Cranberry Ice Cream Pie

So, I made a pie


For an article I was writing elsewhere, I called my mom for the directions to cranberry ice cream pie, a staple of our holiday table when I was growing up. In a strange turn of events, this is a not a recipe posted in a zillion other places. In my usual fashion, I tinkered with it. And that’s what I am posting here.


Easy-Peasy Cranberry Ice Cream Pie
serves 1 to 8


Pre-made 9-inch graham-cracker crust (a homemade gingersnap crust* is delightful, but not easy-peasy)
1 15-ounce can sweetened condensed milk
1/3 cup lemon juice
1/2 teaspoon vanilla (I increased to 1 teaspoon.)
8 ounces cream cheese, softened and cut into 1” cubes
16-ounce can jellied cranberry sauce (can make whole berry cranberry sauce** but I haven’t tested, so can’t guarantee results.)
Optional: Whipped heavy cream for garnish

In food processor or blender, thoroughly combine condensed milk, lemon juice, vanilla and cream cheese. Fold or pulse in cranberry sauce. Pour into crust. Freeze till firm. To serve, let soften for ten minutes at room temperature. Garnish with whipped cream, or not.

*Quick-ish homemade crumb crust: in food processor whiz 6 ounces gingersnaps or graham crackers. Pulse in 2 tablespoons melted unsalted butter. Press crumbs into 9-inch pie plate. Bake at 350F for 10 minutes. Cool pan to room temperature on wire rack, then fill.

**Quickish homemade cranberry sauce: Combine 2/3 cup water with 2/3 cup sugar, bring to boil in medium saucepan till sugar dissolves. Add 8-ounce frozen cranberries, return to boil, lower heat and simmer for 10 minutes. Let cool to room temperature.

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