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Vanilla-Orange Freeze

Vanilla-Orange Freeze
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Serves 8| Hands-On Time: | Total Time:

Ingredients

  • 2 pints vanilla ice cream
  • 1 12-ounce can frozen orange juice concentrate
  • 1/3 cup 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.
By June, 2005

Nutritional Information

  • Per Serving
  • Calories 200Calories From Fat 33%
  • Calcium 98mg
  • Carbohydrate 32g
  • Cholesterol 29mg
  • Fat 7g
  • Fiber 1g
  • Iron 0mg
  • Protein 3mg
  • Sat Fat 4g
  • Sodium 54mg
What does this mean? See Nutrition 101 .

Quick Tip

Cupcakes With Vanilla Ice Cream Frosting
To avoid wasting the remaining 3/4 cup of concentrate, mix it with 2 cups of cold water to make orange juice, or with 1 1/2 cups of milk and 1 pint of vanilla ice cream to make milk shakes.

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