• 12servings
  • 45minutes
  • 234calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC, D

Ingredients Jump to Instructions ↓

  1. 3/4 cup crushed gingersnap cookies (about 30 cookies)

  2. 1/4 cup sugar

  3. 1/4 cup reduced-fat butter, melted

  4. 1-1/2 cups fresh or frozen cranberries

  5. 1/3 cup packed brown sugar

  6. 1/4 cup orange juice

  7. 1/8 teaspoon ground cloves

  8. 6 cups reduced-fat vanilla ice cream, softened

  9. 1 tablespoon grated orange peel

Instructions Jump to Ingredients ↑

  1. Cran-Orange Ice Cream Cake Recipe photo by Taste of Home In a small bowl, combine the cookie crumbs, sugar and butter; press onto the bottom of a 9-in. springform pan coated with cooking spray. Freeze for 1 hour or until firm.

  2. In a small saucepan, combine the cranberries, brown sugar, orange juice and cloves. Cook over medium heat for 10-15 minutes or until berries pop, stirring occasionally. Cool slightly. Transfer to a food processor; cover and process until blended. Refrigerate for 30 minutes or until chilled, stirring occasionally.

  3. In a large bowl, combine ice cream and orange peel. Spread half over the crust; gently spread cranberry mixture over ice cream. Freeze for 30 minutes or until firm; freeze remaining ice cream mixture.

  4. Soften remaining ice cream mixture; spread over cranberry layer. Cover and freeze for 6 hours or until firm. Remove from the freezer 15 minutes before serving. Yield: 12 servings.


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