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Vanilla-Orange Freeze

Photo: Anna Williams
Yield Makes 8 servings


  • 2 pints vanilla ice cream
  • 1 12-ounce can frozen orange juice concentrate
  • 1/3 cup cold water

Nutrition Information

  • calcium 98 mg
  • calories 200
  • caloriesfromfat 33 %
  • carbohydrate 32 g
  • cholesterol 29 mg
  • fat 7 g
  • fiber 1 g
  • iron 0 mg
  • protein 3 mg
  • satfat 4 g
  • sodium 54 mg

How to Make It

  1. Coat an 8-by-8-inch pan with cooking spray. Line it with parchment paper by cutting 2 strips and overlapping them inside the pan (make them long enough to hang over the edges of the pan by 2 to 3 inches). Chill in freezer for 10 minutes.

    Scoop the ice cream into the bowl of an electric mixer and beat with a paddle attachment until it's soft but still holds its shape, about 2 minutes. Transfer to the chilled pan and spread to smooth the surface. Freeze for 30 minutes.

    Whisk together 3/4 cup of the orange juice concentrate and the cold water. Pour over the ice cream. Freeze for 2 hours or overnight (if overnight, wrap in plastic to prevent freezer burn).

    Lift the ice cream out of the pan by pulling up the ends of the paper. Use a hot chef's knife to cut the dessert into 8 rectangles.