No Churn Orange Ice Cream
This no churn orange ice cream is easy and refreshing! Make this homemade ice cream without the hassle of tempering eggs or a traditional ice cream maker. Reminiscent of the classic creamsicle, this frozen dessert gets its citrus flavor from orange curd simmered in a saucepan until it reaches the right temperature. Embrace the summer with this tangy frozen dessert.
Ingredients
- Oranges – the zest from fresh oranges instead of orange juice
- Almond extract – Almonds complement the flavor profile of oranges
- Orange curd – much of the orange flavor in this recipe is from orange curd made from scratch
Please review the recipe card for a full list of ingredients.
How To Make No Churn Ice Cream
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 this no churn orange ice cream recipe because orange ice cream is hard to find. I love that this citrus-infused treat hits the spot. There’s only one extra step that differs from most ice cream recipes. You’ll need to make the orange curd before making this recipe.
Unlike lemon curd, orange curd isn’t an ingredient you’ll find at the supermarket. I made my orange curd with this recipe the day before.
- Add condensed milk, orange zest, orange curd, and salt to a bowl. Mix and set aside.
- In the bowl of a stand mixer, use the whisk attachment to whip heavy whipping cream and almond extract until medium peaks form.
- Fold the whipped cream into the orange curd mixture with a baking 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.
Make the orange curd Mixture
Whip the heavy cream
Do yourself a favor and try this delicious no churn orange ice cream! Be sure to check out this lime buttercream frosting if you love citrus-infused desserts.
No Churn Orange Ice Cream
Equipment
- 1 Stand Mixer
- 1 Mixing Bowl
- measuring spoons
- 1 Whisk
- 1 Saucepan
- 1 silicone spatula
Ingredients
- 2 cups heavy whipping cream
- 14 ounces (1 can) sweetened condensed milk
- 1 cup orange curd
- 1 tablespoon orange zest
- ¼ teaspoon sea salt
- ½ teaspoon almond extract
Instructions
- Ina large bowl mix condensed milk, orange zest, orange curd, and salt. Set aside.
- With a stand mixer fitted with a whisk attachment, whip the heavy cream and almond extract on medium-high speed until medium peaks form. Between 3-4 minutes.
- Using a silicone spatula, gently fold the whipped cream into the orange curd mixture. Transfer the ice cream into a freezer safe food container and cover it or transfer to a prepared loaf pan and tightly cover with plastic wrap. Freeze for 12 hours before serving.
Notes
- Use a food thermometer to prevent the eggs in the orange curd from curdling.
- This ice cream makes a little over a quart.
