Orange Ice Cream

This award-winning Orange Ice Cream recipe is made with fresh squeezed orange juice and makes the most delicious treat on a hot summer’s day.

(Courtesy of Lauren Allen)

View the print-ready version of this recipe.

When I say this Orange Ice Cream recipe is “award winning”, it’s the truth! When I was a young girl, my Aunt Judy entered it into a contest at Lagoon, in Utah and won the first place ribbon!  She shared the recipe with my mom and it was one of my favorite frozen desserts as a child. The creamy orange flavor is amazing and so refreshing, plus it couldn’t be easier to make.

How to make Orange Ice Cream:

• 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.

(Courtesy of Lauren Allen)

• *If using a modern electric ice cream maker, freeze the bowl of the ice cream maker overnight and refrigerate the liquid mixture for several hours (or overnight), before churning.
• 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.

(Courtesy of Lauren Allen)

Variations:

• Lemon ice cream: replace orange juice with lemon juice. Add additional sugar to sweeten, to taste. Add zest from lemon. Replace orange jello with lemon jello.
• Lime ice cream: replace orange juice with lime juice. Add additional sugar to sweeten, as needed, to taste. Add zest from lime. Replace orange jello with lime jello.

How to make Ice Cream without an Ice Cream Maker:

Divide cold ice cream mixture between two gallon resealable bags (I like to double bag them for extra protection). Place the bags in a large bowl or container that has a lid. Fill the bowl, around the bags, with ice and some ice cream rock salt. Secure the lid to the container. Shake well (get the kids to help!) for at least 20 minutes, until thickened. Return to freezer for a few hours, until set.

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Orange Ice Cream

Author: Lauren Allen Servings: 8 Calories: 313 Prep 15 Mins Refrigeration And Churn 1 D Total 1 D 15 Mins

Equipment

• Ice Cream Maker

Ingredients

• 2 ¼ 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.

Notes

*Makes about 4 cups of ice cream.

Jello: You could substitute ½-1 teaspoon orange oil, in place of Jello. (When I reached out to Judy, she said she now prefers orange oil, for flavor).

Cream: You could substitute half and half but the ice cream wont be as thick and creamy.

Nutrition

Calories: 313kcal Carbohydrates: 29g Protein: 2g Fat: 22g Saturated Fat: 14g Cholesterol: 82mg Sodium: 28mg Potassium: 184mg Fiber: 1g Sugar: 25g Vitamin A: 1014IU Vitamin C: 36mg Calcium: 46mg Iron: 1mg

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.