Dairy Farmers of Canada

Cranberry Ice Cream Pie in a Jiffy

This dessert is so tasty, no one will guess how easy it is to make. For a special treat, top each serving with softly whipped cream and a sprinkle of cinnamon.

  • Prep: 5 min - 10 min
  • Freezing: 4 h
Yields 8 servings
cranberry ice cream pie in a jiffy


  • 3 cups (750 mL) vanilla ice cream softened
  • 1 cup (250 mL) prepared whole cranberry sauce
  • 1 tsp (5 mL) grated orange zest
  • 1/4 tsp (1 mL) ground cinnamon
  • 1 prepared graham cracker chocolate or shortbread crumb crust
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In a large bowl, combine vanilla ice cream, cranberry sauce, zest and ground cinnamon. Spread into prepared crust, cover and freeze for 4 hrs or until firm.


Make ahead: cover with aluminum foil and freeze for up to one week.

Tips for Kids: Kids can prepare this recipe from start to finish and be proud of their accomplishment.

Cooking Tips: Be sure to read the label and look for the 100 % Canadian Milk symbol. If it doesn’t say ice cream on the label then it is not ice cream.

To soften ice cream, transfer from freezer to refrigerator for 10 to 20 minutes.

For the Adventurous: Stir in 1 tbsp (15 ml) orange liqueur into the ice cream.

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Nutritional information

Per serving
Energy: 270 Calories
Protein: 3 g
Carbohydrate: 40 g
Fat: 11 g
Fibre: 1.2 g
Sodium: 145 mg

Top 5 Nutrients

(% DV*)
Calcium: 7 % / 72 mg
Folate: 8 %
Riboflavin: 11 %
Vitamin B12: 10 %
Vitamin E: 9 %