No-Churn Orange Ice-Cream Cups
This no-churn orange ice cream has a smooth, creamy texture with bright orange flavor. Served in individual cups, it’s perfect for summer desserts, parties, or an easy make-ahead treat.
Prep: 10 minutes
Freeze: 4–6 hours
Total: ~4½ hours
Ingredients
1 cup cold whipping cream
½ cup sweetened condensed milk
½ cup fresh orange juice
1 tbsp orange zest
½ tsp vanilla extract
Pinch of salt
Optional toppings
Orange segments
Crushed biscuits
Chocolate chips or white chocolate drizzle
Instructions
Whip cream
In a cold bowl, whip the cream until soft peaks form.
Mix base
In another bowl, whisk condensed milk, orange juice, zest, vanilla, and salt until smooth.
Combine gently
Fold the orange mixture into the whipped cream using gentle strokes to keep it airy.
Portion
Spoon the mixture into serving cups or small glasses. Smooth the tops.
Freeze
Cover and freeze for 4–6 hours, until firm.
Serve
Let sit at room temperature for 5 minutes, then add toppings and enjoy.
Tips & Variations
Creamsicle style: Swirl in 2 tbsp whipped cream mixed with vanilla.
Dairy-light: Use half cream + half thick yogurt (texture will be slightly softer).
Extra citrus: Add a little lemon zest with the orange.
Kid-friendly pops: Pour into popsicle molds and freeze overnight.
Frequently Asked Questions
Will orange juice curdle the cream?
No—condensed milk stabilizes it. Just mix juice with condensed milk first.
How long can I store it?
Up to 1 week in the freezer, tightly covered.
Too sweet?
Reduce condensed milk to ⅓ cup and add a splash more orange juice.
Nutritional Information
Calories: ~210 kcal
Carbs: ~22 g
Fat: ~12 g
Protein: ~3 g