This Low Carb Cranberry Orange Spice Ice Cream is my Christmas pint for the Ninja Creami: I blend almond milk with orange zest, cinnamon, and cloves, freeze it for a day, then fold in a quick stovetop cranberry compote, all for just 4g carbs per serving.
Each scoop is smooth and warmly spiced with bright orange up front, and the tart cranberry swirl cuts through every few bites.
Summarize & Save This Recipe On
Jump To:
- Why this low carb cranberry orange spice ice cream works
- Ingredients for low carb cranberry orange spice ice cream
- Step by step instructions
- How to make low carb cranberry orange spice ice cream
- Recipe Tips
- Recipe Variations
- Macros and Nutrition
- Storage
- Frequently Asked Questions
- More low carb ninja creami recipes
- Recipe Card
I develop and test every Ninja Creami recipe on this site in my own kitchen, and I calculate the macros from the exact ingredients I use, so what you see here is the pint I make at home.
If you love festive flavors in a low carb ice cream, try my Cinnamon Pecan Crunch Ice Cream or this Sugar Free Peppermint Ice Cream next, and for a full holiday dessert plate, serve a scoop of ice cream alongside my Soft and Chewy Low Carb Ginger Molasses Cookies or these Low Carb Orange Cranberry Cookies.
Why this low carb cranberry orange spice ice cream works
- The spices are blended right into the base: Cinnamon and cloves go straight into the blender with the almond milk, so you get that warm Christmas spice flavor in every bite.
- Orange zest does the job of orange juice: You get a bright orange ice cream without the sugar that comes along with juice
- A little cream cheese fixes the texture: One ounce of cream cheese adds enough fat and body that this low carb Ninja Creami ice cream spins up creamy instead of powdery
- The cranberry compote goes in after the spin: I fold it in by hand at the very end, which keeps the swirl in visible red ribbons.
- The numbers stay small: One pint serves 4, and each serving is 53 calories with 4g carbs, 2g fiber, and 1g sugar.
- The work is split over two days: Day one is a few minutes with a blender. Day two is a quick compote and a spin, so it never feels like a big project
Ingredients for low carb cranberry orange spice ice cream
Here is what goes into the pint and why each one is there. Exact amounts are in the recipe card below.
- Unsweetened almond milk: This is the whole base, so double check the carton says unsweetened.
- Powdered sweetener: It goes into both the base and the cranberry compote. I use powdered because it dissolves completely.
- Cinnamon and ground cloves: This pair is what makes it a cranberry orange spice ice cream and not just an orange one.
- Orange zest: Zest only the bright orange outer layer and stop when you hit the white pith underneath, which tastes bitter.
- Cream cheese and vanilla extract: Cream cheese gives the base its creamy body, and vanilla rounds out the spice.
- Guar gum (optional): A small amount helps hold the base together so it spins smoother and less icy. The recipe still works without it, so skip it if you do not have any.
- Cranberries: Fresh or frozen both work for the compote. Frozen cranberries go straight into the saucepan with no thawing, which is handy when fresh ones are out of season.
- Water: Just enough to get the cranberries simmering before they release their own juice
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to make low carb cranberry orange spice ice cream
STEP 1: Blend, freeze, and start the compote: Add all of the base ingredients to a blender and blend until completely smooth, then pour it into your Ninja Creami pint and freeze it for 24 hours.
The next day, when you are ready to spin, add the cranberries, water, and sweetener to a small saucepan.
STEP 2: Finish the compote, spin, and swirl: Simmer on medium until the cranberries burst, smush them with the back of a wooden spoon, then keep simmering on low until you have a thick, syrupy compote. Take it off the heat and let it cool completely.
Spin the pint on Lite Ice Cream, respin with a tablespoon of cream or milk if it looks dry, then fold in the cooled compote to create the cranberry swirl.
Pro Tip
Let the cranberry compote cool completely before it touches the ice cream. Even slightly warm compote melts the base on contact, and you end up with a pink, soupy pint instead of clean red ribbons. If you are short on time, spread the compote on a small plate and put it in the fridge while the pint spins.
Recipe Tips
- Zest before you do anything else: Plan on one large orange, or two smaller ones to be safe.
- Blend until the cream cheese disappears: Any small lumps of cream cheese freeze into hard little bits. Give the blender a full 30 to 60 seconds and check that the base looks smooth and evenly speckled with zest.
- Freeze the pint flat for the full 24 hours: Set it on a level spot in the freezer with the lid on.
- Do not panic if it looks dry: Low carb Creami bases often come out crumbly or powdery after the first spin, and that is normal. Add a tablespoon of cream or milk to the center, hit respin, and it turns creamy.
- Pull the compote when it coats the spoon: It keeps thickening as it cools, so it should look a little looser in the pan than you want it in the pint. Stir often once it is on low, since there is not much liquid and it can scorch
- Fold, do not stir: Spoon the compote over the top and use a spoon or butter knife to cut down and fold it through just a few times. The fewer passes you make, the more defined the swirl in your cranberry orange Ninja Creami ice cream
Recipe Variations
- Different milk: Unsweetened cashew or coconut milk both work in place of almond milk. Canned coconut milk adds more fat for a creamier scoop, and it changes the macros
- Change the spice: Use half the cloves if you find them strong, or swap them for nutmeg or allspice. A pinch of ground ginger pushes it even further toward a low carb Christmas ice cream
- More orange: Add a few drops of orange extract to the base, or stir a little extra zest into the compote once it comes off the heat
- No guar gum: Use the same amount of xanthan gum, or leave it out and plan on a respin
- Sweetener: Any powdered low carb sweetener you like works here.
- Holiday mix-ins: Fold in chopped pecans or sugar free white chocolate chips along with the compote for some crunch.
Macros and Nutrition
One pint makes 4 servings, and the numbers below are for one serving of this diabetic friendly cranberry orange ice cream. Your macros shift a little depending on the sweetener and almond milk brands you use.
| Nutrition Per Serving (Serves 4) | |
|---|---|
| Calories | 53 |
| Fat | 3g |
| Total Carbs | 4g |
| Fiber | 2g |
| Sugar | 1g |
| Protein | 1g |
Storage
- Store covered in the pint in the freezer for up to 2 weeks
- Let it sit 5 to 10 minutes before scooping if it's frozen solid, or respin briefly
- A respin blends the cranberry swirl into the base, so the pint turns pink and you lose the ribbons. The flavor stays the same, but if you want to keep the swirl, soften it on the counter instead
Frequently Asked Questions
Yes. Fresh and frozen cranberries cook the same way in this low carb cranberry ice cream. Frozen ones go into the saucepan straight from the freezer and take a minute or two longer to burst.
Lite Ice Cream. It is the setting made for bases that are low in sugar and fat, which is exactly what this pint is.
A base with very little sugar and fat freezes harder than regular ice cream, so the first spin often comes out dry. Add a tablespoon of cream or milk to the center and respin. One respin is usually all it takes.
Yes, and it saves time on spin day. Store the cooled compote in a covered container in the fridge for up to 5 days. It thickens more as it chills, so give it a stir before folding it in.
Yes. The base needs 24 hours in the freezer anyway, and it can stay frozen for a few days before you spin it. Make the compote the day before, then spin and swirl right before dessert so it goes to the table at its creamiest.
Recipe Card
Low Carb Cranberry Orange Spice Ice Cream (Ninja Creami)
Ingredients
- 1.5 cups (354.88 ml) unsweetened vanilla almond milk
- ¼ cup (31.25 g) powdered sweetener sugar substitute
- ½ teaspoon (1 g) ground cinnamon
- ½ teaspoon (1 g) ground cloves
- 2 tablespoon (12 g) Orange Zest
- 1 oz (28.35 g) cream cheese
- 1 teaspoon (4.93 ml) vanilla extract
- ¼ teaspoon (0.7 g) guar gum optional
Cranberry Compote
- ½ cup (50 g) frozen cranberries
- 2 tablespoon (20 g) powdered sweetener
- 2 tablespoon (29.57 ml) water
Instructions
Make the Base (Day 1)
- Use the multiplier above to adjust quantities based on your machine: 1X for Original 7 in 1 (16 ounces) and 1.5X for Deluxe (24 ounces).
- Wash and dry the orange. Zest only the orange outer layer until you have 2 tablespoons, stopping before you reach the white pith.
- Add the almond milk, ¼ cup powdered sweetener, cinnamon, cloves, orange zest, cream cheese, vanilla extract, and guar gum (if using) to a blender.
- Blend on high for 30 to 60 seconds, until the cream cheese is fully blended and the base is smooth.
- Pour the base into a Ninja Creami pint, staying below the max fill line. Put the lid on and freeze on a level surface for 24 hours.
Make the cranberry compote (day 2)
- Add the cranberries (fresh or frozen), 2 tablespoons powdered sweetener, and water to a small saucepan over medium heat.
- Simmer until the cranberries start to burst, about 5 minutes. Frozen cranberries take a minute or two longer.
- Smush the cranberries with the back of a wooden spoon. Reduce the heat to low and simmer, stirring often, until the mixture is thick and syrupy, about 3 to 5 minutes more.
- Remove from the heat, transfer to a small bowl, and let it cool completely.
Spin and swirl
- Take the pint out of the freezer, remove the lid, and lock it into the Ninja Creami. Spin on Lite Ice Cream.
- If the ice cream looks dry or crumbly, add 1 tablespoon of cream or milk to the center and respin.
- Spoon the cooled compote over the ice cream. Fold it through a few times with a spoon or butter knife to create a swirl. Do not overmix.
- Scoop, serve, and enjoy.
Notes
- Cranberries vary in tartness. Taste the cooled compote and stir in a little more powdered sweetener if you want it sweeter
- The orange you zested is still good to eat. Wrap it and keep it in the fridge so it does not dry out
- Nutrition is per serving, based on 4 servings per pint, and carbs are listed as total carbs
More Information
This recipe card provides the basic details to make this recipe. For more information, tips and variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
Nutritional Information
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
This one tastes like Christmas in a pint: warm spice, bright orange, and a tart cranberry swirl that keeps me going back for another scoop.