Cran-Orange Ice Cream Cake – a delicious recipe with cookies, sugar, butter, cranberries, brown sugar, orange juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small bowl, combine the cookie crumbs, sugar and butter; press onto the bottom of a 9-in. springform pan coated with cooking spray. Freeze for 1 hour or until firm.
2
In a small saucepan, combine the cranberries, brown sugar, orange juice and cloves. Cook over medium heat for 10-15 minutes or until berries pop, stirring occasionally. Cool slightly. Transfer to a food processor; cover and process until blended. Refrigerate for 30 minutes or until chilled, stirring occasionally.
3
In a large bowl, combine ice cream and orange zest. Spread half over the crust; gently spread cranberry mixture over ice cream. Freeze for 30 minutes or until firm; freeze remaining ice cream mixture.
4
Soften remaining ice cream mixture; spread over cranberry layer. Cover and freeze for 6 hours or until firm. Remove from the freezer 15 minutes before serving.
1301
kcal
Calories
12
g
Fat
88
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup crushed gingersnap cookies (about 30 cookies), 1/4 cup sugar, 1/4 cup reduced-fat butter, melted, 1-1/2 cups fresh or frozen cranberries, and more.
Yes, Cran-Orange Ice Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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