One bite of this blood orange ice cream, and my mind immediately goes to humid summer evenings when I was young. My sister, brother, and I would tuck ourselves downstairs in the only corner of our house that was cool. There, stashed in the freezer, was a box of orange Creamsicles ice cream bars, our summer treat of choice.
We would eat them slowly, the cold pops helping us momentarily forget the July sun and our friends’ air-conditioned homes were sleep came easy.
This no-churn ice cream is infused with blood orange juice, which is slightly more bitter than that regular oranges. But the bitter note offsets the sweetened condensed milk nicely.
And no ice cream maker is needed to make! Heavy cream is simply whipped until stiff peaks appear, and combines with the sweetened condensed milk to make a delightful ice cream.
Blood Orange No-Churn Ice Cream
- One 14 oz [396 g] can sweetened condensed milk
- 1/2 cup [120 g] blood orange juice
- 1 to 2 tablespoons orange liqueur optional
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon salt
- 2 ounces [57 g] cream cheese
- 1 tablespoon grated blood orange zest
- 2 cups [480 g] heavy cream
- A few drops of orange food coloring if desired
- In a large bowl, whisk the sweetened condensed milk, blood orange juice, orange liqueur, vanilla, and salt until completely combined.
- In the bowl of a stand mixer fitted with a whisk, beat the cream cheese and blood orange zest on medium until smooth. Turn the mixer to low and add the heavy cream in a slow steady stream, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes.
- Add half the whipped cream mixture to the sweetened condensed milk mixture and whisk until completely combined. Using a rubber spatula, gently fold in the remaining whipped cream mixture until no streaks remain. Add a few drops of food coloring if desired and stir until combined. Pour into a 9 in [23 cm] loaf pan or Pullman pan with a lid and freeze until firm, 6 hours or, covered, up to 1 week.