Orange Creamsicle Ice Cream Recipes

Steps:

• Uncover the orange sherbet and vanilla ice cream and let sit at room temperature while you prepare the crust. Cover the bottom of an 8-by-2-inch springform pan with a layer of vanilla wafers (see Tip). Break up cookies to fill any big holes.
• Using a soup spoon, scoop small, alternating spoonfuls of the orange sherbet and vanilla ice cream and place them randomly on top of the cookies (imprecision is good here). Gently press the ice cream down with the back of the spoon and tap the pan on the counter to fill in the pan and remove any air bubbles. Continue until you've used all the ice cream, then spread the top into an even layer. To create decorative swoops on top, press down into the cake with the back of the spoon and move it up and out in circular motions to create swirls and peaks all over.
• Cover the cake with plastic wrap and freeze until firm, at least 2 hours or up to 1 week. To serve, quickly rub the side and bottom of the pan with a warm, moistened kitchen towel to loosen. Unmold the springform and transfer the cake to a serving plate.

Steps:

• In a bowl, beat the cream with a whisk until soft peaks form. Set aside.
• In another bowl, beat the egg whites until soft peaks form. Add the honey and vanilla extract and continue beating until firm peaks form.
• Combine the egg whites mixture to the cream and add the orange juice and orange zest.
• Using a popsicle mold or wax paper cups, fill the molds and insert the popsicle sticks. Place in the freezer overnight and serve.

Steps:

• Place all of the ingredients in a blender and blend until smooth.
• Smoothie may be thin.
• If thicker texture is desired add more ice cream or frozen concentrate.
• Pour into 2 chilled glasses.
• Enjoy!

Steps:

• In a medium bowl, combine the soy milk, powdered sugar, and cornstarch.
• To this, add the egg yolks. Stir until combined.
• (Greasing the pan is optional so the liquid doesn't stick, I used coconut oil but any type of oil is acceptable.) Add the mixture to a saucepan cooking over medium heat. Add a pinch of salt (adjust to your liking).
• Stir constantly, until the temperature reaches 160 degrees Fahrenheit.(Mixture won't necessarily be really thick).
• Remove from heat, transfer to a different bowl to cool.
• Stir in the vanilla and one drop of red food coloring (adjust to your liking).
• Once cool, transfer to a pre-chilled ice cream bowl. Add the orange juice.
• Churn until the mixture resembles soft serve ice cream, scraping the sides occasionally.
• Transfer to a Tupperware bowl, covering with plastic wrap before placing on the lid.
• Freeze it, or just eat it all :).

Steps:

• Fill a cocktail shaker with ice cubes. Add Orange Vanilla Twist Rum, whipped vodka, and orange juice. Shake vigorously for 2 to 3 minutes. Pour into shot glasses. Top with whipped cream and sprinkles.