No Churn Eggless Orange Ice Cream is an egg free, no churn (no ice cream maker) recipe, made with just main three ingredients ie whipping cream/heavy cream, condensed milk, freshly squeezed orange juice and also with optional orange zest and bit of vanilla flavor. I also used this orange flavored ice cream to make 4 flavors Cassata Ball (refer picture at the end & will post the video recipe next).
What is Ice Cream?
Ice cream is a frozen food typically eaten as a snack or dessert. It may be made from dairy milk or cream and is flavored with a sweetener, such as sugar or fresh fruits puree, and any spice, such as cocoa or vanilla or cardamom powder. It can also be made by whisking a flavored cream base and liquid nitrogen together. They are mixed, whipped or churned using ice cream maker to soft, creamy texture using special temperature while preparing it.
Homemade vs Store Bought
Homemade is all about the flavor, you can include your favorite flavors in homemade for example Mango, Kiwi etc these kind off ice creams are not available in general stores. Also they are great without artificial ingredients, fake thickeners, or weird stabilizers to keep it fresh for several days. They are amazingly flavorful and actually fresh tasting compared to store bought.
However homemade ice cream often melts very quickly. The thing is Ice creams that contain lots of air and fat tends to melt slowly. But homemade ice cream usually contains much less air than the stuff we buy in the store.
How to make Ice Cream like Professional?
Ice creams made using ice cream maker professionally has custard. I too have several custard based ice creams which are better than store bought and no churn ice creams. Custard is basically the yolks get cooked with milk and sugar once it gets thickened , the rest of ingredients are added and churn to form an amazing textured ice cream. Yup egg yolks will give your ice cream fantastic texture and body. They will emulsify your mix and they will also reduce the growth of ice crystals and air bubbles.
What is No Churn Ice Cream?
No churn Ice cream is a homemade ice cream without using a ice cream maker machine. For that in general simply whip the cream until soft peaks form. Add sweetened condensed milk , vanilla extract, fruits puree kind of flavor mix ins. And continue whipping until stiff peaks forms. In this recipe I used an electric mixer, whipped the cream along with fruit juice, condensed milk and vanilla flavor until cream leaves trails.
Later pour into a resealable container, cover the surface with plastic wrap, then seal. Freeze for at least 6 hours, or until firm. Keep stored in the freezer after each use. Also you can whip the cream to stiff peaks, using fold method do fold the rest of ingredients and store in freezer (any whipping method explained above works).
When to Use Thickener?
If using fresh cream or dairy cream of fat less than 30% then use Milk powder or Cornstarch or Custard powder or Paneer / Cottage Cheese as thickener. Cornstarch is a gluten free substance and is the most common thickening agent used in the industry. When cornstarch is cooked in water or milk, the starch granules absorbs it, swell, and rupture, forming a translucent thickened mixture, I used this thickener in my Gulkand Kulfi please do refer it when you are using so… Also I have no cream Mango Kulfi using regular milk and paneer do check it HERE.
Do you think buying an Ice Cream Maker?
If you are in to making homemade ice cream on a regular basis then it is worth the investment to buy an ice cream maker because it makes the process faster and turns out top notch ice cream.
Heavy Cream Vs Whipping Cream
The difference between Heavy Cream and Whipping Cream is based on the fat content. Heavy cream has slightly more fat i.e. at least 36% compared with whipping cream which has at least 30% fat. Both whip well and taste delicious, but heavy cream will hold its shape longer, while the other produces a lighter and softer texture.
Variations to No Churn Eggless Orange Ice Cream
Fat and sugar are two essential components of ice cream. You can skip artificial sugar completely by adding fresh fruit juice or fruits puree in the cream or you can reduce its quantity. I used dates puree in Eggless No Churn Mango Ice Cream recently by avoiding the processed sugar completely. If using low fat cream do reduce fresh orange juice from 1/2 cup to 1/3 cup and also you can use store bought juice for the same.
No Churn Eggless Orange Ice Cream Ingredients
Whipping Cream / Heavy Cream – 1 Cup
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Freshly Squeezed Orange Juice – 1/2 Cup (if using low fat cream do use only 1/3 cup)
Orange Zest – 1/8tsp
Custard Powder or Milk Powder – 1 Tbsp (If using low fat fresh cream)
Vanilla Extract – Few Drops OR 1/4tsp
Optional Orange Food Color – 1 Drop
YouTube Tutorial
No Churn Eggless Orange Ice Cream Preparation
- Chill the bowl and beater for 15 minutes at least before whipping the cream.
- Meanwhile grate the orange zest (Pic 2) and squeeze orange juice (Pic 1) and keep them ready.
- Add cream , condensed milk (Pic 3) , fresh orange juice (Pic 4) to the chilled bowl.
- Also add few drops of vanilla extract and start whipping in medium speed (Pic 5).
- After 9 minutes (approx) when the cream gets thicken, do add a drop of food color (optional, Pic 6).
- In another 2 minutes you can see cream leaving trails while whipping (Pic 7).
- Remember that these ice cream wont whip to stiff peaks since it has orange juice it.
- Just the cream gets thicken at one stage and in low fat cream it thickens like shown at 2:48 minutes in the video.
- If using heavy cream it looks like shown at 3:15 minutes (30 more seconds from Pic 7).
- Do stop beating (Pic 8), wipe the sides (Pic 9), wrap and store in freezer for 6 hours at least.
- Using warm scoop or spatula do scoop out the ice cream (Pic 10) and serve chilled.
Printable Recipe Card
No Churn Eggless Orange Ice Cream
Course:Dessert, Snack
Cuisine:American, Indian
Author: Sangeetha Priya
Ingredients
- Whipping Cream / Heavy Cream – 1 Cup
- Condensed Milk – 1/2 Cup
- Freshly Squeezed Orange Juice – 1/2 Cupif using low fat cream do use only 1/3 cup
- Custard Powder or Milk Powder – 1 TbspIf using low fat fresh cream
- Orange Zest – 1/8tsp
- Vanilla Extract – Few Drops OR 1/4tsp
- Optional Orange Food Color – 1 Drop
Instructions
Chill the bowl and beater for 15 minutes at least before whipping the cream.
Meanwhile grate the orange zest (Pic 2) and squeeze orange juice (Pic 1) and keep them ready.
Add cream , condensed milk (Pic 3) , fresh orange juice (Pic 4) to the chilled bowl.
Also add few drops of vanilla extract and start whipping in medium speed (Pic 5).
After 9 minutes (approx) when the cream gets thicken, do add a drop of food color (optional, Pic 6).
In another 2 minutes you can see cream leaving trails while whipping (Pic 7).
Remember that these ice cream wont whip to stiff peaks since it has orange juice it.
Just the cream gets thicken at one stage and in low fat cream it thickens like shown at 2:48 minutes in the video.
If using heavy cream it looks like shown at 3:15 minutes (30 more seconds from Pic 7).
Do stop beating (Pic 8), wipe the sides (Pic 9), wrap and store in freezer for 6 hours at least.
Using warm scoop or spatula do scoop out the ice cream (Pic 10) and serve chilled.
