Ingredients
Equipment
Method
- In a small bowl, whisk together the fresh orange juice and orange zest. Set aside.1/4 cup fresh orange juice, 1 teaspoon orange zest
- In a large, chilled bowl, pour in the cold heavy whipping cream. Using an electric mixer (handheld or stand mixer), whip the cream on medium-high speed until stiff peaks form.2 cups heavy whipping cream
- In a separate medium bowl, combine the sweetened condensed milk and pure vanilla extract. Stir until well combined and smooth.1 (14 ounce) can sweetened condensed milk, 1/2 teaspoon pure vanilla extract
- Gently fold about one-third of the whipped cream into the sweetened condensed milk mixture.
- Pour the orange juice and zest mixture into the combined sweetened condensed milk and cream. Fold gently until just combined.
- Add the remaining whipped cream to the bowl. Using a spatula, gently fold the whipped cream into the orange-sweetened condensed milk base until the mixture is a uniform, pale orange color.
- Pour the orange creamsicle ice cream mixture into a freezer-safe container, such as a loaf pan or an airtight plastic container. Smooth the top with the back of a spoon or spatula.
- Cover the container tightly with plastic wrap or a lid. Place the container in the freezer for at least 6 hours, or preferably overnight, until the Orange Creamsicle Ice Cream is firm and fully frozen.
Notes
If it becomes too hard to scoop, let it sit at room temperature for 5-10 minutes to soften slightly before serving.
