An easy no churn recipe for smooth and creamy vanilla cream cheese ice cream, swirled with homemade cranberry raspberry sauce. You can make this cranberry ice cream using up leftover cranberry sauce from Thanksgiving!
You might also love these cranberry almond shortbread crumb bars, chocolate cranberry upside down cake, and cranberry cream cheese pie.
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Why You’ll Love This Recipe
Sweet and Tart. Since no churn ice cream tends to be on the sweeter side, the tartness of the cranberry sauce swirled throughout wonderfully balances all the flavors.
Easy No Churn Recipe. You won’t even need an ice cream maker for this cranberry ice cream, just an electric mixer for whipping up the cream until fluffy.
Perfect for the Holidays. Whether you want to use up leftover cranberry sauce, or make a batch just for this ice cream, cranberry swirl ice cream is delicious on its own, or served with fruit pies at Thanksgiving and Christmas.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Cranberry Sauce. After Thanksgiving, I still had a jar of leftover homemade cranberry raspberry sauce in the freezer. It’s delicious swirled into creamy vanilla ice cream.
- Sweetened Condensed Milk. The sugar in the sweetened condensed milk is what makes the ice cream sweet, as well as gives it a smooth, creamy texture.
- Cream Cheese. Adds more richness and body. Use block cream cheese, not whipped cream cheese.
- Salt. Balances the sweetness.
- Vanilla Ice Cream. Flavor.
- Heavy Whipping Cream. The high fat content makes a rich, smooth and creamy homemade ice cream.
Instructions
- Make the cranberry raspberry sauce and thoroughly chill it before adding it to the ice cream.
- In a bowl, use an electric mixer to beat the sweetened condensed milk, cream cheese, salt and vanilla extract until smooth.
- Add the cold heavy whipping cream and beat on medium speed for several minutes until soft, thick peaks form.
- Spread half the ice cream mixture into a freezer safe lidded container with a 2-quart capacity. Dollop with half the chilled cranberry sauce and swirl it in. Repeat with the rest of the ice cream and cranberry sauce.
- Freeze for at least 8 hours, or overnight, until firm enough to scoop.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
I imagine that you could use canned cranberry sauce. But obviously it will taste better if you use my homemade recipe.
Homemade ice cream is best eaten within about 2 weeks.
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No Churn Cranberry Swirl Cream Cheese Ice Cream
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 1 ¼ cups leftover cranberry sauce
- 1 can (14 oz) sweetened condensed milk
- 4 oz block cream cheese, softened to room temperature
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tsp vanilla ice cream
- 2 cups cold heavy whipping cream
Instructions
- Make the cranberry raspberry sauce and thoroughly chill it before adding it to the ice cream.
- In a bowl, use an electric mixer to beat the sweetened condensed milk, cream cheese, salt and vanilla extract until smooth.
- Add the cold heavy whipping cream and beat on medium speed for several minutes until soft, thick peaks form.
- Spread half the ice cream mixture into a freezer safe lidded container with a 2-quart capacity. Dollop with half the chilled cranberry sauce and swirl it in. Repeat with the rest of the ice cream and cranberry sauce.
- Freeze for at least 8 hours, or overnight, until firm enough to scoop.
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