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!”
(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.
Combine all ingredients in a bowl and whisk well.
Pour into ice cream molds and freeze for at least 3 hours.
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!)