Cranberry Orange Ice Cream Pie Recipes

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ORANGE CRANBERRY ICE CREAM



Orange Cranberry Ice Cream image

Cranberry lovers rejoice - a whole bag of fresh cranberries in this orange-y ice cream!! A cool tangy treat to enjoy this fall.

Provided by Chef mariajane

Categories     Frozen Desserts

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 (340 g) bag cranberries (fresh or frozen)
3/4 cup sugar
1/4 cup water
1/2 cup frozen concentrated orange juice, thawed
1 (300 ml) can eagle brand sweetened condensed milk, chilled (regular)
2 cups whipping cream
1 teaspoon orange zest

Steps:

  • Combine cranberries, sugar and water in saucepan. Bring to a boil, reduce heat and simmer 10 minutes. Cool. Refrigerate until very cold.
  • Whisk thawed concentrated orange juice together with Eagle Brand and whipping cream.
  • Freeze in ice cream maker according to manufacturers directions. During the last few minutes of freezing, add cranberries and orange zest. Freeze.

Nutrition Facts : Calories 472.2, Fat 26.1, SaturatedFat 16.2, Cholesterol 97.1, Sodium 82.4, Carbohydrate 57.1, Fiber 2, Sugar 52, Protein 5.4

CRAN-ORANGE ICE CREAM CAKE



Cran-Orange Ice Cream Cake image

Give this festive ice cream cake a try. Layers of lovely ice cream and cranberries will delight your guests, and they won't believe that the melt-in-your-mouth crust is light, but it is! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 9

3/4 cup crushed gingersnap cookies (about 30 cookies)
1/4 cup sugar
1/4 cup reduced-fat butter, melted
1-1/2 cups fresh or frozen cranberries
1/3 cup packed brown sugar
1/4 cup orange juice
1/8 teaspoon ground cloves
6 cups reduced-fat vanilla ice cream, softened
1 tablespoon grated orange zest

Steps:

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

Nutrition Facts : Calories 234 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 204mg sodium, Carbohydrate 42g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.

CREAMY ORANGE ICE CREAM PIE



Creamy Orange Ice Cream Pie image

Frosty layers of sherbet, ice cream and sugar cookie crumbs make a refreshing dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 8h

Yield 8

Number Of Ingredients 4

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, softened
2 pints (4 cups) orange sherbet
1 pint (2 cups) vanilla ice cream

Steps:

  • Heat oven to 375°F. In medium bowl, stir cookie mix and butter until well mixed (mixture will be crumbly).
  • Reserve 1 1/2 cups crumb mixture; set aside. In ungreased 9-inch glass pie plate, press remaining mixture over bottom and up side of plate; prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour.
  • Meanwhile, on ungreased cookie sheet, sprinkle remaining crumb mixture. Bake 10 to 11 minutes or until edges of crumb mixture begin to brown. Cool on cookie sheet, about 30 minutes.
  • While crust and crumb mixture are cooling, place sherbet and ice cream in refrigerator to soften. Scoop half of softened sherbet over crust; spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all of softened ice cream over sherbet and crumbs; spread to cover. Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs. Freeze until firm, 4 to 6 hours or overnight. Let stand 15 minutes to soften before cutting.

Nutrition Facts : Calories 540, Carbohydrate 81 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 52 g, TransFat 3 g

CRANBERRY & ORANGE MERINGUE PIE



Cranberry & orange meringue pie image

The creamy, citrus filling in this pie contrasts wonderfully with the sweet, fluffy meringue - a sure-fire showstopper

Provided by Good Food team

Categories     Dessert

Time 1h40m

Number Of Ingredients 14

140g cold butter , diced
250g plain flour , plus extra for dusting
100g icing sugar
2 egg yolks
250g fresh or frozen cranberry
3 tbsp cornflour
juice 1 lemon
juice 2 orange
100g golden caster sugar
85g butter , diced
3 egg yolks and 1 whole egg
4 egg whites
200g golden caster sugar
2 tsp cornflour

Steps:

  • For the pastry, put the butter and flour in a food processor and whizz to fine crumbs, then pulse in the sugar. Mix the egg yolks with 2 tsp cold water and, with the blade running, pour in the liquid to bring the pastry together. If it doesn't come together, add 1-2 tsp more water until it does.
  • Tip the pastry onto a lightly floured surface and bring together to make a flat disc, then roll out to line a 23cm loose-bottomed tart tin. Leave the pastry overhanging the tin and prick the bottom of the pastry case with a fork. Chill for 30 mins.
  • Heat oven to 200C/180C fan/gas 6. Line the pastry case with some crumpled baking parchment, fill with baking beans, then blind-bake for 15 mins. Carefully remove the parchment and beans, and bake for a further 10 mins or until the pastry looks golden and biscuity. Remove the case from the oven and trim the edges of the pastry with a sharp knife. Can be done the day before. Lower oven to 180C/160C fan/gas 4.
  • While the case is baking, make the filling. Cook the cranberries in a shallow pan over a medium heat with 2 tbsp water for 15 mins until pulpy. Push the fruit through a sieve over a bowl; discard the seeds and skins.
  • Put the cornflour in a clean pan and whisk in the lemon and orange juice until smooth. Add the sugar and cranberry purée, and heat until the mixture has bubbled and thickened, stirring constantly. Remove from the heat, add the butter and beat until melted. Add the egg yolks and whole egg to the pan, beat well and return to a medium heat. Keep stirring vigorously for 5 mins until the mixture thickens and drops off the spoon. Remove from the heat and set aside.
  • Meanwhile, make the meringue. Put the egg whites in a large clean bowl and whisk to stiff peaks. Add half the sugar, a spoonful at a time, whisking between each addition until stiff again. Whisk in the cornflour and remaining sugar until shiny and thick.
  • Pour the filling into the pastry case. Put spoonfuls of meringue around the edge of the filling so it just touches the pastry and pile the rest into the centre, spreading so that it covers the filling. Bake for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 30 mins before slicing. Can be made several hours ahead.

Nutrition Facts : Calories 621 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 54 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

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