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Easy Cranberry Ice Cream (No Churn)
This no churn cranberry ice cream recipe is the perfect lighter festive dessert, contrasting tart fruit with sweet syrup and vanilla ice. Pretty as a picture with jewelled fruit on top, it is quick and easy to make.
Servings: 6 portions (makes 600ml)
- 1 egg
- 150 ml double cream
- 50 g caster sugar
- 1 tsp vanilla extract
- 150 g homemade cranberry sauce
Crack and separate the egg. Put the white into a clean bowl and whisk using an electric whisk until it holds peaks. Whisk in a teaspoon of the sugar to stabilise it.
Whip the cream to firm peaks. Do this after whisking the egg whites, so that there is no need to wash the whisk between the two tasks. You must whisk to firm peaks or the cream will collapse when you add the rest of the ingredients.
150 ml double cream
Add the sugar, vanilla and egg yolk to the cream. Whisk again to soft peaks.
50 g caster sugar, 1 tsp vanilla extract
Add the whisked egg whites to the cream. Use a spatula to fold in very gently, preserving the air in the egg.
Transfer the mixture to an air-tight tub and add most of the cranberry sauce, reserving some to decorate. Gently fold to create a ripple effect through the ice cream.
150 g homemade cranberry sauce
Top the ice cream with the reserved cranberry sauce. Seal the tub and freeze for at least six hours before serving.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 168kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 20mg | Potassium: 29mg | Sugar: 12g | Vitamin A: 407IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg