Treat guests to a cool treat at your next outdoor passed-plate party. This palate cleanser can be lightened by substituting a little orange sherbet for half the ice cream in the recipe.
1 11-ounce can of mandarin orange sections (drained)
2 cups softened vanilla ice cream
1 teaspoon finely grated orange zest
How to Make It
Place the mandarin orange sections in a blender and pulse to puree. Add the ice cream and the zest and pulse until well blended. Spoon the mixture into pop molds or 3-ounce paper cups. Cover and freeze until firm.
Tip: Halve the vanilla ice cream and add 1 cup orange sherbet for a lower-calorie recipe.