Passionate Orange Ice-Cream

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“This is a very light and most refreshing dessert AND a lovely way to eat ice-cream! This is sure to impress your guest/guests!!!”

Ingredients Nutrition


  1. Cut a thick slice from the top of each orange and reserve them as'lids'.
  2. Scoop the orange flesh out and place with all the juice in a shallow saucepan.
  3. Put the orange shells to one side.
  4. Add the passionfruit pulp and honey.
  5. Simmer until reduced to about 1/3 of the original volume.
  6. Strain mixture into a measuring cup- it should measure 1/2 cup.
  7. Chill.
  8. Meanwhile, pierce the centre of each of the orange'lids' with a skewer- (each'lid' will later hold a couple of citrus leaves as garnish) Place the vanilla ice-cream into a large bowl.
  9. Add to this the 1/2 cup of reduced orange juice and liqueur.
  10. Beat QUICKLY, and spoon into the orange shells.
  11. Replace the'lids'.
  12. Enclose each one in plastic wrap.
  13. Freeze upright for atleast 8 hours and up to 2 weeks!
  14. Remove from the freezer 5-10 minutes before serving to allow for the ice-cream to soften slightly and the shells to'frost up'.
  15. Place a sprig of something citrus on top of each'lid' to garnish- example: a couple of leaves from either an orange or a lemon tree.
  16. ('poke'stemof leaves through skewered holes).
  17. NOTE: If oranges are VERY large, add an extra scoop of vanilla ice-cream to the mixture.
  18. And DO NOT substitute the fresh orange juice for commercial orange juice concentrate- I recommend using the fresh orange juice only.

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