1/4 cup allulose 45g
  • 1 tablespoon vanilla extract or Grand Marnier, or even gin, optional, helps keep the ice cream softer
  • 1/2 teaspoon stevia glycerite or more to taste (3g)
  • 1/4 teaspoon salt or 1/2 teaspoon kosher salt
  • 1/8 teaspoon xanthan gum optional, improves texture and helps keep the ice cream softer

Instructions

  • Add all ingredients except cream to a blender and blend until completely smooth. After blending, pass the ice cream base through a fine mesh strainer to remove any seeds or cranberry skins (this step is optional but I prefer to do it for a smoother ice cream) and then stir in the cream until smooth. Taste and add more stevia if desired (note that when it is cold, it will taste slightly less sweet).
  • Pour into an ice cream maker and process according to manufacturer’s directions. Once churned, transfer to a freezer-safe container and freeze until set, about 3-4 hours.

Notes

If you do not want to consume raw eggs, you can either buy eggs that are already pasteurized or do it yourself, if you have a sous vide machine. Simply heat to 135ºF for two hours. The egg will have a milky look to the white when you crack it but it is fine.
Protein:Energy Quotient [calories]: 0.12, Protein % of calories: 7.4%

Nutrition

Calories: 320kcal | Carbohydrates: 9g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 211mg | Sodium: 145mg | Potassium: 126mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1190IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 0.4mg