Orange Creamsicle Ice Cream

My orange creamsicle ice cream is ultra creamy and features bright orange and sweet vanilla flavors. This easy no-churn ice cream will take you back to enjoying orange creamsicles as a kid.

I love no-churn ice cream. It is so easy and unbelievably creamy. It’s great for cones, sundaes, or just sneaking bites out of the freezer. So far I’ve shared unique creations like Birthday Cake, Bubblegum, and even Cotton Candy Ice Cream. This Orange creamsicle ice cream is my new favorite for summer.

Why You’ll Love This Recipe

• Super easy: This recipe is ready in no time with simple ingredients and no fancy ice cream maker required.
• Perfect Flavor: The orange oil gives the flavor of a juicy ripe orange without any extra liquid.
• Nostalgic: One bite and you’ll be transported back to a simpler time of enjoying orange creamsicles as a kid.

Ingredient Notes and Shopping Tips

• Heavy Cream: Also called heavy whipping cream. Make sure it is ice cold to help it whip faster. Whole milk or plant-based milk are not recommended. 
• Orange Oil: I used the brand Lorann Oils. Look for it in craft stores or online.
• Sweetened Condensed Milk: Sweetened condensed milk is milk that has some of its water removed and sweetener added. Avoid evaporated milk which will not contain any extra sugar which is needed to lower the freezing point. 
• Gel Food Coloring: Use gel food coloring for a brighter color without excess liquid. Just a few drops will give you a bright vibrant color.

How To Make Orange Creamsicle Ice Cream Without An Ice Cream Maker

1. Mix: Whip cream. Then fold in sweetened condensed milk, orange oil, and vanilla.
2. Dye: Leave one bowl white and die the remaining two bowls various shades of orange.
3. Freeze: Spoon into a freezer-safe container, and freeze for 6 hours.

Leftovers

• Storage: Store in an airtight container in the freezer for up to 2 weeks. Store near the back of your freezer where temperatures are more consistent.

Tips and Tricks

1. Whip It Real Good: Make sure the cream is thoroughly whipped as this is what will light and airy ice cream. Use a whisk or a mixer if you have one.  I  like to use a chilled bowl and my Grandma’s vintage egg beaters. I just checked and they’re available on eBay for less than 10 bucks!
2. Prevent Iciness: Press a piece of plastic wrap onto the top of the ice cream before replacing the lid to prevent ice crystals from forming.
3. Mix-Ins: Take your ice cream to the next level by adding mixins such as chocolate chips, sprinkles, graham crackers, or marshmallows.

More No-Churn Ice Creams To Try

Lemon Ice Cream

Cookie Monster Ice Cream

Peppermint Ice Cream

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Orange Creamsicle Ice Cream

My orange creamsicle ice cream is ultra creamy and features bright orange and sweet vanilla flavors. This easy no-churn ice cream will take you back to enjoying orange creamsicles as a kid.

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 12 Servings

Calories: 242kcal

Author: Krystle Smith

Ingredients

• ▢ 14 Ounces Sweetened Condensed Milk
• ▢ 2 Cups Heavy Cream
• ▢ 1 Teaspoon Vanilla Extract
• ▢ 1-2 Drops Orange Oil
• ▢ 3-4 Drops Orange Gel Food Coloring

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Instructions

• In a large bowl, beat heavy whipping cream until thick.
• Pour in sweetened condensed milk, vanilla and orange oil.
• Divide ice cream into 3 bowls. Leave one bowl white. Add 3 drops of food coloring to the second bowl, and 1 drop to the last bowl to make two different shades.
• Spoon ice cream into a freezer-safe container, alternating colors to create swirled ice cream.
• Freeze for at least 6 hours.

Notes

Ingredient Notes and Shopping Tips

• Heavy Cream: Also called heavy whipping cream. Make sure it is ice cold to help it whip faster. Whole milk or plant-based milk are not recommended. 
• Orange Oil: I used the brand Lorann Oils. Look for it in craft stores or online.
• Sweetened Condensed Milk: Sweetened condensed milk is milk that has some of its water removed and sweetener added. Avoid evaporated milk which will not contain any extra sugar which is needed to lower the freezing point. 
• Gel Food Coloring: Use gel food coloring for a brighter color without excess liquid. Just a few drops will give you a bright vibrant color.

Tips and Tricks

1. Whip It Real Good: Make sure the cream is thoroughly whipped as this is what will light and airy ice cream. Use a whisk or a mixer if you have one.  I  like to use a chilled bowl and my Grandma's vintage egg beaters. I just checked and they're available on eBay for less than 10 bucks!
2. Prevent Iciness: Press a piece of plastic wrap onto the top of the ice cream before replacing the lid to prevent ice crystals from forming.
3. Mix-Ins: Take your ice cream to the next level by adding mixins such as chocolate chips, sprinkles, graham crackers, or marshmallows.

Nutrition

Calories: 242kcal | Carbohydrates: 19g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 53mg | Potassium: 161mg | Sugar: 19g | Vitamin A: 671IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 0.1mg

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