Cranberry Ice Milk with Raspberry Sauce

Preparation info

  • Makes

    4 to 6

    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Cranberries are one of only three fruits native to North America. (The others are blueberries and Concord grapes.) They make terrific desserts, particularly frozen desserts, since their intense tartness shines through. We’ve used apple juice as part of the sweetening, to avoid adding too much sugar. The raspberry sauce goes beautifully with the cranberries, both tart and ruby-colored.


  • 1 bag (12 ounces) fresh or thawed frozen cranberries, rinsed and picked over
  • 2 cups unsweetened apple juice
  • ½ cup sugar
  • 1 cinnamon stick
  • 1 cup lowfat (1%) milk
  • Raspberry Sauce (recipe follows)


    1. Combine the cranberries, apple juice, sugar, and cinnamon stick in a saucepan. Bring to a boil over low heat, reduce the heat, and simmer, uncovered, until the cranberries pop and the mixture has thickened slightly, about 10 minutes. Cool briefly. Remove and discard the cinnamon stick. Press the mixture through a sieve, let cool, then refrigerate until thoroughly chilled.
    2. Stir the milk into the cranberry mixture until blended. Freeze in an ice-cream maker, following the manufacturer’s instructions, or use the still-freeze method. Transfer the ice milk to a plastic container with a tight-fitting lid. Freeze at least 3 hours to allow the flavor to mellow.
    3. To serve, spoon some sauce into the bottoms of 4 dessert bowls and top with scoops of ice milk.