Monday, July 15, 2013

Orange Cream Freezer Dessert

On the weekends in summertime, we spend a lot of time at my aunt's pool.  Many times we end up eating together, and I like to contribute.  I never know the exact number of people who will be swimming so this dessert works well yielding 24 servings.  But if it is just us, it can stay covered in the freezer for over a month.  The tartness of the orange juice mixes beautifully with the ice cream for a refreshing treat.


  • 2 cups graham cracker crumbs (I like them fine in this dish, so I buy them)
  • 1/2 cup sugar
  • 1 stick of melted butter
  • 1 container of vanilla ice cream, softened
  • 1 can orange juice concentrate, thawed


  1. Preheat oven to 350 degrees.  Spray a 9 x 13 pan.  In a separate bowl, combine crumbs and sugar.  Mix with butter. Reserve half of mixture for topping.  Press remaining mixture into pan.  Bake for 10 minutes.  Allow to cool completely.
  2. In a mixer or large bowl, combine ice cream and orange juice until smooth.  Pour into pan.  Sprinkle with remaining crumb mixture, gently push down. Cover and freeze.  
  3. Remove from freezer 15 minutes before serving.

Difficulty: Easy
Time: 20 minutes, but cooling will take a bit of time 
Source: adapted from Taste of Home Church Supper Desserts

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