Makes 6 servings
Photo: Sang An

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.

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