If you need an easy to make, versatile ice cream that everyone will love, you are in the right place! Blood Orange No Churn Ice Cream is has a creamy texture and vibrant orange flavour you will love. There’s no churning necessary, you just whip everything together step by step, pop the mixture into a freezer safe container and let the freezer do its work for about 5 to 6 hours.
Perfect for entertaining, you can make the mixture for no churn ice creams in the morning and they will look after themselves in the freezer, ready to serve in the evening. Or make them the night before if you want to serve them earlier in the day. This particular recipe is an adaptation of Nigella’s No Churn Bitter Orange Ice Cream from her book Nigella Bites (affiliate link).
The colour and flavour of blood oranges make this ice cream extra special, but if blood oranges are not in season you can always use regular oranges for this recipe.
What Are Blood Oranges?
Blood oranges get their name from their flesh, which ranges in colour from deep orange to vibrant blood red. This gives the ice cream its beautiful pink hue. However, if blood oranges are not available, you can easily substitute regular oranges. Also, here’s a handy tip: did you know you can freeze grated orange zest? Whenever I squeeze fresh blood oranges, I always juice extra to freeze for later use. And don’t forget to zest the rind before freezing – it is perfect for adding to recipes at a later date.
Serving Blood Orange Ice Cream
No churn ice creams are best used within 24 to 48 hours of freezing. It is easier to scoop if you bring it out of the freezer a few minutes before you want to serve it.
I like to serve Blood Orange No Churn Ice Cream in pretty crystal glasses or ice cream dishes (affiliate link)with Orange Pecan Slice and Bake Cookies tucked in alongside. The orange flavour and the crunch from the pecans are the perfect contrast to the soft, creamy ice cream. Or keep it simple and serve Blood Orange Ice Cream in a cone or as part of an Ice Cream Sundae Bar. It is also perfect alongside my Blood Orange Pound Cake or my Chocolate Orange Marble Cake. If you like Terry’s Chocolate Oranges, you will love it served a la mode with a rich chocolate cake as well.
For more easy no churn ice cream recipes, click here.
No Churn Blood Orange Ice Cream – Printable Recipe
Blood Orange Ice Cream
Ingredients
- ½ cup blood orange juice that's roughly 2 large oranges
- the zest of two blood oranges
- 1¾ cups icing sugar also known as confectioner's sugar
- 2⅓ cups double cream or heavy cream
- 2 tablespoons Cointreau or Grand Mariner
- ½ teaspoon orange flower water optional
Instructions
- Put the blood orange juice and zest in the bowl of an electric mixer along with the icing sugar.
- Beat on low just to dissolve the sugar.
- Add the double cream and whip on high speed until the mixture nearly reaches the soft peak stage.
- Whip in the Cointreau and orange flower water (if using).
- Whip the mixture until it forms soft peaks when you lift the beaters.
- Transfer to a shallow freezer safe air tight container with a lid.
- Freeze for at least 5 hours until firm.
- Place in the fridge for 10 to 15 minutes before scooping into pretty bowls to serve.
- Serve with Orange Pecan Cookies.
Notes
did you make this recipe?
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Comments & Reviews
Delicious love this cream ice cream with tangy blood orange yumm. April. I pinned in my ice cream board too.
Thank you, Swathi, and thank you for pinning it too 🙂
Oh my April! I just LOVE blood oranges! They are only available here for a short time, but I get them whenever I can. Your Blood Orange Ice Cream sounds wonderful!
Thank you so much, Leslie!
This looks absolutely great, and so easy to make. Thank you for sharing, April.
It really is one of my favourites for the hot weather, Hadia. I’m so glad you like the recipe!