• Kim (Cook It Allergy Free)

    posted on November 10, 2011 at 10:05 am

    Oh my. I have to say that this sounds amazing. I have never had, not made, cranberry ice cream. BUT, how wonderful would this be with my cranberry upside down cake? I love it! I think I just decided on my two desserts this year! This is a great idea, Amy! ;)

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  • jennifer p

    posted on November 10, 2011 at 11:29 am

    Just wondering – suggestions on the icecream made with coconut milk instead of dairy? Any substitutes for arrowroot powder?

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    Amy Reply:

    @jennifer p, Sub coconut milk for milk and heavy cream – just guessing; haven’t tried it. Arrowroot really helps the consistency of homemade ice cream but you can omit it if you choose.

    Hugs,
    Amy

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  • Ricki

    posted on November 10, 2011 at 11:31 am

    Sounds amazing, Amy. You had me drooling when I read your FB post about it! And it’s such a lovely color–it would be absolutely beautiful on a holiday table! (and great way for people to use up that leftover sauce). :)

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  • Bonnie

    posted on November 10, 2011 at 12:26 pm

    I dont have an ice cream maker. Is there a way around using one? We love cranberries and this is yet another yummy recipe, Amy. Thanks!!

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    Amy Reply:

    @Bonnie, You can google methods for making ice cream without an ice cream maker – I doubt it would be as creamy but I’m sure it would still be delicious!
    Hugs,
    Amy

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  • Bobbie

    posted on November 10, 2011 at 2:53 pm

    Amy- I am so dense! When do I mix the milk w/ gelatin and the milk w/ arrowroot powder? Do I let the gelatin soften and dissolve the arrowroot powder in the 2 T of milk. Combine the two and then heat? Thanks for your help!!!

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    Amy Reply:

    @Bobbie, Put 2 T of milk in a small bowl, combine with arrowroot and set aside. Sprinkle the gelatin over the remaining milk in a heavy sauce pan. Then, heat the gelatin and milk. Follow recipe as stated; stir the arrowroot mixture into the saucepan after adding the egg mixture.

    Does that help?
    Amy

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    Bobbie Reply:

    @Amy, THANKS AMY! Have a wonderful Thanksgiving!!!

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  • Alta

    posted on November 10, 2011 at 3:34 pm

    This is so pretty. Sounds tasty too!

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  • Carol, Simply Gluten Free

    posted on November 11, 2011 at 11:21 am

    Beautiful!

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  • InTolerantChef

    posted on November 11, 2011 at 4:07 pm

    So very pretty,Ibet it tastes great too! This week I’m posting my Cranberry lime and gin sorbet, lovely and tart/sweet, yumm…

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  • Charis @ MannaTreats

    posted on November 15, 2011 at 10:55 am

    this looks so yummy!

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  • dee mallett

    posted on November 18, 2011 at 1:48 am

    oh yum! I love cranberries! I make ice cream and ice milk often. I never thought of making cranberry. My favorite to make is blueberry ice milk, I add a twist of fresh lime juice. thank you, looks like cranberry ice cream will be a treat for my family at Christmas time!! :)

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  • Eric

    posted on January 14, 2012 at 8:45 pm

    This sounds really yummy! I have to ask though how you can say it’s sugar free when cranberries are full of natural sugar?

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    Amy Reply:

    @Eric, I said it’s refined sugar-free. I don’t use refined sugars. Natural sugars work just fine for my body.

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  • sabrina

    posted on August 24, 2012 at 5:41 am

    Hi..I cant find all these gluten free products here in my country , Pakistan! though your recipes look tempting and above all good for our health !!!!thanks Amy

    [Reply]

    Amy Reply:

    @sabrina, Oh gosh – that must be difficult Sabrina! Are you able to find any gluten-free products at all?

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    sabrina Reply:

    @Amy, Hi, I have to search here …lets see if i find any! thanks

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  • Chris

    posted on August 9, 2013 at 7:48 am

    Is there a way to make this egg free? Can I up the gelatin? Thanks!!!!

    [Reply]

    Amy Reply:

    @Chris, I don’t think the results would be as creamy. Instead, mix in 1/2 teaspoon of xanthan gum or guar gum. That should help.

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