It’s the middle of winter, and citrus is at its peak. And I had several blood oranges on the counter that merited a fun recipe—I didn’t want simply to juice or eat them, though there’s nothing wrong with either! I’d chilled some coconut cream the night before with the thought of making vanilla ice cream for my family. Flavor the ice cream with blood oranges? Or feature the oranges in a special way? I opted for the latter and made icing for the cones. You could certainly spoon the icing over the ice cream, too, especially if you’re not a cone person!
This recipe uses an ice cream maker—probably the best appliance on my counter. But this recipe could be easily adapted to your favorite no-churn process. Enjoy, and leave a comment below if you try it! And if you like blood oranges, check out my blood orange curd!
Vanilla ice cream is less plain vanilla when you add pink to your cones!
12 Hours
10 Minutes
12 Hours 10 Minutes
Step 1
Place the bowl of your ice cream maker in the freezer the day before making the ice cream.
Step 2
Place a medium saucepan over low-medium heat, and add coconut cream, almond milk, honey. Stir to mix, and keep stirring to ensure the honey dissolves. Cook only until bubbles form. Watch not to let it boil.
Step 3
After bubbles form, take the saucepan off the heat. Add vanilla beans, and stir to mix.
Step 4
Put mixture in a bowl with a cover and chill in the fridge for 4 hours. This step preps the ice cream for churning. Ideally use a bowl that allows for easy pouring into your ice cream maker.
Step 5
While the custard chills, make the blood orange icing. Add the blood orange juice and powdered sugar to a medium bowl. Stir to mix until the icing thickens, and all sugar is dissolved. Carefully dip each cone into the bowl and turn in a circle to get icing on each side of the cone. Lay on a plate to set.
Step 6
After 4 hours, add the mixture to your ice cream maker and churn according to your manufacturer’s instructions. I like mine to be more creamy than icy, and thus I churned it for roughly 25 minutes. Either eat straight away or freeze for a firmer texture. Make sure to freeze in an airtight, freezer-safe container with a piece of plastic wrap between the ice cream and the lid of the container. The plastic wrap helps prevent freezer burn. When ready to eat, add a scoop to each cone.
Leave a Comment