Thanksgiving always seems to be that time of year when everyone is cooking up a storm. Families come together from all over for that special feast and a giant turkey. It’s also the holiday that people seem to end up with the most leftovers. Now, casseroles and leftover stuffing can easily be reheated or even toasted up for a crunchy mac & cheese topping, but what about the other leftovers? What if there’s leftover cranberry sauce? Only so much of that giant can be used up. What can you do with the rest of it?
Now, I am by no means a chef, but I do have my fair share of fun in the kitchen. With this Thanksgiving leftover being so sweet, why not make cranberry sauce into ice cream? Better yet, why not make it dairy-free so even the lactose intolerant can enjoy themselves? I started researching sweet treats made with cranberry flavors and pulled inspiration from Bon Appetit’s cranberry citrus sorbet, and this recipe for almond milk ice cream from the dessert blog Chocolate Covered Katie and began experimenting.
You don’t need an ice cream machine!
Leave Amazon alone. You don’t need an ice cream machine for this, and that’s honestly my favorite part! If you have a food processor or blender, you can pour the mixture into ice cube trays and then freeze until they’re solid. I used miscellaneous silicone molds I had around the house. Once frozen, let the ice cubes thaw for a couple of minutes and then blend it all together until smooth.
If you don’t have a blender, freeze a shallow container — the longer the better. Pour the mixture into the container. After 30 minutes, aggressively stir the mixture to break up the ice crystals as much as possible and then put it back in the freezer. Repeat this every 30 minutes for 2 hours or more depending on how the texture is progressing.
I used the first option, but the second option really works if you’re in a pinch.
Eating this cranberry, dark chocolate ice cream makes me feel like I’m eating trü frü’s hyper-chilled treats in a delicious, creamy form. Definitely try it for yourself!
Cranberry Sauce Dairy-Free Ice Cream
Ingredients
Instructions
- Dice up 3 cups of the jellied cranberry sauce, and put it in a pot on simmer. Cook it down until it becomes a jam-like consistency. Make sure to stir every few minutes and regularly check on it, as there is potential for the sauce to burn.
- Once it reaches the correct consistency, take it off the heat and let it cool down to room temperature. Sticking it in the fridge will help speed up the process.
- While the cranberry sauce is cooling, grab a large bowl. In the bowl, pour in 2 cups of almond milk, ⅓ cup of agave nectar, ⅜ teaspoons of salt, and ½ cup of almond butter. Mix until well combined. For the most homogeneous consistency, using a blender is advised.
- If the cranberry sauce hasn’t cooled yet, stick the mixture in the fridge. If it is, pour the sauce into the mixture along with 3 tablespoons of dark chocolate chips until well combined. I also recommend using a blender for this as well.
Notes
- Using a blender is recommended but not required.