My No-Churn Orange Ice Cream is easy, creamy and so delicious! Containing just three ingredients, this simple to prepare recipe will have you enjoying tangy, smooth Orange Ice Cream with minimum preparation time.
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Why you’ll love this recipe:
Inspired by a favourite recipe from my godmother, Lemon Ice Cream, this sweet, tangy Orange Ice Cream could not be simpler to prepare.
There are no special techniques required – simply whiz all the ingredients together in a food processor and then freeze. It could not be easier.
Only three ingredients are required, and the recipe contains no eggs or condensed milk!
You will love this No-Churn Orange Ice Cream because:
- It only takes about 15 minutes (if that!) of preparation before placing it in the freezer.
- There are no technical skills necessary. Even if you are not confident in the kitchen, you can still make this No-Churn Orange Ice Cream.
- You do not require an ice cream machine to make this delicious dessert – it is made in a food processor.
- It is not necessary to stir it to prevent ice crystals from forming.
- The texture of the ice cream is rich and creamy and has a deliciously delicate flavour of orange.
- As it is made in advance, it is a great help when entertaining.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Fresh oranges – we use the zest and juice.
Caster/superfine sugar – it dissolves more readily than granulated.
Whipping cream – we have used heavy whipping/thickened cream, which contains a minimum of 35% milk fat.
How to Make Orange Ice Cream:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Add the citrus and sugar to the food processor:
Zest then juice your oranges, and add to the bowl of a food processor, along with your caster/superfine sugar.
2 – Mix the citrus and sugar:
Mix the orange zest, juice and sugar together to combine.
3 – Start to add the cream:
With the motor of your food processor running, slowly add the cream to the citrus and sugar mixture.
4 – Mix until thick:
Process just until the mixture thickens to a texture similar to whipped cream.
5 – The consistency of whipped cream:
When your mixture is thick and creamy, just like whipped cream, it is ready.
6 – Add the mixture to your dish:
Spoon the ice cream into an airtight freezer container or a dish.
7 – Cover in cling wrap:
Place a lid on the dish, or cover in two layers of cling wrap.
8 – Scoop and enjoy:
Freeze for approximately 4 hours. Remove from the fridge 15 minutes prior to serving. Scoop and enjoy your No-Churn Orange Ice Cream.
Tips for success and FAQs:
This is a very simple recipe to prepare. I recommend removing the Orange Ice Cream from the freezer about 10-15 minutes before serving to allow it to soften a little.
Without the additives found in commercial ice cream, I have found that homemade ice cream does not keep well. It is best enjoyed within 5 days for the optimal texture and flavour.
We do not recommend reducing the sugar for this recipe. Sugar plays an important part in the setting and thickness of the recipe. It helps prevent the formation of ice crystals, thus keeping it smooth and creamy.
Store the No-Churn Orange Ice Cream in the freezer in a freezer-safe, shallow, airtight container. As an extra precaution against the formation of ice crystals, press a piece of plastic wrap onto the surface of the Ice Cream.
Variations and Substitutions:
Food Processor – if you do not have a food processor, you can also prepare this recipe in a stand mixer or use electric hand beaters.
Oranges – no oranges on hand, or prefer the taste of lemon or lime? Simply switch out the orange zest and juice to the same amount of either lemon or lime zest and juice.
Serving suggestions:
Although delicious on its own, you can further elevate this Orange Ice Cream by serving it with:
- Some grated dark chocolate or chocolate sauce.
- Brandied Oranges.
- Shortbread Cookies.
Enjoy this creamy, delicious and vibrant No-Churn Orange Ice Cream, and be sure to let me know in the comments below what you think!
Alex xx
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No-Churn Orange Ice Cream
Ingredients
- 5 teaspoon orange zest – very finely zested See Note 1
- ¼ cup (60 ml) orange juice – freshly squeezed and strained
- ⅔ cup (160 g) caster/superfine sugar
- 2 ½ cups (600 ml) thickened/heavy whipping cream See Note 2
Recipe Measurements:
For accuracy, we recommend weighing your ingredients. This will produce the best results.
Instructions
- Add the orange zest, juice and caster/superfine sugar to the bowl of a food processor and whiz them together.
- With the motor running, gradually add the cream through the feed tube.
- Process just until the mixture thickens to a texture similar to whipped cream. Spoon the ice cream into a shallow, airtight, freezer container or dish covered with two layers of cling film.
- Freeze for approximately 4 hours. The length of time will vary, depending on the temperature of your freezer and the size of the container.
- Remove from the fridge about 15 minutes before serving to allow the ice cream to soften a little.
- To maintain the fresh flavour and creamy texture, it is best if consumed within 5 days.
Video
Notes
- Oranges: I needed 2 oranges to get the required amount of juice and zest. The natural oils in the zest impart more flavour than the juice. Just remove the thin, coloured skin; do not use any of the white pith as it has a bitter flavour. I find a very fine microplane is best. The number of oranges used will vary, depending on their size and how juicy they are.
- Thickened cream: also known as heavy or whipping cream – it contains a minimum of 35% milk fat.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
This post was originally published in April 2022. It has been updated with more information. The recipe remains the same.
Mohit bajoria
Hi the ice cream looks so good. Can I substitute some of the cream with full fat milk or Greek yogurt to make it a healthier option
Alexandra
Hi Mohit, I have not tried making the ice cream with full-fat milk or Greek yogurt. My main thought is that the fat content would not be high enough and instead of smooth, creamy ice cream, it could become icy. But if you do try it, I’d be interested to hear how it goes. 🙂
Helen
This is the best orange ice cream I’ve had and it has to do with the zest! It adds so much citrus flavor and it was exactly what I was missing in orange ice cream. Thank you Alex for the fantastic recipe! I’ve made it several times already and it’s always gone in a flash!
Alexandra
Hi Helen, I am so pleased that you have made the Orange Ice Cream several times. Thank you for your lovely comments, and for taking the time to contact me. 🙂
Kayla DiMaggio
This no churn orange ice cream was so delicious! I loved how easy it was to make and it was so refreshing! Perfect for these California summers!
Alexandra
Hi Kayla, thank you so much for your feedback on our No-Churn Orange Ice Cream. I am delighted to hear that you enjoyed it. 🙂
Megan
We loved this ice cream! I never would have thought to make orange ice cream but damn it, it is so good! Thanks Alex for a ripper recipe!
Alexandra
Hi Megan, thank you for your fantastic feedback on our No-Churn Orange Ice Cream. I am delighted to hear that you enjoyed it. 🙂
Natalie
I made your orange ice cream and it’s delicious. Can`t believe it can be so simple, but perfect, thanks!
Alexandra
Hi Natalie, thank you for your terrific feedback. I am so happy to hear that you enjoyed the Orange Ice Cream. 🙂
Lilly
This was so much better than store bought ice cream! The orange flavor really came through and was front and center. I followed the recipe exactly and used navel oranges. I wish I knew sooner how easy it was to make this! This is going to be on repeat over the summer. Thank you!
Alexandra
Hi Lilly, I am so pleased to hear that you enjoyed our very easy No-Churn Orange Ice Cream. Thank you for letting me know. 🙂