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–+ servings
serving tangerine ice cream

Tangerine Ice Cream (Quick and Easy Blender Recipe!)

Course Desserts
Cuisine Italian
Prep Time 10 minutes
Additional Time 3 hours
Total Time 3 hours 10 minutes
Servings 8
Calories 201
Author adapted by Christina Conte
The easiest tangerine ice cream recipe you'll ever find!

Equipment

Ingredients

  • 1 ½ cups heavy whipping cream UK: double cream
  • ½ cup whole milk (+ 1 tbsp if not using metric)
  • ¼ cup sugar or less, if your fruit is very sweet
  • 1 cup tangerine juice (just under one cup if not using metric)
  • 4 Tbsp tangerine zest organic, grated
US Customary - Metric

Instructions

BLEND

  • Pour the cream and milk into the blender container with the sugar. Then add the tangerine juice and zest and blend for about 45 seconds or until it's well mixed.

FREEZE

  • Pour into a metal pan and place in the freezer for about an hour.
  • Remove from the freezer and stir gently with a spoon. Repeat this two more times (three stirs in three hours.) 

SERVE

  • The mixture will begin to take on the texture of ice cream.
  • Use an ice cream scoop to serve the citrus ice cream into pre-frozen tangerine shells, cones, cups or bowls. Garnish with a citrus leaf, if desired. Or drizzle with this decadent chocolate sauce for an over the top treat!

Notes

  • Special equipment: metal pan, I used one like this
  • You may need to cut down the sugar a little due to the sweetness of the tangerines (especially if using Ojai Pixie Tangerines.)

Nutrition

Serving: 1 | Calories: 201kcal | Carbohydrates: 12g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 52mg | Sodium: 18mg | Potassium: 127mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 771IU | Vitamin C: 13mg | Calcium: 59mg | Iron: 0.1mg
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