Blood Orange No Churn Ice Cream
Recipe type: Frozen Dessert
Cuisine: British
Prep time: 
Total time: 
Serves: Serves 5 to 6
  • 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)
  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.
Recipe by April J Harris at