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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.

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

Equipment

Ingredients

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.

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.

Ice Cream Maker: I used this Cuisinart Ice Cream Maker to test this recipe.

To make without an Ice Cream Maker: Divide cold ice cream mixture between two gallon zip lock bags (I also 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.

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.