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–+ servings
Blood Orange Ice Cream in a tin with chocolate orange slices on top

Blood Orange Ice Cream

Safira
A delicious no churn Chocolate & Blood Orange Ice Cream with Candied Chocolate Blood Oranges. 
5 from 1 vote
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Prep Time 10 minutes
Freezer Time 4 hours
Total Time 4 hours 10 minutes
Course Baking/Dessert, Dessert
Cuisine American, british
Servings 10
Calories 517 kcal

Ingredients
  

Candied Oranges (optional)

  • 2 Blood Oranges Sliced finely (¼ inch slices)
  • 500 ml Water
  • 200 g Caster Sugar
  • 2 tbsp Golden Syrup
  • 50 g Dark Chocolate Melted

Ice Cream

  • 600 ml Double Cream
  • 397 g Sweetened Condensed Milk
  • 100 g Milk or Dark Chocolate Melted
  • 2 tbsp Blood Orange Syrup or Juice
  • 1 tsp Blood Orange Zest

Instructions
 

  • Make Candied Oranges by simmering sliced oranges in a single layer in a flat pan with water, sugar, golden syrup. Simmer for 40 minutes. Remove from heat and dry for 24 hours. Dip in Chocolate.
  • Whip the double cream until soft peaks form. (3 minutes). 
  • Add condensed milk and whip till stiff peaks form. Watch carefully to make sure the cream doesn't overwhip and curdle. This will only take 1 -2 minutes max.
  • Pour in chocolate and add blood orange zest and syrup/juice. Whip to combine.
  • Pour into a metal loaf tin and freeze for 4 hours or overnight.
  • To serve, allow ice cream to sit out of the freezer at room temperature for 10 - 15 minutes, use a wet ice cream scoop to scoop ice cream into cones or dishes.

Notes

Vanilla Extract

If you use Vanilla Extract it will be a soft scoop ice cream because the alcohol content in the extract stops the ice cream from setting too firmly but because of my religious beliefs, I don't use it. So for that reason, it is best to leave it out for 10 - 15 minutes after it comes out of the freezer before serving.

How long does Blood Orange Ice Cream last?

This no-churn ice cream lasts for months in the freezer. Keep the container well sealed to avoid freezer burn. 

Tips for making the best No Churn Ice Cream

Use full fat Double Cream - Lighter versions won't work here.
Chop any textured add in's - If you are adding anything into the ice cream such as M & M's, chop them up first because they do become very hard.
Whip Cream to soft peaks - Use a hand or stand mixer fitted with a whisk attachment, whip the cream on medium/high speed for 3 minutes until soft peaks form.
Whip to stiff peaks – After the condensed milk goes in, whisk to stiff peaks. That means the peaks hold their shape and will be firmer than before. Take care not to over whip at this stage or your cream will curdle. It is so easily done so keep an eye on it.
Use Blood Orange Syrup - Blood Orange Syrup or Juice will both work. You can also add Blood Orange Syrup as a drizzle to the top of the ice cream when serving.

Variations

You can add any flavours you like such as:
  • Mixed Berries
  • Curds such as Lemon
  • Cereal 
  • Nuts
  • Chai Spices
  • Biscuits, Pretzels, Chocolate Treats

How to Make Dairy-Free/Vegan Homemade Ice Cream

Use Full Fat Coconut Milk and Vegan Condensed Milk instead.

Nutrition

Calories: 517kcalCarbohydrates: 54gProtein: 6gFat: 32gSaturated Fat: 20gTrans Fat: 1gCholesterol: 96mgSodium: 79mgPotassium: 306mgFiber: 2gSugar: 49gVitamin A: 1002IUVitamin C: 3mgCalcium: 166mgIron: 2mg
Keyword 2 ingredient ice cream, Blood orange ice cream, Chocolate ice cream, No churn ice cream, Orange ice cream
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