Orange Cranberry Ice Cream with Chocolate Chips, a fantastic frozen treat that goes down wonderfully well throughout Fall and the festive season. It's a no-churn ice cream recipe made with sweetened condensed milk, cream, dark chocolate chips and a homemade cranberry sauce made with fresh cranberries, oranges, dark brown sugar and a touch of cinnamon. So easy to make, and an exquisite dessert for the whole family.
Ice cream might be at its most popular in summer time, but there is no reason why it can't be enjoyed outside the hot season too. Especially if it's made with seasonal ingredients.
This luscious cranberry ice cream combines the very best flavours to give it a delicious holiday touch. Thanksgiving and Christmas are known for their copious amounts of rich, heavy dishes. But this ice cream is so refreshing, sweet and tart and perfect after all those foods that make us feel fuller than ever before.
What makes it so incredibly appealing is how well all the ingredients work together. And it's so simple to make, it really takes so very little prep and effort. Make it ahead of time, freeze it, and enjoy it whenever you sweet tooth strikes.
You could use a ready-made jar of cranberry sauce, but you can definitely do better than that! This homemade sauce is inspired by my cranberry sauce with orange juice, but it has ground cinnamon added for that extra holiday flavour.
Using fresh or frozen cranberries that are wonderfully tart and vibrant takes the sauce to the next level, and the orange juice adds a nice touch festive touch. It's also a nice contrast to the sweetness of the condensed milk and cream.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- cranberries - I used fresh cranberries, but frozen work as well. The cooking time might be slightly longer, as they will release extra liquid
- orange - use a large orange, as we need the juice for the sauce
- orange extract - I added it to the cream and condensed milk mixture for a strong orange touch
- cream - I used double cream (heavy cream in the US), but whipped cream would work too
- dark brown sugar - adds depth of colour and taste to the sauce
- ground cinnamon - adds an earthy, holiday touch
- sweetened condensed milk - make sure it's sweetened, as the condensed milk will not be sweet enough for this recipe
- chocolate chips - I used dark chocolate chips, but milk or white work well too
Step-by-step photos and instructions
- to make the cranberry sauce, add the orange juice and dark brown sugar to a pan set over a medium heat
- mix well then add the cranberries and cinnamon to it
- the cranberries will soon release their liquid and cook to a mushy consistency
- remove it from the heat and allow it to cool down completely
- meanwhile, add the cream to a large mixing bowl, and use a hand mixer to beat it until it holds soft peaks
- add the orange extract and sweetened condensed milk and beat again
- add 3 quarters of the chocolate chips and the cold cranberry sauce
- use a spatula to gently mix everything
- add the mixture to a metal loaf tin or freezer friendly container, scatter the remaining choc chips over and cover the tin with kitchen foil
- freeze it for at least 6 hours
Expert tips
Allow the cranberry sauce to cool down completely before adding it to the cream mixture. A hot or warm sauce will melt the cream and turn the whole mixture into a puddle.
Do not overbeat the cream, or it might split. Just beat it for long enough to hold soft peaks. Fold all the other ingredients gently, we want the ice cream mixture to be soft and airy.
Other no-churn ice cream recipes with sweetened condensed milk
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Orange Cranberry Ice Cream with Chocolate Chips
Ingredients
- 300 ml double cream (heavy cream, 10 oz)
- 300 ml sweetened condensed milk (10 oz)
- 250 g fresh cranberries (½ lb)
- 1 large orange
- 1 teaspoon ground cinnamon
- 1 teaspoon orange extract
- 100 g chocolate chips (½ cup)
- 50 g dark brown sugar (¼ cup)
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Instructions
- To make the cranberry sauce, squeeze the orange and add the juice to a pan together with the dark brown sugar and ground cinnamon.
- Mix well, and turn the cooker to a medium heat.
- Add the cranberries, and give it a good stir.
- Leave it to cook until the cranberries release their juices, and continue to cook until the mixture has a thick, jam-like consistency.
- Remove the pan from the heat, and set it aside to cool down completely.
- In a large mixing bowl, add the cream and use a hand mixer to beat it until it gets soft peaks.
- Add the condensed milk, and beat again briefly to incorporate.
- Add the chocolate chips ( reserve a quarter for decorating) and cold cranberry sauce, and use a spatula to gently incorporate them.
- Transfer the mixture to a metal loaf tin, and sprinkle the reserve chocolate chips over.
- Cover the tin well with kitchen foil and freezer for at least 6 hours.
Video
Notes
- Allow the cranberry sauce to cool down completely before adding it to the cream mixture. A hot or warm sauce will melt the cream and turn the whole mixture into a puddle.
- Do not overbeat the cream, or it might split. Just beat it for long enough to hold soft peaks. Fold all the other ingredients gently, we want the ice cream mixture to be soft and airy.
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