orange creamsicle ice cream
A nostalgic, no-churn homemade ice cream that tastes like childhood summers in a bowl. Creamy, citrusy, and comforting — this easy treat is made with fresh orange juice, zest, and condensed milk. No ice cream maker needed!
Equipment
- Large mixing bowl
- Hand or stand mixer
- Citrus juicer optional but recommended
- Zester or microplane
- Rubber spatula
- Loaf pan or freezer-safe container
- Measuring cups & spoons
Ingredients
- 2 cups heavy cream – non-negotiable honey. This is where the silky magic lives.
- 1 cup sweetened condensed milk – thick sweet, and the backbone of the chill.
- 1 tablespoon orange zest – yes zest before you juice (learned the hard way).
- ¾ cup fresh orange juice – don’t cheat with the bottled stuff if you can help it.
- 1 teaspoon vanilla extract – she smooths out the tang trust me.
- A pinch of salt – just a tiny bit it brightens the whole thing.
- Optional: a few drops of orange food coloring – only if you’re feeling extra.
Instructions
Whip It Good
- In a large bowl, whip your heavy cream until soft peaks form. Not stiff peaks, OK? We’re going for “clouds,” not “cement.” If you overdo it, just whisper “it’s fine” and keep going — I’ve done it, and it still slaps.
Mix the Magic
- In another bowl, stir together the condensed milk, orange zest, orange juice, vanilla, and that sassy pinch of salt. Taste it. Tell me it doesn’t taste like sunshine. Go on, I’ll wait...
Fold Like You Care
- Gently fold your orange mixture into the whipped cream. Be tender. Be loving. This is where the lightness happens. If it looks like it’s deflating a little, don’t freak — it’s part of the charm.
Freeze the Dream
- Pour the mixture into a loaf pan or any freezer-safe container. Smooth the top like you’re tucking it in for a nap. Cover it, freeze for at least 6 hours (overnight is better), then get ready to swoon.
Notes
- Zest before juicing to make your life easier (trust me, it's a game-changer).
- Optional mix-ins: white chocolate chips, shredded coconut, or cookie chunks.
- Color boost: A few drops of natural orange food coloring for that classic “creamsicle” vibe.
- No ice cream maker needed — just whip, fold, and freeze!
- Storage tip: Keep tightly covered in the freezer. Best enjoyed within 2 weeks for ideal texture.
- Vegan option: Sub heavy cream with full-fat coconut cream and use vegan condensed milk. The result is slightly icier but still delish!