A few years ago, my parents gifted me an ice cream machine for Christmas (one of my favourite gifts ever, by the way). Since then, I’ve created an ice cream for each Christmas. Sticking with tradition (is it a tradition after only 2 years?), I set out to churn some holiday cheer.
The question was, what flavour should I do? I’d already done Gingerbread and Vegan Eggnog… Then I realized that I still had a bunch of cranberries sitting around from previous projects, and so the decision was made. Waste not, want not.
This recipe is a simple variation of my Vanilla Bean Ice Cream, but with a cranberry sauce swirled through out it. I loved the sweet and tart combination, and thought it looked so pretty and festive… I did find that this ice cream froze very hard. So give yourself time to let it sit out at room temperature for about 10 – 15 minutes before trying to scoop and serve it.
If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram. I’d love to see your version! 😃
Cranberry Ripple Ice Cream
Recipe Type: dessert
Makes: a little over 1 liter
ice cream base:
- 2 (13.5oz/400ml) cans Coconut Milk (full fat), well shaken
- 2 tbsp Tapioca Starch
- 2/3 cup Pure Maple Syrup
- 1/4 tsp Ground Cinnamon
- 1/8 tsp Salt
- 1 tsp Vanilla Extract
- 1 cup Fresh or Frozen Cranberries (thaw first if frozen)
- 3 tbsp Water
- 1/4 cup Pure Maple Syrup
to make the cranberry ripple:
Combine the cranberries and water in a small saucepan. Bring to a boil, and simmer until the berries burst and have softened (about 3 – 4 minutes). Remove from heat and press through a sieve, to remove the fibrous bits (try to get as much puree from the berries as you can).
Return the puree back to the saucepan and add the maple syrup. Bring to a simmer, then continue to simmer for 6 – 8 minutes, stirring frequently, until the mixture thickens and reaches a jam-like consistency.
Cool, then cover and chill until needed.
to make the ice cream base:
In a medium saucepan, whisk together the coconut milk and tapioca starch until thoroughly combined. Whisk in the maple syrup, cinnamon, and salt.
Cook the coconut milk mixture until thickened and starting to bubble (should look like runny pudding), whisking frequently. Remove from heat and stir in the vanilla extract.
Allow to cool slightly, then pour into a clean container and cover by pressing plastic wrap directly onto the surface of the mixture (this is to prevent a skin from forming). Refrigerate until cold (about 4 hours, but I like to leave mine overnight).
Whisk the mixture to even out any lumps, then pour into an ice cream maker and freeze according to the manufacturer’s directions until it reaches a “soft-serve” consistency (I ran it in my machine for 25 minutes).
to assemble the ice cream:
Scoop 1/3 of the ice cream into a container (I use a 9″ loaf pan) then drizzle 1/2 of the cranberry sauce over top of it. Repeat and top with the remaining ice cream base (so you have 3 layers of ice cream and 2 layers of cranberry sauce). Using a butter knife, swirl the layers together, being careful so to not over mix them.
Press plastic wrap directly onto the surface of the ice cream (this is to prevent ice from forming), and freeze until firm (at least 3 hours).
If the ice cream has been frozen for more than 3 hours, you may need to let it rest at room temperature for 10 – 15 minutes. This will make it creamier and easier to scoop.