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Photo: Anna Williams Photo by: Photo: Anna Williams

Vanilla-Orange Freeze

Real Simple JUNE 2005

  • Yield: Makes 8 servings


  • 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.

Nutritional Information

Amount per serving
  • Calcium: 98mg
  • Calories: 200
  • Calories from fat: 33%
  • Carbohydrate: 32g
  • Cholesterol: 29mg
  • Fat: 7g
  • Fiber: 1g
  • Iron: 0mg
  • Protein: 3mg
  • Saturated fat: 4g
  • Sodium: 54mg

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Vanilla-Orange Freeze Recipe