Two Cranberry Ice Cream

This buttermilk-based ice cream is a perfect ending to a rich holiday meal.

Tangy and refreshing, this buttermilk-based ice cream is a perfect ending to a rich holiday meal. The simple base is uncooked, or Philadelphia-style. Swirl in the cranberries after churning. Serve with cookies and garnish with thawed frozen cranberries. This can be made up to two weeks in advance.

Prep: 15 min
Serves: 8 Save

Ingredients (7)

  • 1 cup fresh cranberries
  • 1/2 cup plus 3 tablespoons sugar, divided
  • 1/3 cup dried cranberries
  • 1 1/3 cup heavy cream, chilled
  • 2 cup buttermilk, chilled
  • 1 pinch salt
  • 2 teaspoon vanilla extract


  1. Place fresh berries and 3 tablespoons sugar in a food processor and pulse until finely chopped, pausing to scrape sides. Stir in dried cranberries. Refrigerate.
  2. Combine cream, buttermilk, remaining 1/2 cup sugar, salt and vanilla in a large bowl. Whisk well.
  3. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer's instructions.
  4. When ice cream is done, remove dasher and gently stir in cranberries. Spoon ice cream into a freezer-safe container; cover and freeze at least 2 hours or until firm.


An iconic concoction that marries the tangy freshness of cranberry and lime with the robust character of vodka and a whisper of sweet orange. This vibrant, pink-hued cocktail combines both tart and sweet flavors.

Ingredients (8)

  • 1.5 oz. Smirnoff No. 21 Vodka
  • 0.75 oz. Cointreau
  • 1.75 oz. Cranberry Juice
  • 0.75 oz. Lime
  • 0.5 oz. Sugar Syrup
  • Orange Twist to garnish
  • Ice
  • <i>*Approximate serving size is 1.25 servings. Please enjoy responsibly. </i>