blood orange ice cream 1

I know that ice cream isn’t exactly a mid-February staple.  But here’s my thinking on this… blood oranges aren’t going to be around when we’re sweltering this summer, so if we want to get a taste of this wonderful stuff, it’s got to be now or never.  If you are as obsessed with blood oranges as I am right now, you’ll understand.  It makes perfect sense to a blood orange crazed mind.

blood orange ice cream 5

There’s something about the idea of a citrus ice cream that fascinates me. I love the play between the cold creaminess and the acidic citrus flavor — it’s very subtle, but I like how refreshing it is compared to traditional ice creams.   I patterned this recipe after my oh so successful FRESH LEMON ICE CREAM.  Although this one doesn’t have quite the tang of the lemon version, my secret ingredient is the juice of one lemon to heighten the very soft, floral note of the blood orange.  I like that it doesn’t have too much of a bland Creamsicle vibe…but more of a fresh orange punch to it.

blood orange ice cream 2

So far I haven’t been won over by the custard method for ice cream making, that’s where you have to cook the mixture before hand, then let it cool down, then get it real cold before you can put it in the ice cream machine.  Supposedly this yields a creamier, richer ice cream.  To me that seems like too much work.  I like the ease and instant gratification of this method

blood orange ice cream 6

If you have any leftover blood oranges try sectioning them and serving them with the ice cream.  I even poured a little juice over it all and had a super treat.

Blood Orange Ice Cream


  • 1 1/2 cups cold heavy cream
  • 1/2 cup cold milk
  • 1/2 cup sugar (I used Baker's, or superfine sugar, but regular sugar is ok)
  • juice of 1 lemon
  • juice of approximately 2 blood oranges
  • dash of orange extract (optional)
  • a drop or two of food coloring (optional)


  1. Stir together the cream, milk, and sugar until the sugar is completely dissolved.
  2. Put the lemon juice into a measuring cup and add the blood orange juice until it measures 1/2 cup
  3. Add the juice to the cream mixture, along with the extract and food coloring, if using. I used a very small drop of yellow, orange, and pink to emphasize the color of mine.
  4. Pour into the chilled bowl of your ice cream machine and process according to the machine's directions.
  5. Spread the soft ice cream into a loaf sized pan and freeze for a couple of hours or longer, until firm.

Of course all the cream mellows out that tantalizing blood orange color.  If you were to make sorbet you’d get a bigger color payoff, I may have to try that before the season’s out.  And if you don’t have access to blood oranges, try this with tangerines.  I’m working my way through all the citrus fruit, and I think I’m going to use grapefruit next.  Doesn’t that sound good?

blood orange ice cream 4

There are plenty of premium ice creams on the market that are really delicious, so for me, if I’m going to go to the trouble to make my own, I want to experience a flavor that I can’t find in the freezer case.

blood orange ice cream 7

There aren’t too many other versions of blood orange ice cream out there, but Jennifer from Savory Simple has this one where she uses blood orange curd for an extra creamy base…and Gerry at Foodness Gracious has one that combines the blood orange juice with raspberries and Chambord.  So what are you waiting for?  Get out there and find some blood oranges…and get a few extra while you’re at it, I’ve got at least one or two more recipes coming for this incredible fruit before the month is out.

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14 Responses to Blood Orange Ice Cream

  1. SR says:

    I love blood oranges and I just made this for the first time–it’s amazing, simple and delicious! Thanks!

  2. […] coconut ice cream  |  cardamom cherry ice cream  |  chocolate cookie butter ice cream  |  blood orange ice cream  |  peach cinnamon ice cream  |  irish coffee ice cream  |  meyer lemon ice cream  | […]

  3. Carole says:

    Perhaps it’s not a staple for you, but for me, it’s year round. ;-)

    I can’t wait to try this. Love making my own ice cream. In fact, I’ve got a chocolate base cooling in the freezer right now, which I’ll be adding peanut butter to.

  4. I’ll eat ice cream any time of the year!
    I am loving your photos. They way you captured the creaminess of the ice cream is making it hard to type this comment. Because I want to keep scrolling back up to look at it again.

    • Sue says:

      I know the feeling, Annie, I often can’t take my eyes off ice cream photos in blogs I read. I’ve noticed the resurgence of ice cream on Pinterest, so I think people are definitely getting in the mood…

  5. This looks sensational. Didn’t know there was an ice cream attachment for a kitchen aid, will have to investigate that.

  6. Sue,
    No problem about eating ice-cream this February here in AZ. The spring flowers have already started blooming and I would love to eat that beautiful ice-cream. What a gorgeous color!

  7. Gosh Sue – this is a beautiful dish of ice cream. It looks amazing and the color is so enticing! Beautiful, beautiful, beautiful photos. I know ice cream can be a challenge to shoot. And ice cream is always good no matter how cold it is.

  8. cheri says:

    I just have to buy the ice cream attachment for my kitchenaide mixer. After seeing another one of your delicious ice cream dishes I better get busy. This looks so good!

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