We love sweets just like this sweet ice cream recipe. If you are looking for more desserts, try this No Churn Butterfinger Ice Cream, it’s packed full of crunched up candy bars. Or make Rocky Road Brownies, made with peanuts and marshmallows.
Hot days call for cool ice cream. Although most of the world eats ice cream only in the summer, I think it should be eaten all year long.
This orange ice cream has the perfect blend of vanilla and orange taste. It takes its inspiration from the ever popular popsicle, the creamsicle! If you have never had a creamsicle popsicle (or dreamsicle in some areas), it is an orange sherbet popsicle with a sweet vanilla ice cream filling.
I like to add fresh orange juice and orange extract to really give this ice cream its orange flavor. But, if you prefer to keep it a natural orange flavor, just leave out the orange extract.
You do need an ice cream maker to make this ice cream, but I provide instructions and ingredients below to make it no churn orange ice cream.
The reason I use an ice cream machine on this homemade ice cream, is because the no churn version tends to get ice crystals in it due to the orange juice. If you have a Ninja Creami, check out this vanilla ice cream recipe or this chocolate protein ice cream.
If you have fond memories of eating orange creamsicles and they were your favorite treat, then this ice cream will bring you back to your childhood.
What is Orange Ice Cream?
This creamy ice cream tastes a lot like the creamsicle popsicles you grew up with and love.
This recipe is made at home so it doesn’t have any artificial flavors, high fructose corn syrup, or weird ingredients. It has natural orange flavor from real ingredients and its creamy texture from heavy cream and whole milk.
Using real fruit, like in this homemade strawberry ice cream will always give the best natural flavor.
There is no complicated custard base, you just mix the ingredients in a bowl and add them into your ice cream maker.
Orange Ice Cream Recipe Ingredients
Here are the basic ingredients to make orange cream ice cream. For the full ingredient amounts check out the recipe card at the bottom of this blog post.
- Heavy whipping cream: Makes the ice cream super creamy.
- Sugar: Adds sweetness to the ice cream, but also helps with the texture.
- Orange juice: You want to squeeze this juice fresh from the orange.
- Milk: I use whole milk in my ice cream, you want enough fat to make it creamy. Skim milk will not give you the same mouth feel.
- Orange extract: Gives a great pop of orange flavor.
- Vanilla extract: The
- Salt: Just a pinch is needed.
- Food coloring. I use a couple drops of red and yellow food coloring until have reached the desired color. I like a pale orange ice cream so I don’t add a lot.
How to Make Orange Ice Cream in Machine
STEP 1: In a large bowl, combine together the heavy cream, sugar, orange juice, whole milk, orange and vanilla extracts.
STEP 2: Add in food coloring if using and mix in well.
STEP 3: Pour everything into an ice cream maker and process according to the manufacture’s instructions.
STEP 4: Cover the top of the ice cream with plastic wrap and place in the freezer for 4-6 hours to harden.
STEP 5: Let the ice cream sit out for a couple minutes before eating. Serve.
Tips for Success
- Fresh ingredients. To get the best tasting ice cream, use high quality ingredients like fresh produce.
- Cling wrap. Press a layer of plastic wrap directly on the surface of the ice cream to keep ice crystals from forming.
- Allow to ripen. After making the ice cream make sure to put it in the freezer to ripen for 4-6 hours or over night to allow the flavors to meld and to make it harder.
- Thaw before serving. Let the ice cream thaw a little before serving.
- Oranges. Use juicy oranges, like Valencia oranges. They are juicier than navel oranges.
Recipe Variations
- Orange zest. Add 1 tablespoon fresh orange zest for even more orange flavor.
- Strain out pulp. If you don’t want any orange pulp in the ice cream, you could pour the orange juice through a strainer or fine mesh sieve. You do want to make sure to remove any seeds.
- Stir-Ins. Right at the end of processing, add in any mix-ins you want to the ice cream base for them to be evenly distributed. Or wait for it to be done and add a dark chocolate swirl, caramel ribbons, or fruit puree.
- Orange float. Add the ice cream to a large glass and top with orange soda to make an orange float.
- Lemon. Add 1 tablespoon of lemon juice to balance out the citrus flavors.
Frequently Asked Questions
How does this ice cream get its orange color? I add 2 drops of red food coloring and 3 drops of yellow food coloring to get that light orange color. If you prefer, leave out the coloring all together to have a whiter ice cream. Or add orange zest to add a hint of color.
Can I use orange oil in this recipe? It is said that ingesting orange essential oils can be poisonous, so I do not recommend substituting it in.
Is this ice cream made with real oranges? Yes, this is made with real orange juice.
Can I make this recipe without an ice cream maker? You do not need an ice cream maker but the ingredients and the instructions are a little different if you don’t have one. I have included instructions for making it without one.
Can I add anything to the ice cream? Absolutely! You just want to wait until it is done churning, then add in any mix-ins like fruits, nuts, white chocolate chips, marshmallow fluff, chopped up candy, or a chocolate swirl into the ice cream mixture.
How to make No Churn Orange Ice Cream? Ingredients for No Churn Ice Cream: ¼ cup orange juice, freshly squeezed, 1 tablespoon lemon juice, 1 cup whole milk, 1 teaspoon vanilla extract, 1 teaspoon orange extract, 14 ounce sweetened condensed milk, 2 cups heavy cream.
STEP 1: In a large mixing bowl, combine together orange juice, lemon juice, milk, vanilla, orange extract, and condensed milk. Set aside. STEP 2: Whip the heavy cream until stiff peaks form about 8-10 minutes. STEP 3: Gently mix the whipped cream into the condensed milk mixture. Pour into a metal container or loaf pan, cover with a layer of plastic wrap and aluminum foil. STEP 4: Freeze for 6 hours. Let sit out for 5-10 minutes before serving.
How to Store Orange Ice Cream
Keep orange ice cream in an airtight container with a tight fitting lid or in a container with a layer of plastic wrap and then a layer of aluminum foil to keep it from getting freezer burned. It will last in the freezer for 1 month, but is best if eaten within a couple weeks.. Make sure to label with the recipe and the date.
Try these other sweet recipes!
- Orange Poppy Seed Cake
- Butterfinger Ice Cream
- Cranberry Orange Bread
- Bakery Style Strawberry Muffins
- Raspberry Cheesecake Bars
If you’ve tried this homemade orange creamsicle ice cream recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes!
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Orange Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 1/2 cups whole milk
- 1 cup orange juice, fresh squeezed, 3 oranges
- 1 cup sugar
- 1 tablespoon orange extract
- 2 teaspoons vanilla extract
- pinch salt
Instructions
- In a large bowl, combine together the heavy cream, sugar, orange juice, whole milk, orange and vanilla extracts.
- Add in food coloring if using and mix in well.
- Pour everything into an ice cream maker and process according to the manufacture's instructions.
- Cover the top of the ice cream with plastic wrap and place in the freezer for 4-6 hours or overnight to harden.
- Let the ice cream sit out for a couple minutes before eating. Serve.
Recipe Notes
- Orange zest. Add 1 tablespoon fresh orange zest for even more orange flavor.
- Strain out pulp. If you don’t want any orange pulp in the ice cream, you could pour the orange juice through a strainer or fine mesh sieve. You do want to make sure to remove any seeds.
- Stir-Ins. Right at the end of processing, add in any mix-ins you want to the ice cream base for them to be evenly distributed. Or wait for it to be done and add a dark chocolate swirl, caramel ribbons, or fruit puree.
- Ice cream is best eaten within 2 weeks in an airtight container in the freezer.
Nutrition Information
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