Mom Sawyer's Cranberry Ice Cream

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A classic for Thanksgiving dinner or any time! This recipe has been in the family since 1938.

Submitted by Buck Sommerkamp
Published on June 19, 2020
Prep Time:
5 mins
Cook Time:
20 mins
Additional Time:
1 day 1 hr
Total Time:
1 day 1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

Original recipe (1X) yields 8 servings

  • 3 ½ cups water

  • 4 cups fresh cranberries

  • 2 ½ cups white sugar

  • ½ cup orange juice

  • ¼ cup lemon juice

  • 2 cups frozen whipped topping (such as Cool Whip®), thawed

Directions

  1. Bring water to a boil in a saucepan over high heat and add cranberries and sugar. Reduce heat and let simmer until berries pop open, about 15 minutes. Pour into a colander set over a freezer-proof bowl. Mash or press out cranberry juices and discard skins, unless you want to use them for something else.

  2. Stir orange juice and lemon juice into the cranberry juice. Freeze until mushy, about 1 hour.

  3. Stir in whipped topping and mix well. Freeze, stirring occasionally, for 24 hours.

Nutrition Facts (per serving)

323 Calories
3g Fat
75g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 323
% Daily Value *
Total Fat 3g 4%
Saturated Fat 3g 14%
Sodium 4mg 0%
Total Carbohydrate 75g 27%
Dietary Fiber 3g 9%
Total Sugars 68g
Protein 0g 1%
Vitamin C 19mg 21%
Calcium 10mg 1%
Iron 0mg 1%
Potassium 90mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.