Ingredients
Method
- Start with the best orange juice you can find. I recommend a high-quality, pulp-free juice from the refrigerated section rather than the shelf-stable cartons. Pulp can interfere with the smooth, velvety texture we are trying to achieve.
- If you want to go the extra mile, you can squeeze fresh oranges, but make sure to run the juice through a fine-mesh strainer first.
- Add your whole milk or heavy cream to the blender jar first. Placing the liquid at the bottom helps the blades move smoothly and prevents the frozen ingredients from getting stuck.
- Add two large scoops of vanilla bean ice cream. Using vanilla bean ice cream specifically adds those tiny black specks of real vanilla, which look great and add a deeper aroma. Follow this with a splash of vanilla extract.
- Slowly pour in the orange juice. You will see the dairy start to swirl and react with the juice immediately. This is why we blend it right away.
- Add your ice cubes to the blender. The ice serves two purposes: it keeps the drink frosty and it adds volume. If you like a thinner drink, use fewer cubes. If you want something closer to a frappe or a thick milkshake, add an extra half-cup of ice.
- Secure the lid and start on a low speed, gradually increasing to high until you can no longer hear the ice clinking against the blades.
- Pour the bright orange mixture into tall, chilled glasses. Top each glass with a generous mountain of whipped cream.
Notes
The biggest mistake is using low-quality vanilla ice cream. Since this is a simple recipe, the flavor of the ice cream is very prominent. Avoid the “light” versions or the frozen dairy desserts that come in large tubs. Look for a brand that lists cream, sugar, and vanilla as the primary ingredients. The better the ice cream, the more the drink will actually taste like a creamsicle rather than just orange-flavored milk.