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No Churn Eggless Orange Ice Cream
Course: Dessert, Snack
Cuisine: American, Indian
Author: Sangeetha Priya
  • Whipping Cream / Heavy Cream - 1 Cup
  • Condensed Milk - 1/2 Cup
  • Freshly Squeezed Orange Juice - 1/2 Cup if using low fat cream do use only 1/3 cup
  • Custard Powder or Milk Powder - 1 Tbsp If using low fat fresh cream
  • Orange Zest - 1/8tsp
  • Vanilla Extract - Few Drops OR 1/4tsp
  • Optional Orange Food Color - 1 Drop
  1. Chill the bowl and beater for 15 minutes at least before whipping the cream.
  2. Meanwhile grate the orange zest (Pic 2) and squeeze orange juice (Pic 1) and keep them ready.
  3. Add cream , condensed milk (Pic 3) , fresh orange juice (Pic 4) to the chilled bowl.
  4. Also add few drops of vanilla extract and start whipping in medium speed (Pic 5).
  5. After 9 minutes (approx) when the cream gets thicken, do add a drop of food color (optional, Pic 6).
  6. In another 2 minutes you can see cream leaving trails while whipping (Pic 7).
  7. Remember that these ice cream wont whip to stiff peaks since it has orange juice it.
  8. Just the cream gets thicken at one stage and in low fat cream it thickens like shown at 2:48 minutes in the video.
  9. If using heavy cream it looks like shown at 3:15 minutes (30 more seconds from Pic 7).
  10. Do stop beating (Pic 8), wipe the sides (Pic 9), wrap and store in freezer for 6 hours at least.
  11. Using warm scoop or spatula do scoop out the ice cream (Pic 10) and serve chilled.

Recipe Video