Desserts Ice Cream + Frozen Summer

no-churn blood orange ice cream

Tuesday, January 31, 2012
Blood Orange No-Churn Ice Cream

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

Blood Orange No-Churn Ice Cream

Prep Time: 15 minutes
Additional Time: 6 hours
Total Time: 6 hours 15 minutes
The bitter notes of the blood orange juice and zest pairs beautifully with the sweetened condensed milk and cream. Adding a little orange liqueur brightens the flavor.
Sarah Kieffer
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Ingredients

  • 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

Instructions

  • 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.

Notes

The blood orange juice is often a dark purple color, and once added to the sweetened condensed milk can turn the mixture a gray color. I like to add a few drops of orange or pink food coloring to the mixture to make the color a little more pleasing to the eye.
  • Reply
    ????
    Thursday, June 5, 2014 at 11:26 pm

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  • Reply
    Payal Shah
    Saturday, March 3, 2012 at 6:39 pm

    This looks delicious! I will definitely keep it on the list to make sometimes in the near future.

  • Reply
    Lauren Knight
    Saturday, February 4, 2012 at 4:10 am

    This sounds divine… and your 17-year-old self sounds eerily similar to my 17-year-old self.

    Anything with condensed milk and vanilla AND heavy cream… I’m sold. I doubt mine would even last to make it to ice cream. Thanks for this beautiful recipe and story!

  • Reply
    thelittleloaf
    Wednesday, February 1, 2012 at 1:47 pm

    Ooh I’m intrigued by this ice cream – with blood oranges such a vivid purple (the ones I’ve found always seem to be a slightly sad, paler red) I’m surprised it’s not darker in colour, but I suppose there is all that cream and milk. It looks, and sounds, absolutely wonderful – simple enough to really showcase that delicious juice.

    • Reply
      vanilla bean blog
      Thursday, February 2, 2012 at 2:32 am

      I thought it would be darker, too – but yes, the cream lightens it up. It tastes like a dream-sicle, and we can’t stop eating it here. 🙂

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