Vanilla-Orange Freeze

Vanilla-Orange Freeze
Anna Williams
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Serves 8


pints vanilla ice cream
12-ounce can frozen orange juice concentrate
cold water


  1. Coat an 8-by-8-inch pan with cooking spray. Line it with parchment paper by cutting 2 strips and overlapping them inside the pan (make them long enough to hang over the edges of the pan by 2 to 3 inches). Chill in freezer for 10 minutes.
  2. Scoop the ice cream into the bowl of an electric mixer and beat with a paddle attachment until it's soft but still holds its shape, about 2 minutes. Transfer to the chilled pan and spread to smooth the surface. Freeze for 30 minutes.
  3. Whisk together 3/4 cup of the orange juice concentrate and the cold water. Pour over the ice cream. Freeze for 2 hours or overnight (if overnight, wrap in plastic to prevent freezer burn). Lift the ice cream out of the pan by pulling up the ends of the paper. Use a hot chef's knife to cut the dessert into 8 rectangles.
Sara Quessenberry
May 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 33 %
  • Calcium 98 mg
  • Carbohydrate 32 g
  • Cholesterol 29 mg
  • Fat 7 g
  • Fiber 1 g
  • Iron 0 mg
  • Protein 3 mg
  • Sat Fat 4 g
  • Sodium 54 mg
What does this mean? See Nutrition 101.

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