Vanilla-Orange Freeze

Vanilla-Orange Freeze Recipe
Photo: Anna Williams

Recipe from

Real Simple

Nutritional 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


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


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.

Sara Quessenberry,

Real Simple

June 2005
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