Orange Creamsicle No Churn Ice Cream

Is there any better treat than ice cream on a hot July day?

I still don’t have an ice cream maker.  I’ve looked at getting the attachment for my kitchenaid stand mixer, but mine if so old, I’m never certain about compatibility, so then I don’t.  

But I do love a good no-churn option!

This year, I decided to go with orange ice cream which tastes exactly like the orange creamsicles of my childhood!  You know, the ones that push up from the toilet paper tube thing?  Spot on!

Well, actually better.  I mentioned the comparison to my kids and Dude said they tasted like those ones, only better and more like actual oranges.  Haha - probably because this particular recipe uses fresh squeezed orange juice instead of artificial flavors.

The recipe does use a tiny bit of food dye for aesthetic purposes (since the fresh squeezed orange juice isn’t quite vibrant enough (color-wise) to stand up to the whipping cream.  I debated leaving it out, but since we eat with our eyes first, I really did want my orange ice cream to look orange and I was glad that I did.  This is perfection!

Sunday Funday

Ice Cream

• Eggless Homemade Butterscotch Ice Cream from Sneha's Recipe
• Healthy Chocolate Shake from A Day in the Life on the Farm
• Low Sugar Strawberry No Churn Ice Cream from Our Good Life
• Milk Chocolate Ice Cream from Karen's Kitchen Stories
• No Churn Oreo Ice Cream from Cook with Renu
• Orange Creamsicle No Churn Ice Cream from Amy's Cooking Adventures
• Vanilla Bean No Churn Ice Cream with Fresh Strawberry Sauce from Food Lust People Love

Orange Creamsicle No Churn Ice Cream

Recipe from Dishing Delish

1 (14 ounce) can sweetened condensed milk

½ cup freshly squeezed orange juice, pulp strained (2 oranges)

Zest from 1 orange (about 1 tablespoon)

1 tablespoon vanilla bean paste (or vanilla extract)

¼ teaspoon salt

2-3 drops orange food coloring, optional

2 cups heavy whipping cream

In a large bowl, whisk together the sweetened condensed milk, zest, vanilla,  salt, and food coloring.

Pour the cream in the bowl of a stand mixer fitted with the whisk attachment.  Beat on high for 3-5 minutes or until stiff peaks form.

Place a third of the whipped cream into the orange mixture and gently fold in, retaining as much air as possible.  Add the remaining third and fold in. Finally, fold in the last third.

Pour into a loaf pan, cover with plastic wrap and freeze for 6-8 hours.  Scoop to serve once frozen.