Cranberry Swirl Ice Cream
A creamy, tart, and sweet no-churn cranberry ice cream that’s swirled with a vibrant cranberry puree. This recipe requires no ice cream maker and is simple enough for beginners while delivering a festive, gourmet-style dessert perfect for any season.
Equipment
- 1 Medium Saucepan
- 1 Food processor or blender
- 1 large mixing bowl
- 1 Hand or stand mixer with whisk attachment
- 1 Spatula
- 1 Loaf pan or airtight freezer container (1.5–2 quart capacity)
- 1 Butter knife (for swirling)
- Measuring Cups and Spoons
Ingredients
- 3 cups 300 g cranberries, fresh or frozen
- 1 ½ cups 300 g granulated sugar
- 2 tablespoons 30 ml water
- 2 cups 480 ml heavy whipping cream, chilled
- 1 can 14 oz / 397 g sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Prepare the Cranberry Mixture: Place the cranberries, sugar, and water into a medium-sized saucepan. Set the pan over medium heat and stir occasionally as the mixture begins to warm. Within a few minutes, the sugar will dissolve, and the cranberries will start to release their natural juices. Allow the mixture to cook gently for 8–10 minutes, or until the cranberries soften and become tender but not mushy. You should see the berries burst slightly, creating a syrupy, ruby-red sauce.
- Blend the Cranberry Puree: Once the cranberries have softened, remove the saucepan from the heat and let the mixture cool for a few minutes. Carefully transfer it to a blender or food processor. Blend until completely smooth, creating a thick and glossy cranberry puree. For the best results, let this puree cool to room temperature, then refrigerate until fully chilled. Cooling the mixture is essential, as adding warm puree to cream can cause it to deflate or separate.
- Chill the Mixing Tools: While the cranberry puree is cooling, place your large mixing bowl and the whisk attachment (or beaters if using a hand mixer) in the freezer for 10 minutes. This step helps the cream whip up faster and hold its structure better, giving you a fluffier, more stable ice cream base.
- Whip the Heavy Cream: Pour the chilled heavy cream into the cold mixing bowl. Using a stand mixer or hand mixer on high speed, whip the cream until it begins to thicken and soft peaks form. Continue whipping until stiff peaks are achieved—meaning the cream holds its shape firmly when you lift the whisk. If you prefer a softer, creamier ice cream, stop at soft peaks; for a firmer texture, whip until stiff peaks form.
- Incorporate Sweetened Base Ingredients: Reduce the mixer speed to low and slowly add the sweetened condensed milk, vanilla extract, and salt to the whipped cream. Mix just until combined. Be gentle during this step to maintain the airiness of the whipped cream, which creates the light, creamy texture in the final ice cream.
- Fold in Cranberry Puree: Take the chilled cranberry puree out of the refrigerator and give it a good stir with a spoon to loosen it up. Using a spatula, fold about two-thirds of the puree into the whipped cream mixture. Fold gently by running the spatula down the center of the bowl, scooping from the bottom, and lifting the mixture over itself until the puree is evenly incorporated. The mixture should have a soft pink hue with cranberry flavor running throughout.
- Layer and Swirl the Ice Cream: Transfer half of the ice cream mixture into a freezer-safe container, such as a loaf pan or airtight container. Spread it into an even layer with your spatula. Drizzle half of the remaining cranberry puree on top, then use a butter knife to gently swirl it into the mixture, creating ribbons of cranberry sauce. Add the rest of the ice cream mixture on top, followed by the final drizzle of cranberry puree. Again, swirl gently for a marbled effect. Don’t overmix—the contrast of white cream and red cranberry is what makes the dessert visually stunning.
- Seal and Freeze the Ice Cream: Smooth the top with your spatula, then cover the container tightly with a lid. If your container doesn’t seal well, place a piece of plastic wrap directly over the surface of the ice cream before sealing to prevent ice crystals from forming. Transfer the container to the freezer and allow it to set for at least 6 hours, or preferably overnight, until firm enough to scoop.
- Serve and Enjoy: When ready to serve, remove the container from the freezer and let it sit at room temperature for 3–5 minutes to soften slightly. Use a warm ice cream scoop (dip it briefly in hot water and wipe dry) to make smooth, clean scoops. Serve in bowls, cones, or alongside cakes and pies for a festive, refreshing treat.
Notes
- Chill the cranberry puree thoroughly before folding it into the cream to keep the base smooth and stable.
- For faster whipping, freeze the bowl and whisk attachment for about 10 minutes before starting.
- Stop whipping at soft peaks for a silkier texture, or go to stiff peaks if you prefer a firmer scoop.
- Cover the ice cream tightly to prevent ice crystals and maintain creaminess.
- Freeze for at least 6 hours, though overnight yields the best texture.
- Add creativity with mix-ins like chocolate chips, toasted nuts, or a splash of orange zest for a citrus twist.
