This homemade cranberry ice cream recipe churns into a fabulous dessert with a vibrant color and the sweet-tart flavor that cranberry treats are known for. It is a wonderful way to use up extra cranberries or enjoy them in a different form.

Small bowl of homemade cranberry ice cream next to some fresh cranberries and a storage container with more cranberry ice cream.

Turn a bag of cranberries into creamy homemade ice cream with this easy 6 ingredient cranberry ice cream recipe. It turns out so flavorful and with such a great creamy texture. This is a fun and refreshing way to enjoy fall’s favorite berry.

I used to not really enjoy cranberries. Though, to be fair, the only experience I had with them was from a can on Thanksgiving.

Then, I started trying more cranberry recipes and they won me over. Now, when they start hitting the produce section in the fall, I stock up.

Saucepan with whole cranberries, sugar, water, and salt ready to be cooked into sauce.

Saucepan with cooked cranberry sauce showing popped berries and thickened texture, ready to be processed.

I love making fresh cranberry relish for Thanksgiving. And I need to make at least one cranberry snack cake annually.

Email Me The Link

I'll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!

Instead of just picking up two bags, though, I usually end up getting five or six throughout the season. I just can’t help myself!

Saucepan after cranberry sauce has been processed smooth and milk has been stirred in next to measuring cup with heavy cream and bottle of orange extract.

Ice cream scoop getting a ball of frozen homemade cranberry ice cream.

As I was staring at one of the extra bags, wondering what to make with them, ice cream popped into my mind. We have a favorite easy vanilla ice cream recipe that works as a fabulous base for other flavors.

So, I cooked down the cranberries into a simple, thick sauce and mixed it in with some cream and milk. Because orange and cranberry go so well together, I added some orange extract and voila!

Scoops of cranberry ice cream in small glass bowl next to storage container with more ice cream.

Bite of creamy homemade cranberry ice cream on spoon, ready to eat.

This ice cream still has some of that tartness from the berries and nice orange undertones. If you want it to be a bit more sweet than sweet-tart, just increase the sugar a bit.

You can also use fresh orange zest instead of the extract if you happen to have an orange on hand. Just do yourself a favor and make some ice cream with those extra cranberries!

5 from 1 rating

Cranberry Ice Cream

Author: Carlee

Servings: Servings (2 quarts)

Turn fresh or frozen cranberries into creamy ice cream with this simple recipe. It has big flavor and such a beautiful color. You just might want to stock up on extra cranberries so you can make a few batches!

Prep: 10

Cook: 15

Churn and Chill Time 3 30

Total: 3 55

Equipment

Ingredients

Instructions

If using fresh cranberries, wash and drain. Place 12 ounces cranberries in a medium saucepan with the 1½ cups granulated sugar, ¼ teaspoon salt, and ¼ cup water.
Cook over medium heat, stirring frequently, until the mixture comes to a simmer. Continue to cook for about 10 more minutes, or until most of the berries have popped and the sauce has thickened. Remove from heat and allow to cool.
Process the sauce until smooth using a blender, food processor, or immersion blender. If you need more liquid, go ahead and add some or all of the milk.
Stir in the 2 cups whole milk, 2 cups heavy cream, and 2 teaspoons orange extract. Chill until ready to churn.
Churn according to your ice cream maker's instructions, about 30 minutes. Then scoop into storage containers and freeze for at least three hours.