Two Cranberry Ice Cream

Kitchen Tested
  • Yield 8 cups
  • Prep 15 mins
  • Cook 0 mins

This buttermilk-based ice cream is a perfect ending to a rich holiday meal.

Mark Boughton Photography / styling by Teresa Blackburn

Tangy and refreshing, this buttermilk-based ice cream is a perfect ending to a rich holiday meal. The simple base is uncooked, or Philadelphia-style. Swirl in the cranberries after churning. Serve with cookies and garnish with thawed frozen cranberries. This can be made up to two weeks in advance.


1 cup fresh cranberries
1/2 cup plus 3 tablespoons sugar, divided
1/3 cup dried cranberries
1 1/3 cups heavy cream, chilled
2 cups buttermilk, chilled
1 pinch salt
2 teaspoons vanilla extract


  1. Place fresh berries and 3 tablespoons sugar in a food processor and pulse until finely chopped, pausing to scrape sides. Stir in dried cranberries. Refrigerate.
  2. Combine cream, buttermilk, remaining 1/2 cup sugar, salt and vanilla in a large bowl. Whisk well.
  3. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions.
  4. When ice cream is done, remove dasher and gently stir in cranberries. Spoon ice cream into a freezer-safe container; cover and freeze at least 2 hours or until firm.

Recipe by Crescent Dragonwagon.



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