Gluten Free Cranberry Ice Cream Recipe
This gorgeous, rosy-hued dessert could not be simpler. It’s the perfect vehicle for that leftover can of cranberry sauce languishing in the cupboard since Christmas. Or, if you prefer to make yours from scratch, see the note at the end of the recipe.
Servings: 8 Servings
Calories: 164kcal
Ingredients
- 1 cup prepared sugar-free cranberry sauce or any cooked berries*
- 2 cups full-fat canned coconut milk
- Zest of 1 lime
- ¼ - ⅓ cup xylitol or coconut sugar or to taste
Instructions
- Set up your ice cream maker according to the manufacturer’s directions.
- Combine all ingredients in a blender and blend until perfectly smooth.
- Pour into the ice cream maker and churn according to the manufacturer’s directions. For soft ice cream, serve immediately, or freeze until firm.
Notes
*For homemade cranberry sauce: In a small saucepan, combine 2 cups cranberries with ½ cup xylitol or ⅔ cup coconut sugar, and ¼ cup water. Add zest and juice of half a lime. Cook over medium-low heat until the cranberries are cooked and almost all of them have popped, 10-15 minutes. Allow to cool before using. Makes about 1 cup.
Nutrition
Calories: 164kcal | Carbohydrates: 15g | Protein: 1g | Fat: 12g | Saturated Fat: 10g | Sodium: 17mg | Potassium: 133mg | Sugar: 13g | Vitamin A: 15IU | Vitamin C: 1.2mg | Calcium: 12mg | Iron: 1.9mg