Orange ice cream
Votes: 1
Time: 2 hours 20 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 258, total fat 10 G., saturated fats 5 G., proteins 3 G., carbohydrates 38 G., fiber 1 G., cholesterol 30 mg, sodium 88 mg, sugar 32 G.
Calories 258, total fat 10 G., saturated fats 5 G., proteins 3 G., carbohydrates 38 G., fiber 1 G., cholesterol 30 mg, sodium 88 mg, sugar 32 G.
Mixing plain vanilla ice cream with vibrant orange sorbet creates the perfect summer ice cream that everyone will love. You don't need any special ice cream molds for this recipe. Regular cookie cutters will do. Freeze the ice cream mixture directly into them and insert a popsicle stick into the side. Even a child can do it!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 liter of vanilla ice cream
- 1 l. orange sorbet
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Recipes with similar ingredients: Orange sorbet, ice cream
Cooking the dish according to the recipe:
- Place the baking sheet in the freezer for about 20 minutes. Line the baking sheet with parchment paper and spray with cooking spray. Spray the insides of eight 3-4 inch cookie cutters with cooking spray and place them on the parchment.
- Fill each mold halfway with small portions of ice cream and sorbet (about 0.5 cups of each), alternating to create a marbled effect. Fill all the molds in this manner. Smooth the surface of the ice cream with a spatula or the back of a spoon. Cover with plastic wrap and freeze for 1 hour.
- Meanwhile, place another baking sheet in the freezer, then line with parchment paper and spray with cooking spray.
- Remove the molds from the freezer a few at a time and, using plastic wrap, squeeze the ice cream onto the baking sheet. Insert a wooden skewer halfway into the ice cream; smooth the surface if necessary. Cover with plastic wrap and freeze for about 30 minutes.
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