No-Churn Salted Orange Ice Cream

Step aside Creamsicles. There's a new creamy orange dessert in town, and it's this No-Churn Salted Orange Ice Cream! This effortlessly delicious dessert comes together with just five simple ingredients, including a touch of our homemade Orange Salt for an unexpected burst of flavor. Prepare to be captivated by the harmonious blend of sweet, tangy, and salty in every spoonful.

Let's get making, shall we?

No-Churn Salted Orange Ice Cream

No-Churn Salted Orange Ice Cream

Makes about 1 quart

Ingredients:

• 1 (14oz) can sweetened condensed milk

• 1/2 cup orange juice

• 1 tablespoon vanilla extract

• 1 teaspoon Orange Salt, divided

• 2 cups very cold heavy whipping cream

Directions:

Place a freezer-safe container in the freezer, ideally the day before you are going to make your ice cream. A metal or glass rectangular bread pan works great.

Place the bowl of your stand mixer (or, if using a hand mixer, a medium mixing bowl) in the refrigerator to chill for at least 15 minutes. Working with a cold bowl makes it easier/quicker to make whipped cream.

While your bowl is chilling, whisk together the sweetened condensed milk, orange juice, vanilla extract, and 1/2 teaspoon Orange Salt in another mixing bowl. Grab the chilled mixer bowl from the refrigerator and put this bowl of ingredients in its place.

Add heavy whipping cream to the stand mixer bowl and whip using the whisk attachment until stiff peaks form. Retrieve the other bowl of ingredients from the refrigerator. Transfer about half of the whipped cream into the orange mixture and whisk until smooth. Repeat with the remaining whipped cream then pour the mixture into your frozen bread pan. Sprinkle the top of the mixture with the remaining Orange Salt.

Place a piece of parchment paper over the top of the ice cream mixture and then wrap the pan in plastic wrap to prevent freezer burn. Freeze for 5-6 hours before serving.