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Vanilla-Orange Freeze

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


  • 2 pints vanilla ice cream
  • 1 12-ounce can frozen orange juice concentrate
  • 1/3 cup 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.
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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.