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:
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Recipe
Orange Ice Cream
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
- 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
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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.
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.