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Orange and Cream Ice

Orange and Cream Ice

This cool concoction is a grown-up version of the Fifty-Fifty treat sold on ice-cream trucks in the 1960s. Prepare and freeze the ices separately up to three days ahead.

Cooking Light JULY 2007

  • Yield: 6 servings (serving size: 1/2 cup orange ice and about 3 tablespoons vanilla ice)


  • 1/2 teaspoon finely grated orange rind
  • 2 cups fresh orange juice (about 7 oranges)
  • 2 tablespoons sugar
  • 2 tablespoons fresh lemon juice
  • 1 cup 2% reduced-fat milk
  • 4 teaspoons sugar
  • 1/4 teaspoon vanilla extract


Combine first 4 ingredients in a medium bowl; stir until sugar dissolves. Pour into an 11 x 7-inch baking dish. Cover and freeze 45 minutes. Stir with a fork every 45 minutes until completely frozen and slushy (about 3 hours).

Combine milk, sugar, and vanilla in a small bowl, stirring until sugar dissolves. Cover and freeze 45 minutes. Stir milk mixture with a fork every 30 to 45 minutes until completely frozen and slushy (about 2 hours).

To serve, remove orange mixture and milk mixture from freezer; stir each mixture with a fork until fluffy. Spoon orange ice into 6 small dishes; top with cream ice.

Nutritional Information

Amount per serving
  • Calories: 86
  • Calories from fat: 10%
  • Fat: 1g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 2g
  • Carbohydrate: 18g
  • Fiber: 0.2g
  • Cholesterol: 3mg
  • Iron: 0.2mg
  • Sodium: 21mg
  • Calcium: 59mg

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Orange and Cream Ice Recipe