Sweet, tart, creamy, and stunningly pink, this no-churn cranberry ice cream is the show-stopping holiday dessert you didn't know you needed. It's rich, velvety, and full of fresh cranberry flavor, yet it takes just minutes to prep and no fancy equipment.
Ready in: 25 minutes active + 6 hours freeze | Serves: 6 | Difficulty: Easy | Make-Ahead Friendly: Yes
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Quick Look at the Recipe
This bright, berry-pink ice cream combines the sweet-tart flavor of cranberries with the creamy smoothness of no-churn ice cream, and, like my Homemade Snickers Ice Cream and Cookie Dough Ice Cream, no ice-cream maker is required!
The result is an irresistible frozen treat that's festive enough for Thanksgiving or Christmas and refreshing enough for spring holidays like Easter.
Why You'll Love This Recipe
- No ice cream maker required: Like my recipes for Gingerbread Ice Cream and Rocky Road Ice Cream, you only need a hand mixer and a loaf pan.
- Holiday-ready color: That natural cranberry blush is pure celebration in a bowl.
- Perfect balance of sweet and tart: The sugar and condensed milk tame the cranberries without overpowering them.
- Make-ahead magic: Freeze it days in advance, then let it soften for easy scooping before serving.
- Versatile: Like my no-churn Peanut Butter and Jelly Ice Cream, you can serve as a stand-alone dessert, pair with pie, or use as a fancy topper for pound cake.
Main Ingredient Notes and Easy Substitutions
- Cranberries: Fresh or frozen, both work. They cook down into a jewel-colored syrup that gives this ice cream its gorgeous hue. If you've got homemade cranberry sauce on hand, you can swirl a little of that in too.
G&P Wisdom: "Every fall, I fill my freezer with fresh cranberries, Southern peas, and pecans so I can bring a taste of the season to my table all year long. Around here, a well-stocked freezer is just good Southern planning."
- Sweetened condensed milk: The secret to rich, creamy texture without churning.
- Heavy cream: Whip it until soft peaks form for the base of your ice cream. Don't substitute light cream; it won't set as well.
- Vanilla extract: Adds a little warmth and rounds out the tart cranberries.
- Lemon juice: Brightens the cranberry flavor. You could also try orange juice or a splash of orange liqueur for a citrus twist.
Check out my recipe for Cranberry Sauce if you would like to make a homemade sauce. You might want to leave out the fruit and nuts.
Recipe Variations and Twists
- Cranberry-orange: Add orange zest or swap the lemon juice for orange juice.
- White chocolate cranberry: Fold in a handful of white chocolate chips before freezing.
- Cranberry cheesecake ice cream: Add a spoonful of cream cheese to the mixture before whipping for a tangy twist.
- Festive swirl: Reserve a little cranberry purée to drizzle and swirl over the top for a marbled effect.
How to Make No-Churn Cranberry Ice Cream
- Cook the cranberries: In a saucepan over medium heat, combine cranberries, sugar, and lemon juice. Cook about 10 minutes, stirring until the berries burst and the mixture thickens. Let cool completely.
- Whip the cream: In a large bowl, beat the heavy cream with a hand mixer until stiff peaks form.
- Add sweetness: Gently fold in the sweetened condensed milk and vanilla. Beat again briefly until combined.
- Blend in cranberries: Strain the cranberry mixture, reserving the syrup. Add the cranberries (or just the liquid if you prefer a smoother texture) to the cream mixture and mix for 2-3 minutes.
- Swirl and freeze: Pour into a loaf pan, drizzle the reserved cranberry syrup on top, and swirl with a knife. Cover and freeze for at least 6 hours or overnight.
- Serve: Let sit at room temperature for 10-15 minutes before scooping.
Serving Ideas
- Scoop into festive dessert bowls and top with sugared cranberries.
- Serve alongside sweet potato pie, pecan pie, or pecan pie dump cake for a colorful contrast.
- Sandwich between chocolate cookies or gingersnap cookies to make ice cream sandwich whoopie pies.
- Add a scoop to a slice of my old-fashioned sour cream pound cake for a decadent holiday dessert.
Recipe FAQs
Yes, just blend about half of the syrup into the ice cream and drizzle the rest on top for swirls.
Yes. Less time can leave the bottom layer too soft and liquid.
Not at all. The sugar balances the tart cranberries; the condensed milk provides creaminess.
Absolutely. This recipe is freezer-friendly for up to two weeks. Cover tightly with plastic wrap or store in an airtight container.
Let it sit out for 10-20 minutes so it softens to the perfect creamy texture.
Tips for Perfect Results Every Time
- Use cold heavy cream for the best whip. Whipping heavy cream to the soft peak stage means beating it until it thickens and just starts to hold its shape. When you lift the beaters, the cream should form peaks that gently curl over at the tip, not stiff or grainy, but smooth and billowy like soft clouds.
- Cool the cranberry mixture completely before adding it to the cream; otherwise, it can deflate the whipped peaks.
- Swirl more than you think you need to get that pretty marbled pattern.
- Slice with a warm knife for a perfect, clean presentation if serving in bars or scoops.
More Recipes With Cranberries You’ll Love!
Join the Conversation
Did you make this Cranberry Ice Cream? Please leave a star rating and comment below, and let me know how you served it. Don't forget to share this recipe with a friend who might need a little color on their dessert table this holiday season!
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No Churn Cranberry Ice Cream
Equipment
- Handheld mixer
- Loaf pan (9 inch by 5 inch)
Ingredients
- 2 cups cranberries fresh or frozen
- 1 cup granulated sugar
- 1 teaspoon lemon juice
- 2 cups heavy cream
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- Heat the cranberries, sugar, and lemon juice on the stove until completely melted, about 10 minutes on medium heat. Set aside to cool.
- Beat the heavy cream until peaks form, then add the sweetened condensed milk and vanilla and beat again until peaks form again.
- Strain the cranberries and add them to the mixture. Beat again for 2-3 minutes.
- Drizzle the remaining cranberry mixture on top and swirl with a butter knife. It may take more swirling to get the pretty swirl design. Keep swirling until you get it how you want.
- Freeze for 6+ hours.
- Remove from the freezer and let thaw for 10-15 minutes before serving and enjoying!
Notes
- Use cold heavy cream for the best whip. It also helps to chill your bowl and beaters.
- Whipping heavy cream to the soft peak stage means beating it until it thickens and starts to hold its shape. When you lift the beaters, the cream should form peaks that gently curl over at the tip, not stiff or grainy, but smooth and billowy like soft clouds.
- Cool the cranberry mixture completely before adding it to the cream; otherwise, it can deflate the whipped peaks.
- Swirl more than you think you need to get that pretty marbled pattern.
- Slice with a warm knife for a perfect, clean presentation if serving in bars or scoops.
- Be sure to let the ice cream sit at room temperature for about 20 minutes before serving.
Nutrition
G&P Wisdom:
"Sometimes the simplest desserts make the biggest impression, especially when they're this pink and pretty!"
Southern Comfort Food Made Simple and Shareable.
For over a decade, Grits and Pinecones has been serving up delicious recipes with a Southern flair, simple, flavorful, and perfect to share with family and friends.
Sharon Rigsby
I can’t wait for Thanksgiving to surprise my family with this beautiful and delicious no-churn ice cream!