Not only is cranberry sauce one of the most polarizing holiday season side dishes, it's also the one that has a pretty long shelf life among leftovers after a gathering is over. But instead of letting it continue to congeal in the back of the refrigerator, turn it into ice cream!
Yes, ice cream. And, the recipe only calls for five ingredients besides the cranberry sauce and you don't even need an ice cream machine. Plus, this particular recipe is dairy free and Holiday Heather approved, lol, even though it takes a little while to make because it's so worth it. Check out the recipe below (courtesy of spoonuniversity.com).
Cranberry Ice Cream
Ingredients:
- 3 cups jellied cranberry sauce
- 2 cups unsweetened almond milk
- 1/2 cup almond butter
- 1/2 teaspoon salt
- 1/4 agave nectar
- 3 tablespoons unsweetened chocolate chips
How to Make:
- Dice up 3 cups of the jellied cranberry sauce, and put it in a pot on simmer. Cook it down until it becomes a jam-like consistency. Make sure to stir every few minutes and regularly check on it, as there is potential for the sauce to burn.
- Once it reaches the correct consistency, take it off the heat and let it cool down to room temperature. Sticking it in the fridge will help speed up the process.
- While the cranberry sauce is cooling, grab a large bowl. In the bowl, pour in 2 cups of almond milk, 1/4 cup of agave nectar, 1/2 teaspoons of salt, 1/2 cup of almond butter. Mix until well combined. For the most homogeneous consistency, using a blender is advised.
- If the cranberry sauce hasn't cooled yet, stick the mixture in the fridge. If it is, pour the sauce into the mixture along with 3 tablespoons of dark chocolate chips until well combined. A blender is recommended but not required.
View more about this recipe at spoonuniversity.com.
Enjoy!
