Two Cranberry Ice Cream

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 cups
  • Prep: 15 mins
  • Cook: 0 mins

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.


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

Nutritional Info *per serving

  • Calories 210
  • Fat 16g
  • Sodium 85mg
  • Carbohydrate 14g
  • Fiber 1g
  • Protein 3g