Orange freeze

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Orange freeze
serves 4
ingredients
4 large oranges
300g/11oz vanilla ice cream
• Using a sharp knife, carefully cut a lid off each orange. Scoop out the
flesh, discarding any pips and thick pith. Put the shells and lids in the
freezer, and chop the orange flesh, reserving the juice.
• Whisk together the orange juice, flesh and vanilla ice cream until well
blended. Pour into a freezer container, Cover and freeze for 24 hours,
stirring occasionally.
• Put 2 large scoops of the ice-cream mixture into each of the frozen
orange shells, so that it is overflowing at the top. Put the lids on top, and
return to the freezer for 3 hours before serving.

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