This homemade orange ice cream delivers a refreshing burst of citrus in every creamy spoonful. With just 15 minutes of prep time and an overnight chill, you’ll create a velvety, bright dessert that perfectly balances sweetness and tang. The recipe yields a luxuriously smooth texture while keeping things simple – ideal for both novice and experienced ice cream makers. At just 313 calories per serving, this fruity frozen treat brings pure summer joy to your dessert table.
Essential Ingredients
- Fresh Orange Juice: 2¼ cups from 6-8 fresh oranges for authentic flavor
- Lemon Juice: 1½ tablespoons to enhance citrus notes
- Granulated Sugar: ¾ cup, adjustable based on orange sweetness
- Heavy Cream: 2 cups for rich, creamy texture
- Orange Jello: 1 tablespoon for enhanced flavor and structure
Step-by-Step Instructions
- Mix Base: Combine orange juice, lemon juice, and sugar in a mixing bowl until sugar dissolves. Adjust sweetness if needed.
- Blend: Whisk in heavy cream and orange Jello until fully incorporated.
- Chill: Refrigerate mixture for several hours or overnight for best results.
- Prepare Equipment: Freeze ice cream maker bowl overnight (for modern machines).
- Churn: Pour chilled mixture into ice cream maker and churn according to manufacturer’s instructions.
- Store: Transfer to an airtight container, placing plastic wrap directly on surface to prevent crystallization. Keeps fresh for 1-2 weeks.
Storage Tips
Want your orange ice cream to stay smooth and creamy? Pop it in an airtight container and place a piece of plastic wrap directly on the surface of the ice cream – this simple trick stops those pesky ice crystals from forming. Your homemade treat will stay fresh and tasty for up to 2 weeks in the freezer. Just remember to let it sit at room temperature for about 5 minutes before scooping!
Recipe Variations
Love experimenting in the kitchen? Try these fun twists on your orange ice cream:
– Skip the orange Jello and add 1 teaspoon of vanilla extract for a creamsicle flavor
– Mix in some mini chocolate chips for a chocolate-orange combo
– Add 1/4 cup of pureed strawberries for a fruity blend
– Swap half the orange juice with tangerine juice for a different citrus kick
Remember, you can always adjust the sugar to match your taste buds!
Serving Suggestions
Make your orange ice cream extra special with these serving ideas:
– Scoop it into waffle cones and top with candied orange peel
– Place a generous scoop between two soft sugar cookies for an ice cream sandwich
– Add a splash of club soda for a creamy orange float
– Serve alongside warm brownies for a chocolate-orange dessert
A sprinkle of dark chocolate shavings or a fresh orange slice makes a pretty garnish!
Orange Ice Cream
Equipment
- ice cream maker
Ingredients
- 2 1/4 cups fresh squeezed orange juice (6-8 oranges)
- 1 1/2 Tablespoons lemon juice (or substitute)
- 3/4 cup granulated sugar (or more if needed, if oranges are not overly sweet)
- 2 cups heavy cream
- 1 Tablespoon orange Jello
Instructions
- Add orange juice, lemon juice and sugar to a mixing bowl and stir well to combine. Taste and add a little more sugar if it’s not sweet enough.
- Whisk in cream and orange Jello.
- Freeze/churn according to ice cream maker instructions.
- *If using a modern electric ice cream maker (that doesn’t require ice/salt) freeze the bowl of the ice cream maker overnight and refrigerate the liquid mixture for several hours (or overnight), before churning. Both need to be completely chilled.
- Store in the freezer for 1-2 weeks, in an airtight container with a piece if plastic wrap against the surface to help keep it from crystalizing.
