Orange ice cream has never been so quick and easy to make! Put all the ingredients in a blender, then freeze! Seriously, who wouldn’t love this orange ice cream recipe?
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Recently, I shared a super easy recipe for lemon ice cream that blew me away because it was so smooth, creamy, and tasty! If you’re looking for a lemon or orange ice cream recipe without an ice cream maker, this is it!
Lots of readers made the recipe, and gave great feedback on how much they enjoyed it, too. Then someone commented that her mother used to make orange ice cream this way, so I just had to try it. End result: I have to share this with you, too! It’s so easy and so delicious and bonus: this orange ice cream has no eggs!
If you’re an orange lover, there’s no question you will have to try this recipe. Hopefully you’ve already made some of my other orange treats like my cranberry orange bread pudding, Boodle’s Orange Fool or my very popular Sicilian whole orange cake.
If you don’t have a full size blender, you can make half the amount of this recipe in a smaller blender container. I made a batch in the 20 ounce container of my Vitamix (you’ll see the photo below in the recipe.)
Don’t throw away those rinds! Make candied orange peel.
As always, my printable recipe is at the bottom with the purple header and you can leave a review and star rating just above the PRINT button. Thank you!
Orange Ice Cream
(Quick and Easy Blender Recipe!)
recipe adapted from lemon ice cream Serves 8
FULL PRINTABLE RECIPE BELOW
Special equipment: metal pan, I used one like this
Blend the Ingredients
Pour the cream and milk into the blender container with the sugar. Then add the orange juice and zest and blend for about 30 seconds or until it’s well mixed. Be careful not to process too long or you’ll end up with orange butter! (Another reader did this with the lemon ice cream!)
Pour into a metal pan and place in the freezer for about an hour.
Remove from the freezer and stir with a spoon. Repeat this two more times (twice in two hours.)
You’ll see the mixture begin to take on the texture of ice cream. When it’s ready, scoop into glasses, cups, or cones to serve.
Decorate with a sprig of mint, orange leaf, wafer or some berries, if desired.
Ta dah! Orange ice cream is served!
Any way you dish it, you’ll be happy with the the results!
Looking for a creamy and light orange cake recipe? Here you go!
Orange Ice Cream (Quick and Easy Blender Recipe!)
The easiest orange ice cream recipe you'll ever find!
- 1 1/2 cups (400 ml) heavy whipping cream (UK: double cream)
- 1/2 cup + 1 Tbsp (150 ml) whole milk
- 1/3 cup (75 g) sugar
- a little less than 1 cup (225 ml) orange juice
- 4 Tbsp grated orange zest (organic)
!Blend the Ingredients
- Pour the cream and milk into the blender container with the sugar. Then add the orange juice and zest and blend for about 45 seconds or until it's well mixed.
- Pour into a metal pan and place in the freezer for about an hour.
- Remove from the freezer and stir with a spoon. Repeat this two more times (twice in two hours.)
- You'll see the mixture begin to take on the texture of ice cream. When it’s ready, scoop into glasses, cups, or cones to serve.
Special equipment: metal pan, I used one like this
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 152Total Fat: 20gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 36mgCarbohydrates: 12gFiber: 0gSugar: 2gProtein: 1g
Nutrition information is only an estimate.
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It was really good! but it didn’t freeze very well for me so it wasn’t really ice cream it was more of a smoothie but it was still good! :D
That’s strange, Sophia. Even when you left it for more than a few hours?
Can I substitute the milk and cream for half and half?
Yes, 50% each! :)
What type of sugar please? Im in the uk
Hi Clare, caster sugar would be best so it melts easily.
Thank you so much, cant wait to try this receipe
Let me know what you think!
Can this ice cream be kept in the freezer for long, and used later. If so, how long would be ok please.
Yes, Lynne. I’ve had it well over a week and it was still fine. Probably like any other ice cream, but it never lasts that long here. :)
I just made ice cream for the firs time using the method and recipe. Only change was that I used the pulp from squeezing my blood oranges instead of straight orange juice. I did scrape and turn the chilled mass about every half hour for 2 hours. It came out delicious and perfect! Thank you for this inspiration.
I LOVE this idea! Not wasting the pulp is great, Bart! Thanks for letting us know! :)
[…] discovering the amazing lemon blender ice cream recipe last year, I went on to make the orange version and both have received wonderful […]
[…] Next, while your ice cream is freezing, squeeze yourself a glass of juice for fun, then scoop out the remaining pulp. Place the rinds in the freezer, using the bottom of a bowl or cup to help hold a rounded shape. Serve with garnish to a crowd of applauding friends. (via Christina's Cucina) […]