Blood Orange Sorbet And Ice Cream Bars – a delicious recipe with sugar, orange juice, vanilla ice cream, oranges, oranges. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring sugar and 1 cup water to a boil. Cook for 1 min. Remove from heat and let cool to room temperature.
2
Combine 1 cup cooled syrup with blood orange juice. Chill then churn in an ice cream machine following manufacturer's instructions.
3
Line a 10x4 inch loaf pan with parchment paper. Spread sorbet over base of prepared pan and smooth top. Cover and freeze for 2-3 hours, or until firm.
4
Meanwhile, place vanilla ice cream in refrigerator for 30 mins to soften slightly. Spoon over sorbet and smooth surface. Cover and freeze for 2-3 hours or overnight, until firm.
5
Combine citrus segments with 1/4 cup remaining syrup in a medium bowl. Cover and chill until required.
6
To serve, carefully dip loaf pan in warm water then invert onto a cutting board. Discard parchment paper and cut into slices. Serve with orange segments in syrup.
1651
kcal
Calories
132
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 cup granulated sugar, 1 cup blood orange juice, strained, 8 cups vanilla ice cream, 2 None blood oranges, segmented, and more.
Yes, Blood Orange Sorbet And Ice Cream Bars falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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