Description
This refreshing homemade Orange Ice Cream combines the creamy richness of heavy cream and whole milk with the bright, tangy flavors of fresh orange juice and zest. Lightly sweetened and infused with vanilla, this citrus dessert is churned to a smooth, soft-serve consistency and then frozen to a perfect scoopable firmness. A delightful summer treat that’s vegetarian and gluten-free, perfect for citrus lovers looking for a cool, fruity indulgence.
Ingredients
Scale
Ice Cream Base
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon orange zest
- 3/4 cup fresh orange juice (from about 3 oranges)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Mix Ingredients: In a medium bowl, whisk together the heavy cream, whole milk, sugar, orange zest, fresh orange juice, vanilla extract, and a pinch of salt. Continue whisking until the sugar is fully dissolved and the mixture is smooth.
- Chill Mixture: Cover the bowl and refrigerate for at least 2 hours, allowing the mixture to become thoroughly chilled. This step helps the ice cream churn properly and develop a creamy texture.
- Churn Ice Cream: Pour the chilled mixture into your ice cream maker. Churn it according to the manufacturer’s instructions, usually for 20 to 25 minutes, until it reaches a soft-serve consistency.
- Freeze to Firm Up: Transfer the churned ice cream into a lidded container and freeze for at least 4 hours or until firm enough to scoop.
- Serve: Once firm, scoop the orange ice cream into bowls or cones and serve cold. Enjoy the refreshing citrus flavor and creamy texture!
Notes
- For an extra burst of citrus flavor, stir in a few drops of natural orange extract before chilling the mixture.
- To add texture and complexity, fold in mini white chocolate chips or finely chopped candied orange peel before freezing.
- Ensure the ice cream base is well chilled for smoother churning results.
- Use fresh oranges for the best flavor; substitute with high-quality orange juice if fresh is unavailable.
