Vanilla-Orange Freeze

0506vanilla-orange-freeze
Photo by Anna Williams
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 200 calories
    • Calories 33 calories from fat
    • Fat 7 g
    • Sat Fat 4 g
    • Cholesterol 29 mg
    • Sodium 54 mg
    • Protein 3 mg
    • Carbohydrate 32 g
    • Fiber 1 g
    • Iron 0 mg
    • Calcium 98 mg

Ingredients

  1. Check 2 pints vanilla ice cream
  2. Check 1 12-ounce can frozen orange juice concentrate
  3. Check 1/3cup cold water

Directions

  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.