No Churn Orange Ice Cream (Creamsicle Ice Cream!)
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No Churn Orange Ice Cream is quick and easy to make, made with heavy cream, sweetened condensed milk, orange juice, vanilla, and a pinch of salt, then frozen until you’re ready for dessert!
I love how easy this creamy ice cream is to make in a pinch! For more desserts that are quick to throw together, check out these Fudgy Gluten Free Brownies, Cinnamon Baked Apple Slices, and Gluten Free Chocolate Chip Cookies!
No Churn Orange Ice Cream is my sister’s favorite homemade ice cream and I made it this year for her birthday. It’s really easy to make, with just 6 simple ingredients (7 if you use coloring), and only takes 10 minutes to throw together. Plus you don’t need to own an ice cream machine to make it! I made this in the morning, and it was ready to eat after dinner.
Ingredients You’ll Need
Sweetened Condensed Milk. Sweetened condensed milk adds the sugar and the creamy thick texture to this no churn ice cream, without having to use an ice cream maker.Â
You can also combine all of your flavoring ingredients with the condensed milk before folding it with the whipped cream, to make sure it’s all evenly disbursed.
Heavy Whipping Cream. We’re using heavy whipping cream in the stand mixer (or with an electric hand mixer) to make whipped cream. This adds a light airy texture that mixes with the condensed milk to give you ice cream that’s somewhere in the middle.
Vanilla Extract. Vanilla is used for flavoring, and goes really well with the flavor of the orange juice. This makes it taste more like a “creamsicle” ice cream.
Salt. Salt helps balance the sweetness, but it’s not high enough to be salty.
Orange Juice. Orange juice is the key ingredient for orange flavor. You can also use an orange flavoring extract (food grade), but I think orange juice is enough and it’s also cheaper to buy.
Orange Zest. Orange zest adds a really nice texture, like flakes of candied orange, along with more orange flavor. It also looks great as a garnish on the top.
The key to zesting any citrus fruit is to only zest the top layer, and avoid the bitter white part of the peel.
Coloring. A few drops of orange food coloring is optional, for presentation. This won’t affect the flavor at all.
How to Make No Churn Ice Cream
- Add heavy whipping cream to the stand mixer. Using the whisk attachment, set the mixer on medium-high and whisk until it turns to whipped cream and stiff peaks form (about 5 minutes).Â
- In a separate bowl, whisk together condensed milk, vanilla, salt, orange juice, and orange zest until completely combined.Â
- Use a spatula to move half of the whipped cream to the mixing bowl, and gently fold together with the condensed milk mixture. Once that is mixed in, add the other half and gently fold together until everything is mixed.Â
- Pour the ice cream mixture into a bread pan, smoothing down the top with the spatula. Top with a small amount of extra orange zest for garnish.Â
- Cover the pan with plastic wrap or tinfoil, and freeze for 5-6 hours before serving.Â
Jacqui’s Tip! I make this using a medium bowl and a stand mixer. You can also use 2 bowls and an electric hand mixer, or a regular whisk. The whisk will be the hardest, but you really don’t need any special equipment to make this recipe.Â
Frequently Asked Questions
No churn ice cream is made of homemade whipped cream and sweetened condensed milk. Everything else you add from there is going to be for flavor. You can use these two ingredients as the base for any no churn homemade ice cream recipe.Â
Orange juice, orange zest, and vanilla extract are the three key ingredients to give orange ice cream that orange creamsicle flavor. The salt helps balance out the sweetness.
Regular ice cream recipes use an ice cream maker, that churns the ice cream as it freezes. This means the ice cream is spun with a paddle as it freezes and thickens. This results in a creamy consistency.Â
No churn ice cream uses whipped cream and condensed milk, instead of liquid heavy cream and milk, so it does not need to be churned. Instead, you can just mix the ingredients together and put it straight into the freezer.Â
Orange creamsicle is a wonderful mix of orange flavor and vanilla flavor. You can even get the swirls of orange and vanilla by making a batch of both ice creams and swirling them together in the pan before freezing.
Storage
Store this no churn ice cream in the freezer. Use an airtight container to prevent freezer burn.
More Dessert Recipes
- Double Chocolate Donuts
- Baked Cinnamon Sugar Doughnuts
- Chewy Almond Paste Cookies
- Instant Pot Apple Crisp
Cooking Tips
- If your homemade ice cream is too icy, make sure it’s not getting freezer burn. Wrap the pan tightly before freezing. You can also reduce the liquid slightly next time to avoid ice crystals.Â
- You can add other flavors to this! Try almond extract, peppermint extract, or other types of juice like cherry juice or apple juice instead of orange.Â
- You don’t need to add any granulated sugar because the condensed milk is already sweetened. You can add other flavors, like cinnamon or pumpkin pie spice.Â
- When cleaning up, rinse the bowls with hot water and everything will come right off. If I’m making two batches, I always let the bowls cool down again before starting.
- Top homemade ice cream with extra whipped cream, caramel sauce, chocolate syrup, or sprinkles! Just make sure they’re gluten free, as brands can vary.
If you loved this recipe, be sure to leave a 5 Star review below, and tag me with a photo of your finished recipe on Instagram @Jacqui_DishingDelish!
No Churn Orange Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 14 oz sweetened condensed milk, (1 can)
- 1/2 cup orange juice, no pulp (or strained)
- 1 tablespoon vanilla extract
- 1 tablespoon orange zest, (plus extra for garnish)
- 1/4 teaspoon salt
- 3-4 drops orange food coloring, (optional)
Equipment
- 1 Stand mixer or electric hand mixer
- 1 bread pan
Instructions
- Add heavy whipping cream to the stand mixer. Using the whisk attachment, set the mixer on medium-high and whisk until it turns to whipped cream and stiff peaks form (about 5 minutes).
- In a separate bowl, whisk together condensed milk, vanilla, salt, orange juice, and orange zest until completely combined.
- Use a spatula to gently fold together half of the whipped cream with the condensed milk mixture. Once combined, gently fold the other half in as well.
- Pour the ice cream mixture into the bread pan, smoothing down the top with the spatula. Top with a small amount of extra orange zest for garnish. Cover the pan and freeze for 5-6 hours, or until completely frozen through.
Notes
- If your ice cream is too icy, make sure it’s not getting freezer burn. Wrap the pan tightly before freezing. You can also reduce the liquid slightly next time to avoid ice crystals.Â
- You don’t need to add any granulated sugar because the condensed milk is already sweetened.Â
Nutrition
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