Orange Ice Cream

Orange Ice Cream is a bright, creamy, and refreshing treat that captures all the citrusy goodness of fresh oranges in a smooth, velvety scoop. I love how it tastes like a grown-up version of a creamsicle—sweet, slightly tangy, and totally satisfying on a hot day.

Why You’ll Love This Recipe

I like this recipe because it’s easy to make and tastes incredibly fresh. It strikes the perfect balance between creamy and fruity without being overly rich or too icy. Whether I’m using fresh oranges or bottled juice, the flavor always shines. It’s perfect for summer, but honestly, I make it any time I want something light and nostalgic.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh orange juice (about 3–4 oranges)
• Orange zest
• Heavy cream
• Whole milk
• Granulated sugar
• Vanilla extract
• Pinch of salt
• Optional: a few drops of orange food coloring (for a vibrant look)

Directions

1. I start by zesting and juicing the oranges. I need about 1 cup of fresh juice and 1–2 teaspoons of zest.
2. In a mixing bowl, I whisk together the orange juice, zest, sugar, and salt until the sugar is fully dissolved.
3. I stir in the heavy cream, whole milk, and vanilla extract.
4. I taste and adjust—sometimes I add a drop or two of food coloring if I want that classic orange-cream look.
5. I chill the mixture in the fridge for at least 2–3 hours (or overnight) so it’s nice and cold before churning.
6. I pour the mixture into my ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes until it reaches a soft-serve consistency.
7. I transfer it to a container and freeze for at least 2 hours to firm up before scooping.

Servings and timing

This recipe makes about 1 quart (8 servings).
Prep time: 15 minutes
Chill time: 2–3 hours
Churn time: 20–25 minutes
Freeze time: 2 hours
Total time: About 5–6 hours

Variations

Sometimes I swirl in orange marmalade or fold in candied orange peel for extra citrus punch. I’ve also added mini white chocolate chips or a ripple of vanilla bean custard for a creamsicle vibe. For a dairy-free version, I use coconut milk and a splash of almond milk—it gives a tropical twist I love.

storage/reheating

I store the ice cream in an airtight container in the freezer for up to 2 weeks. I press plastic wrap directly onto the surface to prevent ice crystals. When I’m ready to serve, I let it sit at room temperature for 5–10 minutes to soften slightly. I don’t reheat it—just scoop and enjoy.

FAQs

Can I use bottled orange juice?

Yes, I’ve used bottled juice in a pinch, but fresh-squeezed gives the best flavor. If using bottled, I choose one without added sugar or pulp.

Why is my ice cream icy?

If it’s icy, it may be from too much juice or not enough fat. I make sure to use heavy cream and chill the base thoroughly before churning.

Can I make this without an ice cream maker?

Yes, I pour the mixture into a freezer-safe dish and stir it every 30 minutes for a few hours to mimic churning. It’s not as creamy, but still tasty.

Can I add other fruits?

Absolutely. I’ve folded in chopped strawberries or raspberries for a fruity mix, or added a little lemon zest for extra brightness.

What’s the best texture for this ice cream?

It should be smooth and creamy, like soft serve when it first finishes churning, and scoopable after a few hours in the freezer.

Conclusion

Orange Ice Cream is a refreshing, citrusy treat that’s perfect for brightening up any day. It’s easy to make, bursting with natural flavor, and endlessly customizable. Whether I’m serving it in cones, bowls, or between cookies as a sandwich, this ice cream always brings a little sunshine to the table.

Orange Ice Cream

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Orange Ice Cream is a creamy, citrusy treat with the bright flavor of fresh orange juice and zest. Like a grown-up creamsicle, it’s refreshing, smooth, and perfect for summer—or any time you want a nostalgic scoop of sunshine.

• Author: Mayaa
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 5–6 hours (including chill and freeze time)
• Yield: About 1 quart (8 servings)
• Category: Dessert
• Method: Churned
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup fresh orange juice (about 3–4 oranges)
• 1–2 tsp orange zest
• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• Pinch of salt
• Optional: A few drops of orange food coloring

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Instructions

1. Zest and juice the oranges to yield about 1 cup of juice and 1–2 teaspoons of zest.
2. In a bowl, whisk together orange juice, zest, sugar, and salt until the sugar is fully dissolved.
3. Stir in the heavy cream, whole milk, and vanilla extract. Add food coloring if desired.
4. Chill the mixture in the refrigerator for 2–3 hours or overnight.
5. Pour the chilled mixture into an ice cream maker and churn for 20–25 minutes until it reaches soft-serve consistency.
6. Transfer to a freezer-safe container and freeze for at least 2 hours until firm.
7. Let sit at room temperature for 5–10 minutes before scooping and serving.

Notes

• Fresh orange juice gives the best flavor, but bottled can work in a pinch.
• Use coconut milk and almond milk for a dairy-free version.
• Swirl in orange marmalade or candied peel for extra flavor.
• For no-churn, freeze and stir every 30 minutes for 2–3 hours.

Nutrition

• Serving Size: 1 scoop (1/8 quart)
• Calories: 180
• Sugar: 18g
• Sodium: 30mg
• Fat: 11g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 40mg