- 1 11-ounce can mandarin orange sections, drained
- 2 cups vanilla ice cream, softened
- 1 teaspoon finely grated orange zest
- In a blender, puree the orange sections until smooth. Add the ice cream and orange zest and pulse until well blended.
- Spoon the mixture into the pop molds or paper cups. Cover and freeze until firm, 3 hours.