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Blood Orange No Churn Ice Cream

April 11, 2014 by April Harris 2 Comments

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You won't believe how easy it is to make this pretty pink Blood Orange No Churn Ice Cream. Its creamy texture & intense orange flavour make it a real treat!

You won't believe how easy it is to make this pretty pink Blood Orange No Churn Ice Cream. Its creamy texture & intense orange flavour make it a real treat!
My Blood Orange No Churn Ice Cream is a delicious seasonal treat but it can be enjoyed all year round if you use ordinary oranges.  I was introduced to these easy to make no churn ice cream desserts by the wonderful Nigella Lawson in her book Nigella Bites. Over the years, Nigella has developed loads of recipes for this easy to make treat and this recipe is an adapted version of hers for No Churn Bitter Orange Ice Cream. Perfect for entertaining, no churn ice creams take no time at all to whip up in the morning. They can then simply be stashed in the freezer to serve in the evening.

You won't believe how easy it is to make this pretty pink Blood Orange No Churn Ice Cream. Its creamy texture & intense orange flavour make it a real treat!

 

What Are Blood Oranges?

Blood oranges are so named because their flesh varies in colour from dark orange to blood red. They give this seasonal recipe a gorgeous pink colour. However,  you can definitely use ordinary oranges when blood oranges are not available. I have seen blood orange juice on sale out of season in US supermarkets and while fresh, in season is always better I honestly cannot see why this would not work – although this does leave you without orange rind for the recipe. In this case I’d simply use the grated rind (zest) of an ordinary orange. Did you know you can store grated orange zest in the freezer? If I’m squeezing fresh oranges I almost always grate the rind and freeze it to use in recipes at a later date.

You won't believe how easy it is to make this pretty pink Blood Orange No Churn Ice Cream. Its creamy texture & intense orange flavour make it a real treat!

Ice Cream For Dessert

Blood Orange No Churn Ice Cream is delicious served with my Blood Orange Pound Cake or my Chocolate Orange Marble Cake. I also like to serve Blood Orange No Churn Ice Cream in pretty crystal glasses with Orange Pecan Slice and Bake Cookies alongside. The orange flavour and the crunch from the pecans are the perfect foil to this soft, creamy ice cream.

No Churn Blood Orange Ice Cream – Printable Recipe

Blood Orange No Churn Ice Cream
 
Print
Prep time
15 mins
Total time
15 mins
 
Author: adapted from a recipe by Nigella Lawson
Recipe type: Frozen Dessert
Cuisine: British
Serves: Serves 5 to 6
Ingredients
  • ½ cup blood orange juice (that's roughly 2 oranges)
  • the zest of two blood oranges
  • 1¾ cups icing (confectioner's) sugar
  • 2⅓ cups double (heavy) cream
  • 2 tablespoons Cointreau or Grand Mariner
  • ½ teaspoon orange flower water (optional)
Instructions
  1. Put the blood orange juice and zest in the bowl of an electric mixer along with the icing sugar.
  2. Beat on low just to dissolve the sugar.
  3. Add the double cream and whip on high speed until the mixture nearly reaches the soft peak stage.
  4. Whip in the Cointreau and orange flower water (if using).
  5. Whip the mixture until it forms soft peaks when you lift the beaters.
  6. Transfer to a shallow freezer safe air tight container with a lid.
  7. Freeze for at least 5 hours until firm.
  8. Place in the fridge for 10 to 15 minutes before scooping into pretty bowls to serve.
  9. Serve with Orange Pecan Cookies.
3.4.3177

More Blood Orange Recipes

Blood Orange Pound Cake

Chocolate Orange Marble Cake

Blood Orange Syllabub

Easy No Bake Blood Orange Cheesecake

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Filed Under: Desserts, Food, Recipes Tagged With: blood orange no churn ice cream, freezing orange zest, how to use blood oranges, no churn ice cream

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Comments

  1. Swathi says

    April 21, 2014 at 5:55 pm

    Delicious love this cream ice cream with tangy blood orange yumm. April. I pinned in my ice cream board too.

    Reply
    • April Harris says

      April 23, 2014 at 11:25 am

      Thank you, Swathi, and thank you for pinning it too 🙂

      Reply

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