Cranberry Ice Cream

Cranberry Ice Cream

"'A traditional treat for Christmas and Thanksgiving, this recipe was my great-grandmother's,' relates Nona Dumas of Wilmar, Arkansas. 'It was serve in a parfait glass along with the meal. We children thought it was really special to be able to eat ice cream before we were through with our vegetables!'"
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20 m servings
Serving size has been adjusted!

Original recipe yields 36 servings



  • Prep

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  1. In a large saucepan, cook cranberries and water over medium heat until berries pop, about 15 minutes. Strain; discard seeds and skins. Cool completely. Meanwhile, in a large saucepan, heat milk to 175 degrees F; stir in sugar until dissolved. Cool. Stir in the cream, juices and cranberry mixture.
  2. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.


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oh my goodness. i don't usually like cranberries, but i figured i would stay in the holiday spirit and use cranberries. it was so good. the cranberry taste wasn't strong, but it was still very f...

The flavor is good. I used about 1 3/4 c of sugar, as I found the 2 full cups a bit too sweet. However, it can be tricky to add this much acid to milk without curdling. Both batches I've made...

i don't wait for the holidays to smoke a turkey, chicken or duck and this ice cream is perfect with these dishes.

This had an odd texture, was too sweet, and had no cranberry flavor. I'll keep looking for a cranberry ice cream recipe.

Very good. I went a little light on the sugar and it turned out perfect.

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