This award-winning Orange Ice Cream recipe is made with fresh squeezed orange juice and makes the most delicious treat on a hot summer’s day.
When I say this Orange Ice Cream recipe is “award winning”, it’s the truth! When I was a young girl, my Aunt Judy entered it into a contest at Lagoon, in Utah and won the first place ribbon! She shared the recipe with my mom and it was one of my favorite frozen desserts as a child. The creamy orange flavor is amazing and so refreshing, plus it couldn’t be easier to make.
How to make Orange Ice Cream:
- Add orange juice, lemon juice and sugar to a mixing bowl and stir well to combine. Taste and add a little more sugar if it’s not sweet enough. Whisk in cream and orange Jello. Freeze/churn according to ice cream maker instructions.
- *If using a modern electric ice cream maker (here’s the one I used in recipe testing) freeze the bowl of the ice cream maker overnight and refrigerate the liquid mixture for several hours (or overnight), before churning.
- Store in the freezer for 1-2 weeks, in an airtight container with a piece if plastic wrap against the surface to help keep it from crystalizing.
Variations:
- Lemon ice cream: replace orange juice with lemon juice. Add additional sugar to sweeten, to taste. Add zest from lemon. Replace orange jello with lemon jello.
- Lime ice cream: replace orange juice with lime juice. Add additional sugar to sweeten, as needed, to taste. Add zest from lime. Replace orange jello with lime jello.
How to make Ice Cream without an Ice Cream Maker:
Divide cold ice cream mixture between two gallon resealable bags (I like to double bag them for extra protection). Place the bags in a large bowl or container that has a lid. Fill the bowl, around the bags, with ice and some ice cream rock salt. Secure the lid to the container. Shake well (get the kids to help!) for at least 20 minutes, until thickened. Return to freezer for a few hours, until set.
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Recipe
Orange Ice Cream
This award-winning Orange Ice Cream recipe is made with fresh squeezed orange juice and makes the most delicious treat on a hot summer's day.
Equipment
Ingredients
- 2 ¼ cups fresh squeezed orange juice (6-8 oranges)
- 1 1/2 Tablespoons lemon juice (or substitute)
- 3/4 cup granulated sugar (or more if needed, if oranges are not overly sweet)
- 2 cups heavy cream
- 1 Tablespoon orange Jello*
Instructions
- Add orange juice, lemon juice and sugar to a mixing bowl and stir well to combine. Taste and add a little more sugar if it’s not sweet enough. Whisk in cream and orange Jello.
- Freeze/churn according to ice cream maker instructions. *If using a modern electric ice cream maker (that doesn’t require ice/salt) freeze the bowl of the ice cream maker overnight and refrigerate the liquid mixture for several hours (or overnight), before churning. Both need to be completely chilled.
- Store in the freezer for 1-2 weeks, in an airtight container with a piece if plastic wrap against the surface to help keep it from crystalizing.
Notes
*Makes about 4 cups of ice cream.
Jello: You could substitute ½-1 teaspoon orange oil, in place of Jello. (When I reached out to Judy, she said she now prefers orange oil, for flavor).
Cream: You could substitute half and half but the ice cream wont be as thick and creamy.
Variations:
- Lemon ice cream: replace orange juice with lemon juice. Add additional sugar to sweeten, to taste. Add zest from lemon. Replace orange jello with lemon jello.
Lime ice cream: replace orange juice with lime juice. Add additional sugar to sweeten, as needed, to taste. Add zest from lime. Replace orange jello with lime jello.
Nutrition
Calories: 313kcalCarbohydrates: 29gProtein: 2gFat: 22gSaturated Fat: 14gCholesterol: 82mgSodium: 28mgPotassium: 184mgFiber: 1gSugar: 25gVitamin A: 1014IUVitamin C: 36mgCalcium: 46mgIron: 1mg
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RATE and COMMENT below! I would love to hear your experience.
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Hi from Australia Our jello is jelly here do you mean a tablespoon of the jelly crystals or the set jelly? Thank you
This is what Australians call Jelly. You could substitute ½-1 teaspoon orange oil, in place of Jello though.
I made this ice cream yesterday and it was amazing! I used the orange oil and it was perfect. I’m curious about the lemon and lime ice creams-so it would be 2 1/4 cups of straight juice? I guess it seems a lot since of course we drink straight orange juice, but not lemon juice? I saw add the additional sugar to taste, wondering you had made lemon or lime ice cream using this recipe.
Thanks for the great recipe!
Delicious! And very easy to make
Hi, would it affect the ice cream’s texture if I were to omit the jello?
No, but the flavor our be lacking.
We loved this! I did add a little orange zest.
Can 100% orange juice from the store be used instead of fresh squeezed?
Of course!
Yes, that’s fine, you just wont get quite the same fresh orange flavor.
I loved this recipe. So easy. I would love to find others like this one. I want to find a chocolate and marshmallow recipe. Yours was great.
Is orange oil different from orange extract, when you say to use orange oil instead of orange Jello? I have, and have used orange extract in baking etc. but have never seen orange oil in a grocery store.
I think the oil and extract is different. I didn’t find the orange oil in my grocery store, but found it at Michael’s in the baking section!
Ice cream turned out amazing. Easy to make, l used jelly crystals. Delicious and will be a new favourite.
We’ve been using our ice cream maker quite a bit this summer and am so glad I came across this recipe. We have since made it several times. This is so easy to make and is so flavorful! It is the perfect summer treat.
What does the orange jello do?
Adds flavor and color. You could substitute orange oil.