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Holidays Ice Cream - No Machine Festive Ice Cream made with just cream and condensed milk!!

White Chocolate and Cranberry Ice Cream

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Hi Bold Bakers!

Do you want to make something homemade and full of holiday flavor but not up for turning on the oven or fussing with lots of new ingredients? Whether you love traditional Christmas desserts or are looking to mix it up this year, this Holiday Ice Cream is just for you. What could be more Christmassy than cranberry and white chocolate and now you can enjoy it in an ice cream.

The best thing about this homemade White Chocolate and Cranberry Ice Cream is that it requires no special ingredients or equipment and can be made in minutes. This recipe cuts down on the time spent in the kitchen, but packs so much flavor. Instead of letting that extra cranberry sauce, or fresh cranberries go to waste, add it into my No-Machine Vanilla Ice Cream base and you are halfway there. I cooked up fresh cranberries with a little water and sugar for this recipe but feel free to add in whatever cranberry sauce you have on hand. The combination of rich ice cream, tangy cranberry, and sweet white chocolate is so indulgent, nobody will be missing that store-bought pie with boring whipped cream.

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This is the prefect thing to bring to a party or serve alongside all of your other holiday favorites. The prettiest pink color will have them all fooled into thinking you slaved away making homemade ice cream, when really you whipped up this White Chocolate and Cranberry Ice Cream in a flash!

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Have you seen my Holiday Baking Headquarters page? There you’ll find every recipe you could possibly need for the Holidays, from Easy Sugar Cookies to my Best-Ever Pecan Pie. Plus, get more Holiday Ice Cream flavors including Gingerbread Men and Cookies for Santa Ice Cream.

5 from 1 vote
Holidays Ice Cream - No Machine Festive Ice Cream made with just cream and condensed milk!!
White Chocolate and Cranberry Ice Cream
Prep Time
10 mins
Total Time
10 mins
 
Author: Gemma Stafford
Ingredients
  • 1 x 14 ounce (1 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
  1. 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.
  2. Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
  3. Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
  4. 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)
  5. Freeze at least 4 hours or overnight before scooping and serving.

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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25 Comments

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  1. Benit on November 27, 2018 at 3:23 pm

    Hi ,
    Can I use dried cranberries? If yes how to use them

    • Gemma Stafford on November 27, 2018 at 4:17 pm

      Yes you can, the same amount the recipe calls for is perfect 🙂

  2. shantel boyce on April 10, 2018 at 5:15 pm

    hi i needs help recipe white-chocolate-cranberry is in a can better.

    • Gemma Stafford on April 11, 2018 at 1:01 pm

      Hi Shantel,
      I am not sure what you mean here, sorry. do you mean the cranberries in a can? if so then these would be very handy, you can try them!
      Gemma 🙂

  3. ella on March 21, 2018 at 3:20 am

    im wondering how many calories are in one scoop

    • Gemma Stafford on March 21, 2018 at 3:59 am

      Hi Ella,
      I think you can say 220 or so, depending on how you scoop!
      Gemma 😉

  4. Annita on February 20, 2018 at 4:50 am

    Hello there,

    Thank you for these wonderful receipies. Could I please ask how long does this ice-cream keep in the freezer?

    • Gemma Stafford on February 20, 2018 at 12:49 pm

      I’m delighted to hear you like them, Annita. The ice cream keeps for around 8 weeks in the freezer 🙂

      Gemma.

      • Annita on February 26, 2018 at 12:35 pm

        Thank you for your reply, there was no point on asking how long it lasts, we polished it off in 2 days… but good to know for future recipies 🙂

        • Gemma Stafford on February 27, 2018 at 4:27 am

          Haha! Annita, This is always what I think when people ask me how long something will last, I know what happens in my house!
          Thank you, you made me smile,
          Gemma 🙂

  5. Batya on December 30, 2017 at 12:54 pm

    Hi Gemma,
    Not sure my last comment went through. I love your ice cream base recipe & all your amazing flavors. I would like to make personalized ice cream for my family. The only one I can’t find is my husband John’s favorite flavor. He’s obsessed with COLD STONE’S sweet cream flavor. I told him Gemma would know!!
    So please let me know how to create sweet cream! Thank you so much for all your amazing fun videos. You have really inspired me!
    ❤️Batya❤️ Batyababy@gmail.com

    • Gemma Stafford on December 31, 2017 at 5:27 am

      Hi Batya,
      I read your comment, and then it disappeared! I am really happy you came back to me.
      This ice cream is a really simple ice cream, made with milk and cream, with a sugar syrup, and sometimes cornstarch.
      There are a few recipes for this online. This ice cream needs churning, in some way. You can do this by whisking it as it freezes, to break down the ice crystals.
      All Recipes have a nice easy recipe, but you will need to churn it!
      Gemma 🙂

      • Batya on December 31, 2017 at 1:40 pm

        Thank you Gemma!
        I will check AllRecipies for the sweet cream ice cream. Only thing is. I’m not sure I understand the churning while freezing process. I’ll check it out. If you ever create one, gimme a shout out lol. (Your just so easy to watch & follow)
        I’ll let you know if I even attempt it!!
        I am gonna make my son pistachio. (Minus the raspberry & mint) saw two recipies involving pistachio. Wish me luck Gem!
        Batya. Batyababy@gmail.com

        • Gemma Stafford on January 2, 2018 at 6:03 am

          Hi Batya,
          This means pouring the ice cream on to tray, deep enough to hold it, freeze it for an hour or so, remove it, whisk it and returen to the freezer. Continue with this process until it is stiff and ready to be eaten, or put into a container for later use. This was the traditional way to make ice cream, it breaks down the ice crystals to give a smooth creamy ice cream.
          Gemma 🙂

  6. Cassie on December 29, 2017 at 8:09 pm

    The cranberry white chocolate was a big hit for the holidays at our house. I made it for Christmas dinner. It will be a regular holiday treat here for both Christmas and Thanksgiving. I did have to use a lot more cranberry sauce to get the nice pink color. Just to let you know everyone loved it.

    • Gemma Stafford on December 30, 2017 at 3:18 am

      Hi Cassie,
      Thank you for your kind review of this recipe, I am really happy that you enjoyed it.
      Happy new year to you and your family,
      Gemma 🙂

  7. Batya on December 29, 2017 at 3:22 pm

    Hi Gemma!
    Your flavor creations are amazing. I want to make hubby’s favorite flavor.. (sweet cream, from Cold Stone). Told him, Gemma must have her own version! I haven’t found it on your site. Can you make Sweet cream flavored ice cream?
    Thanks Gemma!
    Batya
    Batyababy@gmail.com

  8. Rashan on November 28, 2017 at 11:10 am

    Hi,
    Nice recipes. These will work great here in The Bahamas seeing that we don’t have winter. I don’t see the link for the ice cream tubs, may you please send the link. Thanks

  9. Zwelethu on November 26, 2017 at 11:33 am

    NICE recipe there Gemma…I must say you my role model….I wish to see more recipes,I wish you make me a special chocolate recipe for the coming Valentine’s Day…..

    • Gemma Stafford on November 26, 2017 at 2:27 pm

      Wow! you are thinking well ahead! I will certainly do something nice again this valentine’s day.
      Thank you for your lovely comment, and for being here with us,
      Gemma 🙂

  10. Claire123 on November 25, 2017 at 4:18 am

    I’m thinking of making a rum and raisin version will it still set the same with the rum. Also I can’t find the measurements of cream to condensed milk. Thank you.

    • Gemma Stafford on November 26, 2017 at 3:34 am

      Hi Claire,
      (https://www.biggerbolderbaking.com/homemade-ice-cream-no-machine/). The base is with the recipes. It is roughly 1/2 and 1/2, or 1:1 ratio, this will help you going forward, as you will not need to measure.
      (14 oz (1 Can/ 400ml) sweetened condensed milk (fat-free or regular) cold
      2 cups (16oz/450 ml ) whipping cream, cold
      1 teaspoons vanilla extract).
      For Rum and Raisin this is what I would do. Buy really nice quality raisins, California ones are good. soak these overnight in the rum at room temperature, the raisins will plump up, and there should not be any liquid left.
      I love this flavor too, add a grating of dark chocolate, or make a chocolate sauce with cream and good chocolate. Delicious!
      Gemma 🙂

  11. Kismet on November 25, 2017 at 12:08 am

    Would meltd white chocolate swirl into this very well?

    • Gemma Stafford on November 25, 2017 at 3:00 am

      Hi Kismet,
      It will swirl in, but it may return to a solid stage when frozen, that is little pieces of brittle chocolate in the mix. Not unpleasant though it will asl add more sweetness, and this is a sweet ice cream,
      Gemma 🙂

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