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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.

Jeanne Kelley
Recipe by Cooking Light July 2007

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Nutrition Facts

86 calories; calories from fat 10%; fat 1g; saturated fat 0.5g; mono fat 0.3g; poly fat 0.1g; protein 2g; carbohydrates 18g; fiber 0.2g; cholesterol 3mg; iron 0.2mg; sodium 21mg; calcium 59mg.
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