Cranberry sauce is one of my faves during the holiday season and while I love to pile on these deliciously tart berries onto my plate full of turkey, I just always seem to have so much left over. It never fails; who knew cranberry sauce could be such a burden? Of course I hate to waste something this good, so I came up with a solution that I know you’ll love. This holiday forget tossing your extra cranberry sauce out and try my recipe for Cranberry Ice Cream. You may even consider making it a post holiday tradition.
Just in case you don’t have extra cranberry sauce left over, I included an easy recipe here for you to enjoy making it any time of the year.
Cranberry Ice Cream
1 (8-ounce) bag cranberries
1/2 orange, zest and juice
1/4 cup white sugar
1 cinnamon stick
1 (1.5-quart) container vanilla bean ice cream, softened
chopped walnuts, optional
In a saucepan, add the cranberries, orange juice, zest, sugar and cinnamon stick and simmer over medium heat until the cranberries burst and the sauce thickens (approximately 10-15 minutes). Remove from the heat and allow to cool; discard the cinnamon stick once cooled.
Fill a metal mixing bowl with a 1/3 of the vanilla ice cream, spoon in 1/2 the cooled cranberry sauce and sprinkle walnuts if using. Repeat once more and finish by topping with the remainder of the ice cream. Use a spatula to gently press the ingredients together in the bowl and transfer to the freezer for a minimum of 4 hours to set.
Scoop and serve.
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