Blood Orange No Churn Ice Cream Recipe

No Churn Ice Cream?? Uhh yup! This recipe produces a soft serve smooth ice cream that you SWEAR was made with a proper machine. No crystallisation or lumps of ice stuck in your homemade ice cream anymore! The no-churn ice cream recipes are honestly, life changing. I’ve included the recipe for blood orange curd below but if you wanted to make it a bit quicker you can swirl through jam, a fruit coulis or sauce or even simply citrus zests or chunks of fruit. The different flavour combinations if you use this base recipe are endless, caramel and nuts, chocolate chips and mint, fudge and chocolate sauce, strawberry etc.

Okay so what are the steps to make this No Churn Ice Cream from scratch?

There are two simple steps to this recipe, the first step is totally optional and you can simply skip it and fold grated orange zest and vanilla extract into your ice cream mix before freezing.

Step 1: Blood Orange Curd

Step 2: Ice Cream Mix

Blood Orange Curd

To make the Blood Orange Curd, add the fresh blood orange juice and sugar to a small saucepan. Heat on medium until the syrup starts to boil. Mix the cornflour with the water until no lumps remain- this is called a “slurry” and can be used to thicken a multitude of sauces. Add the slurry to the syrup and continue to cook for 2-3 minutes while constantly whisking. Once the cornflour has been cooked off and the mix has thickened, remove from the heat. Add the egg yolks and whisk briskly. Finally, add the blood orange zest and butter and whisk until everything is fully incorporated and the curd is smooth and silky. Pour into a container and place clingfilm directly onto the curd to prevent a skin forming while it cools. Allow to cool completely before swirling into ice cream.

Ice Cream Mix

The Ice Cream Base Mix is the easiest part of this recipe. Simply whisk the whipping cream until soft peaks form. This means that when you pull the whisk out of the bowl, the cream will keep it’s shape. Next, add in the condensed milk and the secret ingredient, gin. Alcohol is the ingredient that keeps the ice cream soft and creamy, it inhibits ice crystallisation. Pour this mix into a loaf tin and swirl in the cooled blood orange curd. Freeze for 4 hours or until frozen.

For more Blood Orange Recipes, why not check out my Blood Orange Sourdough Recipe, here. And my Blood Orange Whiskey Sour Recipe, here.

For more Gluten Free Recipes, check out my Gluten Free Category, here.