No churning or special equipment necessary for this delectable frozen delight!
Boozy Creamsicle Ice Cream
Prep time: 30 minutes. Inactive Prep: 4 hours. Yield: 16 servings.
Ingredients
1 tablespoon freshly grated orange zest
4 cups freshly squeezed orange juice (*see tip below)
1 cup 2% vanilla Greek yogurt
1 1/2 cups heavy cream
1/2 cup sugar
1/2 cup golden or corn syrup
1 vanilla bean (split and scraped)
2 oz Cointreau orange liqueur
1/2 tsp kosher salt
Directions
Rinse and dry oranges. Zest 1 tablespoon of zest from about 2 oranges.
Juice the oranges and pour juice into a blender.
Add the sugar and blend on high to dissolve the sugar.
Using a knife, split the vanilla bean in half, lengthwise, and scrape the seeds into the blender.
Add the remaining ingredients into the blender, blend to combine.
Pour the mixture into 2 quart containers, you might have a little extra (snack for the chef!).
Freeze for at least 4 hours or overnight. Scoop and enjoy!
Tips
No fancy equipment necessary! The syrup and the liqueur keep this recipe from getting too hard and icy, so there is no need to whip out (or buy) an ice cream machine.
*You will need to juice about 16 baseball-sized oranges, but you can cheat and save a boatload of time by using store-bought OJ, but I would leave out the granulated sugar, and add 1 tablespoon of freshly squeezed lemon juice for tartness.
I used heavy cream for extra creaminess, but I think you can use milk and save some calories. If you choose to use milk, I would go for full-fat Greek yogurt. The finished product may be a little less soft and creamy, but it should still work out great!
For a dairy-free version, try coconut milk instead of heavy cream. (I haven't tried it, but it sounds delicious, if you do try it, let me know how it turns out).
After scraping out the vanilla bean, save the pod and pop it into a bag of sugar for vanilla sugar!