Cranberry Ice Cream Pie
I’ll be the first to admit that when I start making my Thanksgiving menu, without thinking, I always pencil in pumpkin pie and pecan pie for dessert. Sometimes I’ll throw in a third pie (Dutch apple is usually my 3rd go-to) or another non-pie dessert like carrot cake, for good measure. However, I tend to go completely traditional when it comes to pies, without giving it a second thought. A few weeks ago, my Chief Culinary Consultant and I were talking about Thanksgiving desserts when he started looking for some different ideas, and happened upon a cranberry ice cream pie. He had just enjoyed an amazing cranberry sherbet cone a few days earlier, and asked if I’d give the pie a go. Of course I said yes!
The wonderful thing about this pie is that you can make it as involved or simple as you’d like. The recipe is written using all homemade components; however, if you’re crunched for time this week and need to throw together a quick, yet impressive dessert, you can easily adapt this to fit your needs. You can use a ready-made graham cracker pie shell, your favorite vanilla ice cream, canned whole-berry cranberry sauce, and an 8-ounce tub of Cool Whip. As much as I love baking the old-fashioned way, sometimes life gets hectic and it’s not always possible. For those times, it’s great to have a quick alternative as a backup plan! Whichever way you decide to make this pie, I guarantee it will garner the same results – impressed ooh’s and aah’s, and full, happy bellies!
If you’re looking for a non-traditional pie to break up the parade of pumpkin, pecan and apple, look no further!
One year ago: Brussels Sprouts Slaw with Mustard Dressing and Maple-Glazed Pecans
Two years ago: Cranberry-Walnut Rolls
Three years ago: Chocolate-Pistachio Biscotti
Cranberry Ice Cream Pie
For the Crust:
- 42 gingersnap cookies, about 9 ounces
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
For the Ice Cream Filling:
- 2 cups (264 g) vanilla ice cream, softened
- 1 cup (280 g) cranberry sauce, or canned whole-berry sauce
- 1 tablespoon orange juice
For the Whipped Cream:
- 1½ cups (357 ml) heavy cream
- 4½ teaspoons (4.5 teaspoons) granulated sugar
- ½ teaspoon (0.5 teaspoon) vanilla extract
- Sliced almonds
- Preheat oven to 350 degrees F.
- Make the Crust: In a food processor, pulse together the gingersnaps and sugar until they become fine crumbs. Add the melted butter and pulse a few more times to incorporate. Press the crumbs evenly into a 9-inch pie plate. Bake for 10 minutes. Place on a wire rack to cool to room temperature, then place in the freezer while you prepare the filling.
- Make the Filling: In a medium bowl, stir together the ice cream, cranberry sauce and orange juice until completely combined. Spoon the mixture into the prepared pie crust and smooth the top into an even layer. Freeze until firm, at least 4 hours.
- Make the Whipped Cream Topping: When ready to serve, beat the cream and sugar in a chilled bowl at medium speed to soft peaks; add the vanilla. Continue to beat to barely stiff peaks. Spread or pipe the whipped cream over the chilled filling and garnish with sliced almonds, if desired. Serve immediately.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Surrounding them with ice cream is a much better way to eat cranberries that as cranberry sauce. Just a personal opinion.
now that’s a new use for cranberries. sounds good!
Made it. Delicious. I accidentally put in the melted butter before I mixed it, so it was a little inconsistent. No worries, still so goood!!!! I also put the ice cream in while the crust was hot, so my freezer had to work a little harder (whoops). So yummy though, the crust was awesome with all the flavors. A little sweet for my taste, but everyone loved it.
I’ve made a similar recipe for years by combining cranberry sauce, cream cheese and Cool Whip, pouring into individual muffin tins and refereeing. I found this while looking for something for a little different and made it. It was delicious!
Whoa! This looks incredible gorgeous! And it isn’t even hard to make. I’ll be making some ginger, pear cranberry sauce. I imagine that would be totally great in this. Thanks for the inspiration! I might switch up the ice cream for cream cheese since the weather here is so hot that 2 minutes out of the freezer and I’ll be serving up soup. :-D
I made this bautiful tonight. My ice cream got a soupy (mostly melted) while i was moving the crusts around. Will this be a problem and affect flavor and texture? I don’t want to serve guests anything bad.
Hi Colleen, Yes, the ice cream will get very soft when mixing everything together, but the re-freezes hard, as you can see from the photos above. I’m not sure what you are referring to when you say “moving the crusts around”, but the fact that the ice cream mixture is very fluid right now will not affect the flavor or texture – it will refreeze just fine.
I will trade pumpkin pie for that any day. It is so unique!
I want it. I want it bad. I love frozen pies!
Great idea, I’ve never thought of an ice ceam pie before.
I made my cranberry sauce with little pieces of orange in it..what do you think?
Yes, that would be delicious!
Hhhmmm…. never seen this flavor combo for a pie. I’m intrigued! And it looks so pretty too!
I made an ice cream pie with gingersnap crust a few weeks ago, too! These flavors are perfect for the holidays – can’t wait to try this one out!
I’ve never thought of a cranberry dessert! This sounds (and looks) so good!
I’ve never heard of cranberry ice cream, but now I am completely intrigued and I must have this immediately. The combination of vanilla and cranberries must be amazing!
Oh, I love this! And I think it would be *perfect* after Thanksgiving dinner!
What a fabulous dessert! I love it! It’s so different and it’s so pretty! Love the pink color of it! :)
what a great, unique holiday dessert! and it looks GORGEOUS!
This is such a fun idea, I love it! It’s too late to change my plan for this year, but I am so trying this next Thanksgiving.
I don’t understand when people “plan” for thanksgiving. Isn’t planning just deciding what you’re going to make? Why is it so hard to add one dish?
That looks fabulous! Am bookmarking immediately.
Love all the layers in this pie AND that they are all so NEAT and orderly. You have very steady hands and lots of patience :)
What a wonderful way to use up leftover cranberry sauce!
I love frozen pies! This one looks amazing!