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.

Four scoops of Orange Ice Cream served in a bowl, with an orange slice.

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.

A liquid measuring cup with freshly squeezed orange juice next to a mixing bowl with cream and sugar.

  • *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.

Orange Ice cream churning in an ice cream maker, then poured into a loaf pan.

 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.

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Recipe

Prep 15 mins
Refrigeration and Churn 1 d
Total 1 d 15 mins
Add to Meal Plan

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.

Video

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.
Ice Cream Maker: I used this Cuisinart Ice Cream Maker to test this recipe.  
To make without an Ice Cream Maker:  Divide cold ice cream mixture between two  gallon zip lock bags (I also 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.

Nutrition

Calories: 313kcalCarbohydrates: 29gProtein: 2gFat: 22gSaturated Fat: 14gCholesterol: 82mgSodium: 28mgPotassium: 184mgFiber: 1gSugar: 25gVitamin A: 1014IUVitamin C: 36mgCalcium: 46mgIron: 1mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience.

This post contains affiliate links. I love sharing my favorite products with you!

Related Posts

Share Recipe

Categories

About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 5 stars
    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.

  2. 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.

  3. 5 stars
    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.