No-Churn Orange Ice Cream

Name: No-Churn Orange Ice Cream
Prep time: 15 min
Total time: 255 min
Ingredients: 5 tsp orange zest - very finely zested (See Note 1); 1/4 cup (60 ml) orange juice - freshly squeezed and strained; 2/3 cup (160 g) caster/superfine sugar; 2 1/2 cups (600 ml) thickened/heavy whipping cream (See Note 2)

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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 ice cream with minimum preparation time.

Round white bowl of ice cream with four scoops and some orange pieces.

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Why you’ll love this recipe:
Ingredients in this recipe:
Step by step instructions:
Tips for success and FAQs:
Variations and Substitutions:
More delicious recipes for you to try:
No-Churn Orange Ice Cream

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.

Step by step instructions:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Steps 1-2 of preparing this recipe - the zest, juice and sugar in a food processor and the blended mixture.

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.

Steps 3-4 of preparing this recipe - adding the cream to the rest of the ingredients and blending the mixture together.

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.

Steps 5-6 of preparing this recipe - the whipped mixture and adding to a tin ready to freeze.

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.

Steps 7-8 of preparing this recipe - topping the dish with cling film ready to freeze and scooping the frozen ice cream.

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.

Round white bowl of ice cream with three scoops and some orange pieces, with a spoon lifting up some 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.

How long does the No-Churn Orange Ice Cream last?

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.

Can I reduce the sugar?

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.

How should I store the ice cream?

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.

Round white bowl of ice cream with four scoops and some orange pieces, and a spoon on the edge.

More delicious recipes for you to try:

Try our other favourite ice cream recipes:

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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