Homemade Orange Creamsicle Ice Cream

If you’re a fan of the delightful combination of vanilla and orange-flavored ice cream, then you’re in for a treat with this easy-to-make homemade Orange Creamsicle Ice Cream. Unlike store-bought versions, this recipe uses a custard-style base with eggs, resulting in a creamy and delicious ice cream that will transport you back to your childhood memories.

Recreating the Magic of Orange Creamsicles

I’ve always had a soft spot for orange creamsicles. The contrast of the creamy vanilla center and the tangy orange exterior brings back fond memories. That’s why I decided to create this recipe, and I must say, I fell in love with it from the very first scoop. To stay true to the two-part popsicle, I made two different bases – one vanilla and one orange. I froze them side by side in the same container.

Now, making two bases is optional. If you don’t mind the flavors being mixed together, you can simply make one mixture and churn it once. But if you want the distinct vanilla and orange sides, you’ll need to do two separate churnings. Check the recipe notes below for more details.

Ingredients You’ll Need

To achieve the perfect texture and flavor, this ice cream recipe calls for the following ingredients:

  • Half and half or heavy cream: The butterfat content of ice cream is a topic of debate, but for the ideal balance, I recommend using half and half and whole milk. If you prefer a super creamy ice cream, opt for heavy whipping cream.
  • Whole milk: I always use whole milk for that indulgent creaminess.
  • Egg yolks: Make sure to let the eggs and milk reach room temperature before you start.
  • Sugar: Granulated sugar works well in this recipe, but if you prefer a sugar substitute, go for allulose for the best results.
  • Vanilla: Use the highest-quality vanilla you can find to enhance the flavor. You can also add vanilla bean for an extra kick.
  • Salt: A pinch of salt helps to balance the sweetness.
  • Oranges: This recipe calls for zest and juice from two large oranges. For an even more intense orange flavor, consider using orange juice concentrate.
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Making Orange Creamsicle Ice Cream

We use a tried-and-true egg-based custard ice cream base for this recipe, which is also used for other popular flavors like chocolate chip, cookies and cream, and mint chocolate chip. It may seem like there are quite a few steps involved, but trust me, it’s worth the effort.

To achieve the signature orange creamsicle outcome, we make two ice cream parts – one vanilla and one orange – which we swirl together at the end. However, feel free to skip this step if you prefer a single-flavored ice cream.

Step One: Heat the Ice Cream Base

In a saucepan over medium heat, combine the milk, 1 ½ cups of the heavy cream, salt, and half of the sugar. Stir the mixture constantly until it reaches a steaming point (avoid boiling it). Remove it from the heat.

Step Two: Tempering the Eggs

In a small bowl, whisk together the egg yolks and the remaining sugar until combined.

To temper the eggs, slowly drizzle 1/2 cup of the milk mixture into the egg mixture. Pour the entire egg mixture back into the saucepan with the milk mixture. Simmer over medium heat, stirring constantly, until slightly thickened (about 5 minutes). Be careful not to boil the mixture.

Remove the pot from the heat, strain it through a fine mesh sieve into a bowl, and let it cool.

Step Three: Creating the Two Ice Cream Bases

Once the custard base has cooled, divide it into two bowls. In one bowl, add the remaining 1/2 cup of heavy cream and the vanilla to create the vanilla base. In the other bowl, add the orange zest and orange juice to create the orange base.

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Refrigerate both bases for at least two hours until they are thoroughly chilled.

Step Four: Churning the Ice Cream

Churn each base separately. Start by pouring the vanilla base into the ice cream maker and churn for about 15 minutes. Transfer the vanilla ice cream to one side of a freezer-safe container and freeze.

Next, pour the orange base into the ice cream maker (no need to refreeze or wash in between), and churn until the ice cream reaches a thick consistency (around 15-20 minutes). Transfer the orange ice cream to the other side of the freezer container. You can swirl them together slightly if desired.

Allow the ice cream to freeze for at least 3 hours to set before serving.

Milk vs. Cream

People often wonder if they can use milk, cream, or half and half interchangeably in ice cream recipes. The answer is yes, but it will affect the final outcome in terms of creaminess and scoopability.

Using only milk is possible, but I recommend using whole milk for the best results. Low-fat milks may result in an icier texture that’s harder to scoop. For a balance of creaminess and lower fat content, I often use a combination of whole milk and half and half. If you prefer a creamier and thicker ice cream, use whole milk and cream.

Feel free to experiment with different combinations to find your preferred balance.

Frequently Asked Questions

If you give this recipe a try, please share your creations on Instagram and tag us at #AFoodLoversKitchen. We love seeing your photos! Don’t forget to follow us on Instagram and Facebook to stay updated on our latest culinary adventures.

See also  Mint Chip Ice Cream Cake

🥧 For more delicious recipes, check out A Pressure Cooker Kitchen for Instant Pot recipes, Air Fry Anytime for air fryer recipes, and Savored Sips for cocktails and drinks.

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