Low Carb No-Churn Orange Creamsicle Ice Cream


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Low Carb No-Churn Orange Creamsicle Ice Cream

If you are an orange flavor fan, this no-churn ice cream recipe is for you!  Bright with orange flavor, yet creamy...this orange creamsicle ice cream will hit the spot on a hot day.

Low Carb No Churn Orange Creamsicle Ice Cream Recipe:
Prep Time: 20 min
Cook Time: 5 min
Ready In: 25 min

Ingredients:

Heavy Cream: ¾ cup,(179g or 6.31 oz)
Raw Egg:3 large,(150g or 5.29 oz)
Icing Sugar Replacement: ½ cup,(120g or 4.23 oz)
Salt, Sea Salt: ¼ teaspoon,(2g or 0.07 oz)
Vanilla Extract: ¾ teaspoon(3g or 0.11 oz)
Orange Peel Or Zest Raw:1 tbsp,(6g or 0.21 oz)
Orange Juice: 1 tablespoon,(15g or 0.53 oz)

Instructions:

1. Begin boiling a few inches of water in a medium-sized stock pot. The stockpot should be large enough to fit the bowl of a stand mixer but small enough the bowl does not touch the boiling water in the pot. Whip cold heavy cream until stiff peaks. Place in the fridge.
2. Combine the eggs and sugar in the stand mixer. Whisk it together, then place it over the boiling water to steam the bowl. Whisk constantly while scraping the sides with the whisk occasionally until the eggs reach 160 F and no more. This should happen within 5 minutes, if it takes longer than that you need to increase the heat.
3. Remove from the heat and place it in the stand mixer attached with a whisk attachment. Whisk eggs until quadrupled in size about 6-8 minutes. After the first 3 minutes of beating, add the orange zest and vanilla.
4. Continue beating for a total time of 6-8 minutes or until mixture looks like soft serve ice cream.
5. Then fold the egg mixture into the whipped cream. Then fold everything together very gently until well combined, adding the orange juice at this step too.
6. Freeze into an 8” x 8” pan or loaf pan until solid about 6-8 hours. Allow to temper at room temp until soft enough to scoop with a hot ice cream scoop.


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