Orange Creamsicle Ice Cream is one of my favorite cold treats. I remember growing up and enjoying an Orangesicle on a hot day. This orange ice cream recipe reminds me of that exact flavor. I’ve made it several times now and the whole family enjoys it, too. It doesn’t have to be summer to devour a scoop of this ice cream.
The fresh orange juice and zest add impeccable flavor to the ice cream. It balances out the sweetened condensed milk and vanilla extract beautifully without having a sour taste.
If you like orange dessert recipes, you will love Orange Bundt Cake, Orange Julius Popsicles, Orange Fluff Salad or our Easy Pineapple Ice Cream (No Churn) recipe.
Why You’ll Love This Creamy Orange Ice Cream Recipe
- Budget-friendly: This ice cream recipe uses affordable ingredients that are friendly to any budget.
- Kid-approved: Your kids are going to love the flavor!
- Only 4 ingredients: All you need are 4 ingredients to make homemade orange cream ice cream happen.
Ingredients
Below are the only 4 ingredients you’ll need to make the best homemade orange cream ice cream.
- Heavy cream: The fluffy, creamy texture comes from the heavy whipping cream.
- Vanilla: Pure vanilla adds a subtle flavor that gives you that classic orange creamsicle when combined with the orange.
- Sweetened condensed milk: A crucial ingredient to get the right consistency and sweetness in no-churn ice cream.
- Orange juice and zest: I use store-bought orange juice for this recipe to keep things as easy as possible. Fresh orange zest adds extra zing which I love!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Mango orange: Blend fresh mango with condensed milk for a fresh and tropical twist.
- Ginger orange: For a spicy zing, add a little freshly grated ginger or ground ginger.
- Chocolate orange: Chocolate and orange are a great match. Try this recipe with cocoa powder or chocolate chips mixed in.
How to Make Orange Creamsicle Ice Cream
Here are the instructions on how to make homemade no-churn orange cream ice cream! It’s so incredibly easy and only hands-on for 3 steps!
Step 1: Whip the cream and vanilla. Pour the heavy cream and vanilla into a large mixing bowl. Whip the cream using an electric hand mixer at medium speed for 3-5 minutes. Stiff peaks will form once it’s ready.
Step 2: Add the remaining ingredients. Combine the whipped cream with the orange juice, zest, and condensed milk. Mix the ingredients with the hand mixer at low speed. Once it’s thoroughly mixed and smooth, you can stop mixing.
Step 3: Transfer and cover. Pour the ice cream mixture into a 9x5 loaf pan. Spread it evenly on top and cover it tightly with plastic wrap.
Step 4: Freeze. Place the pan in the freezer for about 6 hours to set. Enjoy!
⭐️ Hint: Allow the ice cream to sit for about 5 minutes on the counter before you scoop it. The frozen orange juice makes it a bit firm.
If you love recipes like this, you may also enjoy Easy Orange Creamsicle Dessert, Homemade Dark Chocolate Ice Cream (No Eggs), Strawberry Crunch Ice Cream, Chocolate Strawberry Ice Cream and our Birthday Cake Ice Cream recipe.
Serving Suggestions
- Add a dollop of orange ice cream on top of Vanilla Brownies or a slice of Naked Chocolate Cake.
- Turn your breakfast up a notch and serve the ice cream with Hawaiian Bread French Toast or Air Fryer Pancakes and Pancake Bites.
- Top with whipped cream and sprinkles for the ultimate sundae!
Recipe Tips
- Storage directions: Keep this orange ice cream tightly covered in your freezer for up to 2 months.
- Ensure the cream is cold: The heavy cream will reach the correct consistency much faster and easier if it is cold. Keep it in the refrigerator until you’re ready to whip it.
- Add food coloring: For a more vibrant orange color, add a couple of drops of orange food coloring.
- Let it sit before scooping: If the ice cream is too hard, let it sit on the counter for five minutes to make it easier to scoop.
Recipe FAQs
Yes! This recipe works well with either fresh or store-bought orange juice.
A whisk will work just fine, it will just take longer to reach the correct consistency. I recommend chilling your mixing bowl in the refrigerator for a few minutes to ensure the cream stays cold.
The heavy cream must be whipped until stiff peaks have formed. If it hasn’t been whipped long enough, it will be very thin. When you stir in the condensed milk and orange, only do so until the mixture is smooth. Overmixing can cause it to become runny as well.
More Delicious Ice Cream Recipes
Do you like homemade ice cream? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Orange Creamsicle Ice Cream
Equipment
- Equipment
- 9x5 inch loaf pan
Ingredients
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 14-ounce can sweetened condensed milk
- ¾ cup orange juice
- 1 tablespoon orange zest
Instructions
- Combine the heavy cream and vanilla in a large mixing bowl. Use an electric hand mixer to whip the cream stiff peaks. This should take about 3-5 minutes depending on your hand mixer.
- Once the cream has reached stiff peaks, add the condensed milk, orange zest, and orange juice. Reduce the speed of your mixer to low and gently mix the ingredients together until smooth and homogenous.
- Pour the ice cream into a 9x5 inch loaf pan or similar sized container. Cover the ice cream with plastic wrap and place it in the fridge for 6 hours.
- Allow your ice cream to sit on the counter for 5 minutes before scooping it. Serve and enjoy!
Notes
- Storage directions: Keep this orange ice cream tightly covered in your freezer for up to 2 months.
- Ensure the cream is cold: The heavy cream will reach the correct consistency much faster and easier if it is cold. Keep it in the refrigerator until you’re ready to whip it.
- Add food coloring: For a more vibrant orange color, add a couple of drops of orange food coloring.
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