Cranberry Ice Cream with Chocolate Chunks
Packed with tart and tangy cranberry flavor, this irresistible ice cream is balanced perfectly with the soft crunch and slight bitterness of dark chocolate chunks.
Servings: 6
Ingredients
Cranberry Sauce
- ¾ cup sugar
- ¾ cup orange juice
- 12 ounces fresh or frozen cranberries
Ice Cream Base
- 1 cup heavy cream
- ½ cup milk
- ¼ cup sugar
- ⅛ teaspoon kosher salt
Chocolate Chunks
- ⅔ cup dark chocolate chips
- 1 tablespoon refined unflavored coconut oil
Instructions
Cranberry Sauce
- Combine ¾ cup sugar and the orange juice in a saucepan over medium-high heat. Add the cranberries and bring to a boil. Reduce heat to a simmer and cook until the cranberries begin to burst. Smash the remaining cranberries with a potato masher or a wooden spoon.
- Place a mesh strainer over a large bowl and press the hot cooked sauce through it. Use the back of a wooden spoon or a large spatula to do this. Scrape the underside of the strainer as well. Discard the pulp.
Ice Cream Base
- Whisk the cream and milk into the strained sauce, along with the remaining ¼ cup of sugar and the salt. Pour this mixture into the ice cream maker and process according to the manufacturer's instructions.
Chocolate Chunks
- While the ice cream is churning, add the chocolate chips and coconut oil to a small glass bowl. Microwave for 90-120 seconds until softened. Stir to melt. Set aside to cool slightly.
- Scoop the finished ice cream into an airtight container, drizzling chocolate over each scoop as it is added to the container. Swirl lightly with a knife or the end of a spoon and drizzle any remaining chocolate over the top of the ice cream. Cover with lid and place in the freezer until ready to serve.
Nutrition
Calories: 443kcal | Carbohydrates: 57g | Protein: 4g | Fat: 24g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 90mg | Potassium: 303mg | Fiber: 3g | Sugar: 47g | Vitamin A: 714IU | Vitamin C: 24mg | Calcium: 120mg | Iron: 1mg