Cranberry-Orange Ice Cream


Cranberry-Orange Ice Cream

Submitted by Julie Douglas, Shelby Electric Cooperative
Servings 12
Calories 256kcal


  • 1 bag whole cranberries
  • 3 tablespoons Truvia sweetener
  • 1 cup water
  • 1 teaspoon cinnamon
  • 1 orange zest and juice
  • 14 ounces heavy whipping cream
  • 7 ounces fat-free, sugar-free condensed milk


  • In a small saucepan, place cranberries, Truvia, water, cinnamon, 1-1/2 teaspoons orange zest and juice from half the orange. Bring to a boil. Berries will pop during the process. Continue to cook, stirring frequently until the sauce thickens. With a hand beater or potato masher, break up most of the berries. Let cool completely.
  • In a separate bowl, place heavy cream and use a hand mixer to whip. Add condensed milk and fold in with a rubber spatula or wooden spoon (do not use metal).
  • Fold in half the cranberry mixture and save the rest for topping. Put in an 8x8-inch glass pan. Cover and freeze 2-4 hours.
  • Serve and top with extra berries.


Nutrition information: 256 calories; 12.3g fat; 90mg salt; 29.5g carbohydrates; 7.5g protein.
Editor’s note: Unsweetened condensed milk can be difficult to find.’s recipe is simple, easy and works great with this recipe. Mix 1/2 cup cold water with 1-1/3 cups powdered milk until dissolved. Microwave for 1 minute and stir in 3/4 cup sugar alternative and 1 teaspoon vanilla extract. Cool before using.