Dairy Free White Chocolate Orange Cranberry Ice Cream - A Low FODMAP Dessert | Pretty Delicious Life

Dairy Free White Chocolate Orange Cranberry Ice Cream - A Low FODMAP Dessert | Pretty Delicious Life

Let's face it, as much as I absolutely LOVE homemade cranberry sauce, there is no way I was finishing that entire batch I made for my mini friendsgiving with my husband and my brother last weekend. My brother enjoys homemade cranberry sauce but my husband is on the fence. He was sweet enough to eat it because I made it, but I just don't think he really enjoyed it. I wanted to repurpose the leftovers into a tasty low FODMAP dessert, and while I did make an apple cranberry tart using leftover dough and filling from when I made my gluten free apple pie, I wanted to make something a little more creative just for fun, because I haven't been doing enough of the "just for fun" stuff lately.

This white chocolate orange cranberry ice cream tastes like a cranberry dreamsicle and I am SO here for it! The sweetness of the monkfruit + white chocolate paired with the tartness of cranberry and the brightness of orange make this such a festive, flavorful way to repurpose your leftover cranberry sauce into a unique low FODMAP dessert this holiday season!

Did you get a chance to make this low FODMAP dairy free ice cream recipe? Don't forget to leave me a love note in the comments and let me know what you think! And don't forget to tag your images #PDLrecipes on Facebook and Instagram so I can see how your creation turned out!

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1 can full fat coconut milk

1 can coconut cream

1 tsp almond extract

2 tsp vanilla bean paste or vanilla extract

1/4 cup monkfruit

1 tbsp gelatin

1 tsp salt

1 tsp fresh orange juice

1 cup leftover cranberry sauce

1/4 cup white chocolate chips

2 tbsp Tito's or other gluten free vodka

  1. Over low heat, pour canned coconut milk + cream into a small pot, whisking until smooth. Allow to heat but not fully boil.

  2. While still heating, stir in monkfruit, vanilla extract, almond extract, orange juice salt and gelatin whisking again to combine.

  3. Remove from heat and add in 2 tbsp vodka.

  4. Pour ice cream base into heat proof container, cover and allow to set in the fridge about 45 mins.

  5. Once the coconut mixture is cool, add to frozen bowl of ice cream maker + churn according to machine instructions.

  6. During the last minute of your churning process, add in cranberry sauce + white chocolate chips and allow the machine to mix until they are fully incorporated.

  7. Spoon ice cream into pint containers and freeze for at least 2-3 hours prior to serving.

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