No Churn Orange Creamsicle Ice Cream
Smooth creamy no churn orange & vanilla bean ice cream layered with bright orange curd.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 recipe orange curd
- 480 g or 2 cups heavy whipping cream
- 396 g or 1 can sweetened condensed milk
- 2 teaspoons vanilla paste or vanilla extract
- Pinch fine sea salt
- Zest of 1 large orange
Instructions
- 1
The orange curd needs to be made a day ahead or at least 4 hours before you make the ice cream so that it can chill and thicken. Have it ready before you begin.
- 2
Set the whipping cream, sweetened condensed milk, vanilla salt and orange zest in a food processor (you can also do this with a hand mixer or in a stand mixer).
- 3
Process on high for about 3-5 minutes, until the cream thickens. It’ll still be a little runny (not like whipped cream) but thick, see the video for reference.
- 4
In your ice cream container, set about ¾ cup of the whipped cream mix then add a quarter of a cup of orange curd on top. Gently swirl the mix a bit then repeat with ¾ cups whipped cream and ¼ cup of curd. Keep doing this until you’ve used up the full curd recipe and all the whipped cream mix.
- 5
Set in the freezer for at least 8 hours to chill.
- 6
The ice cream will be rock hard when you pull it out of the freezer but give it about 5 minutes at room temperature and you’ll be able to scoop it smoothly.