Gluten Free Cranberry Ice Cream Recipe
This gorgeous, rosy-hued dessert could not be simpler. It’s the perfect vehicle for that leftover can of cranberry sauce languishing in the cupboard since Christmas. Or, if you prefer to make yours from scratch, see the note at the end of the recipe. This recipe would also work with any cooked berries.
I used a Breville Smart Scoop ice cream maker for these recipes, but they will work in any machine. Or, if you don’t have an ice cream maker, use my food processor method.
Food processor method (for a soft-serve style ice cream): Once the ingredients are blended, rather than placing in an ice cream maker, divide the mixture evenly among 9-12 silicone muffin cups. Freeze until firm, then remove cups and store the disks in a plastic food storage bag until ready to serve. To make the ice cream, take 1-2 frozen disks per serving. Cut each disk in quarters and process until the mixture resembles crumbs. Scrape the sides and press the mixture down. Continue to process until it blends and becomes creamy. Serve immediately.
Gluten Free Cranberry Ice Cream Recipe
Ingredients
- 1 cup prepared sugar-free cranberry sauce or any cooked berries*
- 2 cups full-fat canned coconut milk
- Zest of 1 lime
- ¼ - ⅓ cup xylitol or coconut sugar or to taste
Instructions
- Set up your ice cream maker according to the manufacturer’s directions.
- Combine all ingredients in a blender and blend until perfectly smooth.
- Pour into the ice cream maker and churn according to the manufacturer’s directions. For soft ice cream, serve immediately, or freeze until firm.
Notes
Nutrition
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