Orange Cranberry Ice Cream with Chocolate Chips

A dessert glass with cranberry ice cream topped with choc chips.

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Orange Cranberry Ice Cream with Chocolate Chips

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.

Prep Time20

Cook Time10

Freezing Time6

Total Time16 20

Course: Dessert

Cuisine: International

Servings: scoops

Calories: 262kcal

Author: Daniela Apostol

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)

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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