Ingredients
- 2 cups fresh cranberries
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup apple juice
- 1 cinnamon stick
- 1 large strip orange zest
- Pinch salt
- 2 1/2 cups chocolate cookie crumbs
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup (1 stick) butter, melted
- 1 quart vanilla ice cream, softened
- 2 cups chocolate chips
- 1 cup whipping cream
Directions
- Combine first 6 ingredients in medium size pot. Bring to a simmer over medium heat, stirring frequently. Continue to cook until thick and bubbly. Remove from heat and cool to room temperature. Cover and place in refrigerator to chill.
- While cranberry sauce is chilling, combine cookie crumbs, sugar and butter in a 9-inch springform pan. Press to the bottom and up the sides of the pan firmly. Place in freezer for at least 20-30 minutes.
- When cranberry sauce is cold, gently stir together ice cream and sauce. Pour into cookie crust , smooth the top and place in freezer for 3-4 hours.
- Combine chocolate chips and whipping cream in a microwave safe bowl. Heat for 1 minute and stir gently until smooth and silky. Pour over the top of the ice cream. Place in freezer for a few minutes to firm up the ganache.
- Serve frozen.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Carrie Fields @fieldsofcake.