Cranberry Ice Cream

I can’t even begin to tell you how excited I am to share this recipe. I’ve shared so many different ice cream flavors over the years. And, I stand by them all. But, this Cranberry Ice Cream is truly something special.

Packed with tart and tangy cranberry flavor, this ice cream is balanced perfectly with the soft crunch and slight bitterness of dark chocolate chunks. I cannot get enough.

Is there anything else quite so good as ice cream for dessert? Give me a scoop on cake or pie, or give it to me in a cone or bowl. But, give it to me, please! I love the way that the chunks of chocolate begin to melt in your mouth as you savor each bite.

This one disappears fast!

Cranberry ice cream is unbelievably good on its own. But, that said, I would absolutely pair it with any chocolate cake, or maybe even some decadent brownies.

I would have paired it that way this time around, but I can’t. My boys demolished this flavor in one go. So, if you want this to last in your freezer, keep it secret. Keep it safe.

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

Cranberry Ice Cream in a white bowl on a wooden tabletop.

Fruit and Chocolate

Fruit and chocolate is a classic pairing. Strawberries and chocolate, am I right? This recipe highlights the match beautifully. Different textures. Different flavors. The sweet and the bitter work together to make the sum more than its parts.

It’s hard to believe that I first made this Chocolate Covered Strawberry Ice Cream over ten years ago. It’s still my favorite take on the quintessential romantic pairing of ripe red berries, dipped in chocolate.

This Blueberry Chocolate Chunk Ice Cream was a parting gift from my favorite restaurant in Phoenix. It is quite literally the best I’ve ever been served, and I’ve made it many times since moving to Ohio. And, speaking of the move, pretty much every visitor to my house in Ohio has at one point or another been introduced to this ultra decadent Black Raspberry Ice Cream. The recipe requires a bit more work than my usual fare, but it is so worth the effort.

A collage of process shots, showing each of the steps in this recipe for Cranberry Ice Cream.

Cranberry Ice Cream Recipe

The chocolate chunks in this cranberry ice cream recipe are considered optional. I have to acknowledge that you could make this recipe without them. But, I can’t imagine actually doing that.

It feels a bit weird to point out that an ice cream recipe has a bitter flavor in it. But, the dark chocolate does add a bit of bitterness. And that bitterness adds a whole new layer of depth to the sweet and tart flavors in this ice cream. Contrasting textures also play out in each bite with the smooth ice cream and the frozen chunks of chocolate.

Cranberry Recipes

If you’re lucky enough to still have cranberries on hand after making this, I recommend trying a few more of my favorite cranberry recipes. You can’t go wrong with these buttery sweet and tart Cranberry Christmas Cookies. They make a fantastic gift or a special dessert during the holiday season.

And, if you like spicy jellies like my crew does, you’ll find this Cranberry Pepper Jelly absolutely irresistible. Blended with fresh jalapeno and serrano peppers, the sweet and spicy are an exquisite experience.

This Nantucket Christmas Cranberry Pie was actually suggested to me by a reader. It reminds me that one of my favorite parts of blogging is interacting with each of you. It is such a gift to be made welcome in your kitchen. To share recipes back and forth, adapting and sharing feedback. I appreciate the time you spend here, and I don’t take it lightly.

Cranberry Sauce

Combine ¾ cup sugar and the orange juice in a saucepan over medium-high heat. Add the cranberries and bring to a boil. Reduce heat to a simmer and cook until the cranberries begin to burst. Smash the remaining cranberries with a potato masher or a wooden spoon.
Place a mesh strainer over a large bowl and press the hot cooked sauce through it. Use the back of a wooden spoon or a large spatula to do this. Scrape the underside of the strainer as well. Discard the pulp.

Ice Cream Base

Whisk the cream and milk into the strained sauce, along with the remaining ¼ cup of sugar and the salt. Pour this mixture into the ice cream maker and process according to the manufacturer’s instructions.

Chocolate Chunks

While the ice cream is churning, add the chocolate chips and coconut oil to a small glass bowl. Microwave for 90-120 seconds until softened. Stir to melt. Set aside to cool slightly.
Scoop the finished ice cream into an airtight container, drizzling chocolate over each scoop as it is added to the container. Swirl lightly with a knife or the end of a spoon and drizzle any remaining chocolate over the top of the ice cream. Cover with lid and place in the freezer until ready to serve.

Nutrition information is automatically calculated, so should only be used as an approximation.

With over 160 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a great place to start.

These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.

I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own as well.

Don’t miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs. Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me!