Raw Cranberry Lemon Ice Cream

I had bought a bunch of cranberries last week, and I was trying to think of something delicious to make with them, when cranberry ice cream came to mind.  Now, I know that may sound a bit unusual, but if you think about it, other berries are delicious in ice cream, so why not cranberries?  I love tart things, and so I knew they would be heavenly in silky smooth ice cream.  I had made a cranberry lemon cheesecake last year and loved it, so I decided to include lemon in this ice cream as well for an extra tart pop of flavor.  Me not being one to make a simple ice cream decided that this needed a cranberry swirl as well as a base.
It was simply heavenly.  Perfectly tart between the cranberry and lemon with the perfect amount of sweet, then jammy with the swirl.  I admit I ate more than half of it in one sitting, it was that good.  If you enjoy lemon and berries, you will love this as much as I did.  Who says cranberries only can be used for sauces and relish?  I think they make some of the most beautiful and tasty desserts!

Raw Cranberry Lemon Ice Cream
Makes about 6 cups

Ice Cream:
1/2 cup coconut water
1/2 cup lemon juice
2 Tbsp lemon zest
4 cups young coconut meat*
1/2 cup raw coconut nectar
seeds of one vanilla bean
a pinch of sea salt
1/4 cup raw coconut oil, warmed to liquid

1 1/2 cups fresh cranberries

1 cup fresh cranberries
1 cup dried cranberries, soaked in water 30 minutes and drained well
juice of one lemon
juice of one small orange
1/4 cup raw coconut nectar

For the ice cream, add coconut water to a food processor, along with young coconut, lemon, nectar, vanilla, and sea salt. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Add the cranberries, and process until smooth. Pour the mixture into an ice cream maker and process according to directions.
To make the swirl, combine all ingredients in a high speed blender and process until smooth.  Set aside.  Once the ice cream is done churning, Pour 1/3 of the frozen ice cream mixture into a freezer safe container, then drop 1/3 of the swirl you set aside over it by the Tbsp, then half the remaining ice cream, then half the swirl mixture, then the remaining ice cream, then the swirl mixture.  Swirl with a knife to marble and cover.  Let sit in the freezer for at least four hours or overnight to firm up to scoopable consistency.

*If young coconut meat is unavailable, you can substitute the 4 cups fresh coconut with 4 cups finely shredded, dried coconut and 2 cups coconut water.  But, you MUST have a high speed blender to do this or it will never become smooth.  Blend the coconut first until it becomes butter, using the tamper to press it into the blades until it is liquidy, then add the coconut water and blend until combined. Add this to the ice cream base in place of the young coconut meat.

Print Friendly, PDF & Email
(Visited 24 times, 1 visits today)
About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. Anonymous
    November 24, 2013 at 05:40

    This looks amazing, I cannot wait to try it. Thank you so very much!

    • November 24, 2013 at 12:43

      Thank you :)! I hope you do try it, it is so yummy!

Leave a Comment