Ninja Creami Cranberry Ice Cream (Easy Holiday Dessert!)

If your fridge is hiding leftover cranberry sauce from the holidays - don't toss it. Turn it into the most delicious frozen treat using your Ninja Creami! This cranberry ice cream is creamy, tart, and sweet all at once. Plus, it's a 4-ingredient wonder that takes just a few minutes of prep and a little patience while it freezes.

A white bowl filled with three scoops of pink cranberry ice cream, garnished with whole cranberries, next to a gold spoon and a plaid cloth.

I made this one right after Christmas last year, and my boys were so sure it would taste weird. Guess what? They ate it straight from the pint before I could even grab a photo.

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The Ingredients
How to Make the Ninja Creami Cranberry Ice Cream
FAQ
Ninja Creami Cranberry Ice Cream

The Ingredients

Four ingredients on a white surface: a cup of milk, a bowl of sugar, a bowl of red gelatin, and a small bowl of vanilla extract.

Cranberry sauce: whole-berry or chunky works best. Avoid super-gelled versions.

Half and half: gives that creamy base without being too rich.

Instant vanilla pudding mix: helps thicken and stabilize (magic ingredient).

Vanilla extract: for flavor depth.

See Recipe Card Below for Quantities

How to Make the Ninja Creami Cranberry Ice Cream

Whisk half and half and pudding mix until smooth - no clumps.
Add vanilla extract and cranberry sauce. Blend lightly or whisk until evenly pink.
Pour into a Ninja Creami pint (don't pass the MAX FILL line).
Freeze flat for 24 hours.
Spin on "Ice Cream" mode.
Check texture. If crumbly, hit Re-Spin or add a splash of half and half.
Scoop and enjoy!

Pro Tip: Works perfectly in the Ninja Creami Deluxe and Breeze models, too, just pick "Ice Cream" or "Lite Ice Cream" depending on your model.

A spoon scoops cherry pie filling and creamy mixture from a bowl, with an open can of cherry pie filling nearby on a white marble surface.

A glass bowl filled with smooth, light pink strawberry puree or blended mixture on a white marble surface.

Tips for Gadget Moms

If your pint freezes unevenly, shave the top with a butter knife before spinning.
Always freeze on a flat shelf, not the door.
For easier cleanup, rinse the paddle right after spinning (cranberry stains fast!).
Want to test flavors? Split the base before freezing and add mix-ins later.

Variations

Orange zest twist: add 1 teaspoon orange zest before freezing.
Maple swirl: drizzle 1 tablespoon maple syrup during mix-in cycle.
White chocolate bits: add at the end of re-spin for crunch.
Dairy-free: use coconut milk + dairy-free pudding mix.

Serving Ideas

Top with crushed gingersnaps or crushed pistachios.
Serve between two cookies for a holiday ice cream sandwich.
Add a scoop to warm brownies or apple crisp (trust me).
Or keep it simple, eat straight from the pint. I won't judge.

Storage

Store sealed in the pint, in the coldest freezer zone.
Re-spin before serving leftovers to restore texture.
Best within a week, but it never lasts that long at my house.

FAQ

Can I use jellied cranberry sauce?

Yes! Just blend it smooth first for a creamy texture.

What if I don't have half and half?

Use equal parts milk and cream, it works perfectly.

Can I make this without a Ninja Creami?

Sort of! You can try it no-churn style by freezing the base, then blending it in a food processor before serving, but the Creami texture is unbeatable.

A white bowl filled with scoops of pink frozen dessert, with a few cranberries scattered around, on a light surface.

A white bowl filled with three scoops of pink ice cream or sorbet, garnished with fresh cranberries, with a jar and plaid cloth in the background.

Sophie