Vegan Cranberry Swirl Ice Cream

Vegan Cranberry Swirl Ice Cream

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  • Each serving
  • 320cal
  • 23g fat (20g sat)
  • 0mg chol
  • 170mg sodium
  • 31g carb
  • 2g fiber
  • 23g sugars
  • 2g protein


  • 1 1/2 cups cranberries
  • 6 tablespoons brown sugar
  • 1 (3-inch) cinnamon stick
  • 1-inch piece ginger
  • 1/2 cup orange juice
  • 1 tablespoon fresh orange zest
  • 2 (15-ounce) cans full-fat coconut milk, chilled and divided
  • 1/2 cup maple syrup
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 tablespoon cornstarch
  • 2 tablespoons Cointreau (optional)


Combine cranberries, sugar, cinnamon stick, ginger and orange juice in a saucepan. Simmer until cranberries have popped and juices are reduced, 30 to 40 minutes. Remove cinnamon stick and ginger, puree and pass through a strainer; stir in orange zest. Cool completely. Combine all but 1/4 cup coconut milk, maple syrup, salt, vanilla, ground cinnamon and cloves in a heavy saucepan. Bring to a simmer over medium heat.

In a small bowl, whisk remaining 1/4 cup coconut milk and cornstarch until smooth. Stir into coconut base and cook, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from the heat, stir in Cointreau, cover and chill at least 4 hours.

Freeze coconut base in an ice cream maker according to manufacturer’s directions. Spread half the ice cream in a large cake or bread pan, pour half the cranberry sauce over, and swirl in with a knife. Top with remaining ice cream and cranberry sauce and swirl again. Freeze for a few hours or overnight.

Special notes:

No ice cream maker? Swirl the cranberry sauce into any of your favorite prepared ice creams! Allow the ice cream to soften at room temperature then transfer to a cake or bread pan and follow the directions above.