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Frozen Oranges

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“I've been making this recipe for close on 30 years. It's great, but only as great as the ice-cream you use. Don't be tempted to use any more liqueur as the alcohol stops the ice-cream setting (I've tried!) These are wonderful for a dinner party.”

Ingredients Nutrition


  1. Remove a"lid" from the top of each orange (retain the lid).
  2. Carefully remove all the pulp from the orange-I use a dessertspoon to do this.
  3. Allow the ice-cream to soften for a minute or two, then working quickly, stir through the liqueur and concentrate and fill the orange shells with this mix.
  4. Replace the lids.
  5. Freeze for at least 6 hours but preferably overnight.
  6. Remove from the freezer about 10 minutes before serving so they go frosty.
  7. These look good with a sprig of orange or lemon leaves poked into the top before serving*note-don't be tempted to use the pulp in place of the concentrate, the flavour is all wrong.
  8. Use the pulp for juicing or something.

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