Orange Ice Cream

A bowl of ice cream with oranges in the background. Spoon in the foreground.

5 from 7 votes

This homemade Orange Ice Cream is made with freshly squeezed orange juice and real vanilla extract. It has all of the flavors of an orange creamsicle popsicle you remember as a kid.

Prep Time30

Cook Time0

Freezer Time6

Total Time6 30

Course: Dessert and Pastries

Cuisine: American

Servings:

Calories: 171kcal

Author: Tristin - Home Cooked Harvest

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.

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.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition