Orange Ice Cream

This is a Sponsored post written by me on behalf of Sunkist for SocialSpark. All opinions are 100% mine.

 

You’re probably thinking “what”? But yeah, I said orange ice cream made from green oranges. Re-greened oranges that is. I’ve always wanted to make ice cream from fresh oranges, but honestly the fruit has to be good and sweet or you’ll end up with just so-so ice cream, instead of creamy deliciousness.

Now let me explain why I would make ice cream from oranges that are still green. You probably think that because the skin of an orange still has some green on it that they haven’t ripened all the way. Well, that’s what I thought too until I heard about re-greening.

I picked up a bag of Sunkist Valencia Oranges to experiment with.

  

So in order to use some of these delicious beauties, I decided to churn up some simple orange ice cream. This turned out very yummy and full of orange flavor. I plan to make it again, only next time I will boil the freshly squeeze orange juice first, creating my own form of concentrate. My ice cream didn’t bind together as well as I would have liked and I think that was because of the water content in the juice. Reducing the juice would solve that issue and provide some fabulous concentrated orange flavor!

A few things to keep in mind about oranges:

1) You can squeeze fresh Valencia oranges and refrigerate the juice overnight. Cover it tightly place it into the refrigerator. You won’t lose any of that amazing fresh squeezed flavor or Vitamin C!

2) Use fresh orange juice in your breakfast smoothies for a power packed nutritional addition. Place 1/2 cup of juice and 1/2 cup of diced orange pieces into a blender. Add a peeled banana, some frozen berries and 1/2 cup of yogurt. Yum!

3) Cut fresh Valencia oranges into “smiles” for your kids. First cut the fruit in half crosswise; then cut 3 or 4 wedges from each half.

4) If you don’t have an orange peeler, don’t worry! Peeling a Valencia orange is easy. Simply trim a thin slice from each end of the fruit, then set orange on one end. Cut away strips of peel from top to bottom, until all peel is removed.

Now on to the ice cream! You will also find some additional Sunkist citrus recipes here

Fresh Squeezed Orange Ice Cream

14 oz can sweetened condensed milk
1 1/2 cups fresh squeezed Valencia orange juice (about 4-5 medium Sunkist oranges)
1 cup whole milk
1 cup heavy whipping cream
1 tablespoon vanilla extract
2 teaspoons orange extract
2 drops each of yellow and red food coloring

  

Combine the sweetened condensed milk and the orange juice in a heavy bottomed saucepan. Cook over low heat for about ten minutes. Remove from heat and allow to cool slightly.

Whisk together the milk, cream, vanilla, orange extract and food colorings.

    

Gently whisk both the orange juice mixture and the milk mixtures together. Pour the combined mixture into a bowl, cover with plastic wrap and refrigerate until well chilled.

  

Process the chilled mixture in your ice cream maker according to the manufacturer’s instructions. Remove mixture to a covered freezer container and freeze until solid, at least 4 hours but overnight is best.

 

Orange Ice Cream

Orange ice cream for creamsicle lovers, great for summer!

5 from 3 votes

IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Print It Rate It Save ItSaved!

Cook ModePrevent your screen from going dark

Course: Desserts

Cuisine: American

Servings: 8 1/2 cup servings

25 minutes mins

Calories: 306

Author: Amanda Davis

Ingredients

• ▢ 14 oz sweetened condensed milk
• ▢ 1 ½ cups fresh squeezed Valencia orange juice about 4-5 medium Sunkist oranges
• ▢ 1 cup whole milk
• ▢ 1 cup heavy whipping cream
• ▢ 1 tablespoon vanilla extract
• ▢ 2 teaspoons orange extract
• ▢ 2 drops each of yellow and red food coloring

Instructions

• Combine the sweetened condensed milk and the orange juice in a heavy bottomed saucepan. Cook over low heat for about ten minutes. Remove from heat and allow to cool slightly.
• Whisk together the milk, cream, vanilla, orange extract and food colorings.
• Gently whisk both the orange juice mixture and the milk mixtures together. Pour the combined mixture into a bowl, cover with plastic wrap and refrigerate until well chilled.
• Process the chilled mixture in your ice cream maker according to the manufacturer's instructions. Remove mixture to a covered freezer container and freeze until solid, at least 4 hours but overnight is best.

Nutrition

Serving: 1half cup | Calories: 306cal | Carbohydrates: 34g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 88mg | Potassium: 339mg | Sugar: 32g | Vitamin A: 710IU | Vitamin C: 24.8mg | Calcium: 200mg | Iron: 0.2mg

Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!

Did you enjoy this post? Why not subscribe to my feed, or better yet, to my free newsletter – Foodie in the Craftroom, which provides not only recipes but crafts from my other blog, Crafts by Amanda too!

NEW! Be sure to subscribe to my newsletter, Foodie in the Craftroom, to receive updates and tips from both Amanda’s Cookin’ and Crafts by Amanda! Visit https://amandascookin.com/p/subscribe-to-newsletter.html