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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 desserts gets its citrus flavor from orange curd simmering over a saucepan until it reaches the right temperature.
Print Recipe
Prep Time:30 minutes
Cook Time:15 minutes
Freeze Time:12 hours
Total Time:12 hours 45 minutes

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.
    whipped heavy cream
  • In a medium-sized bowl, whisk the sweetened condensed milk, orange zest, orange curd, almond extract, maple syrup, and salt. Set aside.
    orange curd mixture
  • 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.
    Quart of orange ice cream

Notes

  1. Use a food thermometer to prevent the eggs in the orange curd from curdling. 
  2. This recipe makes one quart of ice cream.
Servings: 6
Calories: 259kcal