Cranberry Ice-Cream Squares with Chocolate-Cookie Crust – a delicious recipe with cookies, vanilla ice cream, whole-cranberry sauce, orange liqueur. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a food processor, grind the cookies fine and pat 1/2 the cookie crumbs firmly into the bottom of a 9-inch square baking pan lined with plastic wrap.
2
In a large bowl of an electric mixer, beat the ice cream with the paddle attachment until it is softened.
3
Add the cranberry sauce and the liqueur, and beat the mixture until it is just combined.
4
Spread the ice-cream mixture over the cookie crust, sprinkle the top with the remaining cookie crumbs.
5
Place in the freezer, covered for 6 hours, or until it is firm.
6
Remove from the freezer and invert a platter over the pan, then invert the pan onto the platter.
7
Unmold the dessert onto the platter, discarding the plastic wrap.
8
Cut into squares with a serrated knife and serve.
693
kcal
Calories
35
g
Fat
72
g
Carbs
6
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 pound chocolate sandwich cookies (about 42), 1 quart vanilla ice cream, 1 1/2 cups whole-cranberry sauce, 1 tablespoon orange liqueur.
Yes, Cranberry Ice-Cream Squares with Chocolate-Cookie Crust falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
