This decadent chocolate orange ice cream combines two fabulous flavors into one delicious ice cream, rich dark chocolate and warm, fresh oranges.
This chocolate orange ice cream is made with decadent dark chocolate, candied orange peel syrup and orange oil. The combination of orange syrup and oil complement each other and help give this ice cream a richer, more orangy flavor than either would on their own.
This is a chocolate orange ice cream recipe for ice cream maker, so you will need an ice cream machine for this recipe.
Do oranges and chocolate go together?
Absolutely. Oranges and chocolate is a classic parring that dates back hundreds of years. The rich, intense chocolate contrasts beautifully with the fresh, zesty citrus flavors of the orange.
Dark chocolate: I use 70% dark chocolate in this recipe to give maximum rich chocolate flavor. You can use semi sweet/ 45% chocolate or even milk chocolate if you prefer. Milk chocolate is a lot sweeter so you may need to add less sugar if you are swapping out milk chocolate.
Orange peel: for this recipe you will only need the peel from the oranges. The peel is candied in sugar syrup until its lovely and soft and tender. The syrup provides a wonderful rich, intense orange flavor to this ice cream. You can use the left over candied orange peel to make my chocolate covered orange peel.
Orange oil: a good quality orange oil really helps boost the orange flavor of this ice cream. Not all orange oils are suitable for eating so make sure you use one that's ok to use in cooking.
Sugar: regular white sugar is best for this recipe. You could use castor sugar if you prefer but I don't recommend using any other type of sugar. It may look like a lot of sugar, however you need enough to candy the orange peel and prevent them being bitter. The candied peel then gets strained out, which removes some of the sugar before its added to the ice cream. The dark chocolate is also relatively low in sugar.
Thickened cream: I use thickened cream which as a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.
Full fat milk: is best for this recipe. It needs to have a fat content of around 3.5%. I don't recommend using low fat milk, it will make your ice cream icier.
Glucose syrup (optional): also called confectioner’s glucose. You can get in from specialty baking shops, online and some supermarkets. A small amount of glucose syrup helps lower the freezer point of ice cream and improves the texture and scoop-ability of the ice cream. You can substitute with the same amount of light corn syrup or powdered dextrose. Measure carefully, preferably using a digital kitchen scale, and don't add to much or your ice cream will melt in a red hot minute!
How to make chocolate orange ice cream
Slice through the orange skins as if you were going to cut the oranges into quarters, but only cut through the skins.
Carefully remove the skins from the oranges, leaving the orange flesh underneath. If the pith is very thick, use a sharp knife to remove some from beneath the orange skin. Thinly slice the orange peel.
Add the sugar for the syrup to the saucepan and water. Heat on a medium heat until sugar is dissolved. Add the orange peel. Simmer on low, stirring occasionally for three to four hours, or until the syrup has becoming a richly flavored amber color and the peel is starting to become translucent. Check on the syrup every thirty minutes or so and add more water as needed, half a cup to a cup at a time. Remove from heat and allow to cool.
Hot tip: its important to check on the simmering syrup regular, at least every thirty minutes and add more water as necessary.
Once the syrup is cool, strain out the orange peel. You should have about ¾ of a cup of delicious, orangy, amber colored orange syrup. You can put the peel aside to serve on top of the ice cream, or make a batch of my chocolate covered orange peel with it.
Chop the chocolate into small pieces. Measure out the milk. Transfer two tablespoons of milk into a small bowl. Add the tapioca starch and mix well to form a slurry.
Add the milk, cream and glucose syrup if using to a small pot on the stove. Heat on low, stirring well until mix starts to heat up, then add the chopped chocolate. Stir well until chocolate has melted. Add the orange syrup and stir well. Remove from heat and allow to cool for a few minutes. If the chocolate hasn't full melted in you may need to give it a quick blitz with a stick/immersion blender.
Transfer to a heat proof container and chill for at least four hours, ideally overnight. Zest one of the oranges.
Put your ice cream storage container into the freezer to chill. If using a self churning ice cream churner switch it on about ten minutes before churning your ice cream, otherwise take the freezer bowl out of the freezer right before churning your ice cream.
Remove the ice cream mix from the fridge. Add five drops of orange oil and then blitz briefly with a stick/immersion blender to fully mix in the oil.
Churn the ice cream. It will be the consistency of soft serve when its done. Transfer to chilled container. Sprinkle with orange zest and mix briefly. Freeze for four hours, or until firm.
How to serve
To serve remove from the freezer, scoop and enjoy! Fabulous on its own, or with some extra candied orange peel and syrup drizzled over the top. Perfect to serve after a Christmas feast or just because. Delicious!
How to store
This chocolate orange ice cream will store well in an airtight container in the freezer for up to two weeks. After that it may start to become a little icy, but will still taste delicious.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
Looking for more yummy desert recipes?
Why not try making
- Chocolate covered orange peel
- Old fashioned fruit cake
- Gingerbread ice cream
- Gluten free shortbread
- Ice cream Christmas pudding
Chocolate orange ice cream
- ice cream churner
- stick/immersion blender
- 4 large oranges, peel only
- 2 cups (440gms) white sugar
- Several cups water
- 2 cups (500mls) thickened cream
- 1 cup (250mls) full cream milk
- 1 block 3.2oz (90gms) 70% dark chocolate
- 2 flat teaspoons (5gms) tapioca starch
- 1 teaspoon (7.5gms) glucose syrup
- 5 drops cooking orange oil
- Lightly cut the orange skin of three oranges, as if you where going to cut the oranges into quarters, but only but through the skin. Carefully peel off the orange skin.
- If the white pith is very thick, carefully remove some of the pith with a sharp knife. Thinly slice the orange peel.
- Add the sugar and two cups of water to a small pot. Heat on high, stirring to dissolve the sugar.
- Once the sugar is dissolved add the orange peel. Bring to the boil, the reduce to low. Simmer for three to four hours, checking every thirty minutes or so and topping up with water, about half a cup at a time as needed.
- *You can make the orange syrup more quickly by increasing the heat and boiling more vigorously, but you will need to watch it very carefully and add more water as needed. The orange peel should be soft and the pith starting to go clear when done.
- Once the peel is candied and the pith is going translucent, remove from heat and allow to cool. The syrup should have become a lovely, richly flavored amber color.
- Strain the peel and side aside to drizzle over the ice cream, or make some of my chocolate covered orange peel. You should have about ¾ of a cup of orange syrup.
- Chop the chocolate into small pieces.
- Measure the milk. Add two tablespoons of the milk to a small bowl with tapioca starch and mix to form a slurry.
- All cream, milk and glucose syrup if using to a small pot. Heat on low until warm.
- Add the chocolate and stir well until chocolate has melted. If you are having trouble getting the chocolate to fully mix in you may need to give it a quick blitz with a stick/immersion blender very carefully.
- Add the strained orange syrup and stir well.
- Add tapioca starch slurry, mix well and continue to cook for one more minute. Remove from heat and allow to cool for five minutes.
- Transfer to a heatproof container, cover and chill in fridge for four hours, ideally overnight.
- Zest the last orange, then finely chop.
- Put your storage container in the freezer to chill. If you are using a self refrigerating ice cream machine turn it on about ten minutes before churning, other wise taking the freezer bowl out of the freezer just before churning.
- Remove ice cream mix from the fridge. Add five drops of orange oil. Blitz briefly with an immersion/stick blender.
- Churn the ice cream. It will be the consistency of soft serve when done.
- Transfer to storage container, Sprinkle with orange zest and stir in quickly.
- Cover and freeze for four hours or until firm.
- To serve remove from the freezer, scoop and enjoy! Fabulous on its own, or with some extra orange syrup and candied orange peel. Delicious!
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