No Churn Orange Ice Cream
My no churn orange ice cream is refreshing and creamy! It’s made with fresh oranges; this frozen dessert stands out from the classic creamsicle. It gets its bright flavor from orange curd simmered in a saucepan. If you don’t own a traditional ice cream maker, you can make this homemade ice cream without borrowing a friend’s. Embrace the warm weather with this tangy frozen dessert.
What Makes This Recipe Different
No churn ice cream uses a base that consists of heavy whipping cream containing a minimum of 36% fat and sweetened condensed milk. Instead of an ice cream maker, this ice cream recipe uses a stand mixer to incorporate air into the mixture and bring the cream to stiff peaks.
I wanted to create a no churn orange ice cream recipe because I can only find this flavor in rainbow sorbets mixed with two other flavors. Sometimes, I’m not in the mood for an orange creamsicle popsicle so I love that this citrus-infused dessert hits the spot.
This no churn orange ice cream is great for home bakers because:
- It’s beginner-friendly.
- Takes less than an hour to make (though I recommend making the orange curd ahead of time).
- No machine required! You can make it in a stand mixer.
- It’s perfect for spring gatherings. No oven, less time!
Ingredients
Please review the recipe card for a full list of ingredients.
- Oranges – Zest and juice from freshly squeezed oranges instead of orange juice.
- Almond extract – Almonds complement the oranges while creating a light, floral flavor.
- Orange curd – Much of the orange flavor in this recipe is from orange curd. I like this recipe from Chelsweets because you can use whole eggs. Since orange curd is cooked, the heat intensifies the orange notes, giving the dessert a deeper flavor.
How To Make No Churn Orange Ice Cream
- Add the heavy cream to the bowl of a stand mixer. Use the whisk attachment to whip the heavy whipping cream until medium peaks form.
- In a mixing bowl, add sweetened condensed milk, orange zest, orange curd, almond extract, maple syrup, and salt. Whisk and set aside.
Whip the heavy cream
Whisk the orange curd Mixture
3. Next, fold the orange curd mixture into the whipped cream with a silicone spatula. Avoid deflating the cream. Spoon the ice cream into a freezer-safe container with a cover (to prevent freezer burn). Freeze for 12 hours.
Do yourself a favor and make this no churn orange ice cream! Be sure to check out my lime ice cream and lime buttercream frosting if you love citrusy desserts.
No Churn Orange Ice Cream
Equipment
- 1 Stand Mixer
- measuring spoons
- 1 Whisk
Ingredients
- 2 cups (480 grams) heavy whipping cream
- 14 ounces (396 grams) sweetened condensed milk
- 1 cup (250 ml) orange curd
- ¼ teaspoon sea salt
- ½ teaspoon almond extract
- ½ teaspoon maple syrup
- zest of one orange zest
Instructions
- In a stand mixer bowl fitted with a whisk attachment, whip the heavy whipping until medium-stiff peaks form.
- In a medium-sized bowl, whisk the sweetened condensed milk, orange zest, orange curd, almond extract, maple syrup, and salt. Set aside.
- Pour 1/3 of the sweetened condensed milk mixture on top of the whipped cream and fold gently without deflating the cream. Repeat until fully incorporated. Transfer the ice cream into a freezer safe container and cover it or transfer to a prepared loaf pan and tightly cover with plastic wrap. Freeze for at least 12 hours before serving.
Notes
- Use a food thermometer to prevent the eggs in the orange curd from curdling.
- This recipe makes one quart of ice cream.
