Indulge in a tropical delight with our homemade orange pineapple ice cream recipe, a perfect blend of tangy oranges and sweet pineapple. This refreshing dessert is not only delicious but also packed with the goodness of fresh fruits. Dive into the creamy and flavorful world of orange pineapple ice cream, a treat that will transport your taste buds to a tropical paradise.
**Additional Recipes Included:**
1. **Orange Creamsicle Ice Cream:** Experience the classic combination of orange and vanilla in this nostalgic creamsicle ice cream recipe. The vibrant orange flavor perfectly complements the smooth and creamy vanilla, creating a delightful treat that will remind you of childhood summers.
2. **Pineapple Sorbet:** Cool down with a refreshing pineapple sorbet, a light and tangy dessert that captures the essence of summer. Made with fresh pineapple, this sorbet is a guilt-free indulgence that's perfect for those hot summer days.
3. **Orange Julius Smoothie:** Start your day with a boost of energy and nutrition with our orange Julius smoothie recipe. Packed with fresh oranges, pineapple, and creamy vanilla yogurt, this smoothie is a delicious way to get your daily dose of fruits and vitamins.
4. **Pineapple Upside-Down Cake:** Treat yourself to a classic pineapple upside-down cake, a timeless dessert that combines the flavors of sweet pineapple, caramelized sugar, and moist cake. This crowd-pleasing cake is perfect for any occasion, whether it's a family gathering or a special celebration.
5. **Orange Marmalade:** Elevate your breakfast with our homemade orange marmalade recipe. Made with fresh oranges, sugar, and a touch of lemon juice, this tangy and flavorful marmalade is a delicious addition to your morning toast or scones.
ORANGE-PINEAPPLE ICE
Add whole milk to remaining portion of freezer, if any. This is delicious. An old family recipe that I get a lot of compliments on.
Provided by Donean
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 45m
Yield 32
Number Of Ingredients 3
Steps:
- Combine condensed milk, pineapple and orange soda in freezer canister of ice cream maker. Freeze according to manufacturer's directions.
Nutrition Facts : Calories 106.4 calories, Carbohydrate 23.9 g, Cholesterol 4.2 mg, Fat 1.1 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 31.3 mg, Sugar 7.7 g
PINEAPPLE ICE CREAM
Phyllis Schmalz of Kansas City, Kansas relies on her ice cream maker when whipping up this five-ingredient frozen treat. The creamy concoction has just the right amount of pineapple to keep guests asking for more.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and pineapple. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 478 calories, Fat 31g fat (18g saturated fat), Cholesterol 212mg cholesterol, Sodium 98mg sodium, Carbohydrate 45g carbohydrate (43g sugars, Fiber 0 fiber), Protein 7g protein.
TOASTED COCONUT DACQUOISE WITH ORANGE PINEAPPLE ICE CREAM
Categories Cake Milk/Cream Ice Cream Machine Egg Dessert Bake Orange Coconut Pineapple Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 19
Steps:
- Prepare ice cream:
- Cut rind from pineapple half, then squeeze juice from rind with your hands into a bowl. Pour juice through a fine-mesh sieve into a small bowl. Core pineapple, then finely chop pineapple flesh and chill, covered, until ready to use.
- Bring cream, milk, sugar, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk eggs in a bowl until blended, then add hot cream mixture in a slow stream, whisking. Transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer, 3 to 5 minutes (do not let boil).
- Immediately pour through sieve into cleaned bowl and stir in zest, orange and lemon juices, and reserved pineapple juice. Cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours.
- Make meringues while custard chills:
- Preheat oven to 350°F.
- Spread coconut evenly in a shallow baking pan and toast in middle of oven, stirring occasionally, until golden, 10 to 12 minutes. Cool in pan on a rack.
- Reduce oven to 200°F.
- Line 2 large baking sheets with parchment and, using removable bottom of springform pan as a template, trace 3 circles on parchment (2 on 1 sheet and 1 on other). Turn parchment over (circles will be visible through paper).
- Beat egg whites with cream of tartar and salt in a large bowl with an electric mixer at medium speed until they hold soft peaks. Beat in sugar 1 tablespoon at a time and continue to beat until meringue holds stiff glossy peaks, about 5 minutes. Fold coconut into meringue, then spoon half into pastry bag. Holding bag perpendicular to and 1 inch above parchment, pipe meringue evenly into parchment circles in a spiral, beginning in center of each and ending just inside traced line. (Refill bag with meringue as needed.)
- Bake meringues in upper and lower thirds of oven, switching position of sheets halfway through baking, until dry to the touch, very pale, and crisp, about 2 hours total. (On rainy days, it may be necessary to bake meringues longer.) Slide meringues (on parchment) onto racks and cool completely. Peel paper from meringues.
- Freeze custard while meringues bake:
- Freeze custard in ice cream maker. Transfer to a bowl and stir in chilled chopped pineapple. If not using immediately, transfer ice cream to an airtight container and put in freezer.
- Assemble dacquoise:
- Line bottom of springform pan with a round of wax paper. Trim edges of meringues with a knife, if necessary, to fit into pan. Place 1 meringue, flat side down, in bottom of pan. Spread meringue evenly with half of ice cream, then top with another meringue, pressing it gently into ice cream. Spread meringue evenly with remaining ice cream, then cover with remaining meringue, flat side down, pressing it gently into ice cream. Wrap pan with plastic wrap and freeze until dacquoise is firm, at least 2 hours.
- About 20 minutes before serving, remove dacquoise from pan (discard wax paper) and transfer to a serving plate, then put in refrigerator to soften.
PINEAPPLE ORANGE SHERBET
I uses an ice cream maker to create delightful sherbet that's low in fat and high in demand.-Angela Oelschlaeger, Tonganoxie, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 quarts.
Number Of Ingredients 5
Steps:
- In a large bowl, combine all ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions (refrigerate remaining mixture until ready to freeze). Transfer to a freezer container; allow sherbet to firm up in the refrigerator freezer for 2-4 hours before serving.
Nutrition Facts : Calories 175 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 73mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
Tips:
- Use fresh ingredients. Fresh oranges and pineapples will give your ice cream the best flavor.
- Chill your ingredients before churning. This will help the ice cream freeze faster and smoother.
- Don't overchurn the ice cream. Overchurning can make the ice cream icy and grainy.
- Add mix-ins after churning. This will prevent them from freezing solid and becoming difficult to scoop.
- Store the ice cream in an airtight container in the freezer. It will keep for up to 2 weeks.
Conclusion:
Homemade orange pineapple ice cream is a delicious and refreshing treat that is perfect for any occasion. With just a few simple ingredients, you can make this ice cream in your own kitchen. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed!
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