I'd never imagined leftover cranberry sauce turning into something so dreamy. But when I swapped it into my Ninja Creami, voilà, a tart, creamy sundae-worthy treat appeared. It's quick, bold in flavor, and perfect for holiday vibes or anytime you want something bright.
You'll love how easy it is (just four ingredients!), how cranberry plays center stage, and how it pairs beautifully with things like ginger snaps, a drizzle of balsamic glaze, or even a slice of pumpkin cheesecake. If you've tried my Ninja Creami Pumpkin Spice Ice Cream or Ninja Creami Pumpkin Spice Milkshake, this is in the same family of playful frozen desserts.
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The ingredients
- Cranberry sauce (whole-berry or lightly chunky)
- Half and half (or mix of cream + milk)
- Instant vanilla pudding mix
- Vanilla extract
Notes on ingredients:
- Use instant (not cooked) pudding mix, it helps stabilize texture.
- Cranberry sauce gives both flavor and body.
- Don't use a fully gelled, hard crystal cranberry, if so, blend or thin it.
- Half and half balances richness without being overly heavy.
For the ingredients quantities go to the recipe card below
Steps-by-step Instructions for the Ninja Creami Cranberry Ice Cream
Whisk the half and half and instant vanilla pudding mix until smooth, no lumps.
Add vanilla extract.
Fold in cranberry sauce; blend lightly (immersion blender works well) until the berries are dispersed but still visible.
Transfer into a Ninja Creami pint. Level the surface, don't exceed the "max fill" line.
Freeze on a flat, level shelf for at least 24 hours.
Lock and spin on the "Ice Cream" setting.
Check texture. If it's dry or crumbly, re-spin. If still off, stir in 1 tablespoon half and half and re-spin.
Serve right away, or store and re-spin just before serving.
Tips for Success
- Always freeze the pint flat, a lopsided freeze can wreck texture.
- If your base forms a "hump," smooth it out before spinning.
- Don't overfill above the max line - you'll risk damaging the paddle or motor.
- If texture is off after first spin, don't panic - a re-spin or small liquid adjustment usually fixes it.
- Keep your freezer temp stable (around -18 °C / 0 °F), too cold = rock hard, too warm = icy.
- Let a frozen pint sit a minute if it's super hard before scooping.
- Clean the paddle/spindle right after use, cranberry stains and sticky bits are sneaky.
Also, a quick caution: Ninja has warned against blending solid frozen fruit pieces and using carbonated liquids, both can damage the machine. Tom's Guide
Variations
- Orange zest + juice → bright citrus twist
- Maple swirl → ripple in maple syrup during final spin
- Ginger or cinnamon → a pinch adds holiday warmth
- Nut crunch → stir in chopped nuts or white chocolate chips as a mix-in
- Vegan / dairy-free: use full fat coconut cream + plant milk, replace pudding mix with a stabilizer like agar or xanthan
Serving Ideas
- Scoop with ginger snaps, shortbread, or oatmeal cookies, spice + cranberry is a win
- Use as topping for warm fruit crisps, apple pie, or pumpkin cake
- Serve in a dessert trio: one scoop cranberry, one chocolate, one vanilla
- Turn into a float with sparkling water or prosecco
- Layer into parfaits with granola, yogurt, and fresh fruit
Storage Tips
- Store in the pint container, sealed, in the coldest zone of your freezer
- Before serving leftovers, re-spin to refresh texture
- If you can't spin, let it soften slightly, stir, or add a splash of liquid and re-blend
- Use within 7-10 days, after that, ice crystals creep in more
FAQ
Can I use jellied cranberry sauce instead of whole-berry?
Yes, but blend it first so it's smooth. You'll lose visible berry chunks, but flavor stays.
What if after re-spin it's still too icy?
You can add a small amount (½-1 Tbsp) of half and half or light cream, then re-spin.
Why can't I just throw in frozen cranberries?
Because dense frozen fruit can overload or damage the Creami paddle. You'd need to thaw or puree them first.
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Ninja Creami Cranberry Ice Cream
Equipment
- Ninja Creami + pint container
- Whisk or immersion blender
- Mixing bowl or jug
- Spatula
Ingredients
- ¾ cup cranberry sauce
- 1½ cups half and half
- 3 tablespoon instant vanilla pudding mix
- 1 teaspoon vanilla extract
Instructions
- In a bowl or jug, whisk together half and half and pudding mix until no lumps.
- Stir in vanilla extract.
- Add cranberry sauce and gently blend, leaving some berry bits.
- Pour into Creami pint, level surface, cap, and freeze flat for 24 hours.
- After freezing, attach pint to outer bowl and spin on the "Ice Cream" mode.
- Inspect texture; if crumbly, re-spin. If still not right, add 1 tablespoon half and half and re-spin again.
- Scoop to eat or reseal and store.
Notes
- Always freeze on a level shelf.
- Pudding mix helps prevent large ice crystals.
- Don't overfill - stay below the max line.
- Add mix-ins after first or second spin.
- If texture weakens over days, re-spin.
Sophie Viau says
I made another batch of this today and it turned out so creamy! The tart cranberry flavor is just perfect with the vanilla base, such a fun twist for the holidays. If you love sweet-tart desserts, this one’s definitely worth trying.