- Serves: 6
- Ingredient Notes: Vegetarian, Vegan, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 320cal
- 23g fat (20g sat)
- 0mg chol
- 170mg sodium
- 31g carb
- 2g fiber
- 23g sugars
- 2g protein
Ingredients
- 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)
Directions
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.
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