by Karen Swan

I have been on a quest.

I’ve googled, I’ve pinned, I’ve ebay’d all to no avail.

Then one day.  One day the clouds lifted and there they were.

The perfect Ice Cream Mold!

I wanted my ice creams to look like the store bought kind.  All these gadgets for non-drip, sippy cup type molds just weren’t working for me.  We’ve been going a little crazy making ice cream in our Vitamix but I knew that come the warmer weather, my 4 year old son’s cries for ice cream on a stick would be loud and insistent!

I’ve seen so many recipes around the place for Orange Julius – a milky, orangey concoction and I always thought it sounded a curdling gag-fest!  But I was curious.  People RAVED about the combo.  OK.  I’ll give it a go!

Me to my son:  “Which do you like better?  The shop ice cream, or these ones we made?”

Master 4:  “These ones!”

Case closed.

Ingredients:

(makes 10 ice creams)

1.5 large oranges – juiced. (approx 1 cup juice)

1 x 270ml tin coconut milk

1/2 fresh vanilla pod – cut down the middle and seeds scraped (Keep the pod!  Pop it in a jar of caster sugar to flavour!)

Zest of one orange – finely grated.

Method:

Combine all ingredients in a bowl and whisk well.

Pour into ice cream molds and freeze for at least 3 hours.

To store:

I remove each ice cream (so I can make more!) and wrap them in a little baking paper, followed by some plastic wrap.  Store in the freezer (forgive me stating the obvious!)