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.
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.
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
- 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
- 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.