• Chill the bowl and blades of the mixer, which you want to use to make the ice cream. The bowl and blades should be put in refrigerator at least 15 minutes ahead of making the ice cream
• Wash the cranberries and transfer to a medium sauce pan.
• Add the water and cook in medium heat until the cranberries soften and start to pop.
• Add the sugar, cook in medium heat until the cranberries are cooked and the mixture start to form a saucy texture, around 8 to 10 minutes.
• Mix well and cook for another 5 to 6 minutes to make the cranberry sauce. Let the sauce cool down.

to make the ice cream

• Once the cranberry sauce is cooled, it will thicken slightly.

  I measured the cranberry sauce I prepared and it was about 1 ¼ cup (you may easily replace the cranberry sauce with other fruit sauces to make different flavors of ice creams as well!)

  Transfer the cooled cranberry sauce to a food processor along with 1.5 cups of heavy whipping cream and blend the mixture until very smooth. Make sure the mixture is very creamy and smooth.
• Transfer the softened cream cheese to the chilled bowl and beat in medium speed for about a minute.
• Add the cranberry sauce heavy cream mixture to the whipped cream cheese and beat in high speed for about 2 to 3 minutes until soft peaks start to form.
• Add the vanilla extract and beat for another 1 minute.
• Add the powdered sugar and beat for another 2 to 3 minutes until the mixture is well combined.
• Transfer the mixture to a freezer friendly container and freeze for about 6 hours. Before serving, if the mixture is hard, you can leave it in the kitchen counter for few minutes (about 5 minutes but you need to check in between) or leave in the refrigerator (recommended method) for about 8 to 10 minutes (check in between) so the ice cream will be soft and delicious!