- 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.
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.