Orange Ice cream

Orange Ice cream

try this delicious Orange Ice Cream that is perfect on its own, or with fresh fruit.


  • heavy whipping cream 1 1/2 cups (360 ml/grams)
  • half-and-half cream 1/2 cup (120 ml/grams)
  • freshly squeezed orange juice (strain to remove pulp) (I used mandarin oranges - about 3 pounds (1.4 kg)) 2 cups (480 ml/grams)
  • granulated white sugar 1/2 cup (100 grams) (or to taste)
  • freshly squeezed lemon juice 1 tablespoon
  • orange zest 1 tablespoon (optional)
  • pure vanilla extract 1 teaspoon (4 grams)


In a large bowl or measuring cup combine all the ingredients. Cover and place in the refrigerator until it is completely cold (several hours or overnight).

Transfer the mixture to the container of your ice cream machine and process according to the manufacturer's instructions. Once made, transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard, place in the refrigerator for about 30 minutes before serving so it can soften.

Makes about 3 cups (720 ml). Preparation time 30 minutes.


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