Go Back

Orange Ice Cream

Use fresh orange juice or orange juice from concentrate (not pasteurised).
Course: Dessert & Bakery
Cuisine: American, British


  • 200 ml orange juice fresh squeezed preferred - about 6 oranges
  • 10 grams orange zest zest of one orange - no need to be specific
  • 200 ml whole milk you can use 2% in a pinch but NOT skim
  • 200 grams caster sugar


  • In a pitcher, juice the oranges.
  • Mix the zest and the caster sugar in a separate bowl.
    orange sherbet ingredients
  • Mix the sugar with the orange juice, stirring vigorously allowing the sugar to dissolve.
  • Add milk, whisking all of the time so it doesn't curdle.
  • Make the sherbet to the manufacturer's instructions (see tip).
  • Once at "soft stage", transfer to freezer container and freeze until solid.
  • Remove from freezer 20 minutes before serving so that you can scoop it.


Tip:  This recipe doesn't require an ice cream maker.  Pour the mix into a freezer safe container.  Put in freezer.  Stir every hour (at least 4 times) then let freeze until hard.