This White Chocolate and Cranberry Ice Cream is a dreamy blend of creamy indulgence and tangy sweetness, ready in just 10 minutes. The velvety white chocolate base melts on your tongue, while bursts of tart cranberries add a delightful contrast. Perfect for a quick treat, it’s a dessert that feels luxurious yet effortless to whip up. The smooth texture and vibrant flavors make it an instant crowd-pleaser, whether you’re hosting or simply treating yourself.
Every spoonful is a symphony of rich, buttery white chocolate and zesty cranberries, creating a balance that’s both refreshing and decadent. The simplicity of this recipe means you can enjoy a homemade dessert without spending hours in the kitchen. It’s a cool, creamy escape that’s as satisfying to make as it is to savor. Dive into this effortless indulgence and let the flavors transport you to dessert heaven.
What You’ll Need
- 1 can (14 oz / 400ml) sweetened condensed milk, cold
- 2 cups (16 oz / 450ml) heavy fresh dairy cream, cold
- 1 teaspoon vanilla extract (optional, for added flavor)
- 1 1/2 cups (15 oz / 425g) cranberry sauce (homemade or store-bought)
- 1/2 cup (3 oz / 85g) white chocolate chips
How to Make It
- In a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the cold heavy cream on medium speed until stiff peaks form.
- Reduce the speed slightly and pour in the cold sweetened condensed milk. If using, add the vanilla extract at this stage.
- Increase the speed again and whip the mixture until it becomes thick and reaches stiff peaks. This is your ice cream base.
- Gently fold in the white chocolate chips and cranberry sauce until you achieve your desired color (a streaky pink is recommended).
- Transfer the mixture to a freezer-safe container and freeze for at least 4 hours, or preferably overnight, before scooping and serving.
Perfect Pairings: Sauce and Topping Ideas
Elevate your White Chocolate and Cranberry Ice Cream with a drizzle of warm caramel sauce or a sprinkle of crushed pistachios for a delightful crunch. For a festive twist, try adding a dollop of whipped cream and a few fresh cranberries on top. These additions not only enhance the flavor but also make your dessert visually stunning.
Serve It Right: Serving Suggestions
This ice cream is perfect on its own, but for a more indulgent treat, serve it in a waffle cone or alongside a slice of warm apple pie. If you’re hosting a dinner party, consider pairing it with a glass of sparkling wine for a sophisticated dessert experience. The creamy texture and sweet-tart flavors will leave your guests impressed.
Keep It Fresh: Storage and Reheating Tips
Store your ice cream in an airtight container in the freezer to maintain its creamy texture. If it becomes too hard, let it sit at room temperature for 5-10 minutes before scooping. For longer storage, cover the surface with plastic wrap to prevent ice crystals from forming. Enjoy within 2 weeks for the best flavor and texture.
Mix It Up: Recipe Variations
Feel free to experiment with different mix-ins! Swap out the white chocolate chips for dark chocolate chunks or add a handful of toasted almonds for a nutty twist. If you prefer a tangier flavor, use orange zest or a splash of orange liqueur in place of the vanilla extract. These variations can give your ice cream a unique and personalized touch.
Quick Tips: Time-Saving Hacks
To speed up the freezing process, spread the ice cream mixture in a shallow dish before placing it in the freezer. This allows it to freeze more evenly and quickly. Additionally, pre-measure your ingredients and have your equipment ready before starting to streamline the preparation process. These small steps can save you time and make the experience more enjoyable.
White Chocolate and Cranberry Ice Cream
Equipment
- stand mixer
- whisk attachment
- hand mixer
Ingredients
- 1 x 14 ounce Can/ 400ml sweetened condensed milk cold
- 2 cups 16oz/450ml heavy fresh dairy cream cold
- 1 teaspoons vanilla extract optional
- 1 1/2 cup 15oz/425g cranberry sauce
- 1/2 cup 3oz/85g white chocolate chips
Instructions
- Beat cold heavy fresh dairy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
- Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
- Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
- Now you have your ice cream base add in your white chocolate chips and cranberry sauce. Fold until desired color is reached ( i like a streaky pink color).
- Freeze at least 4 hours or overnight before scooping and serving.
