Oranges and Love

Recipe: Orange Mini-Icecream-Cakes

The blogosphere is buzzing with excitement for Valentines day... Have you planned anything special for your loved ones?

But what exactly is true love?

Is it "selfless care for the good of another"?

Or "Deep emotional attachment towards another person".

These definitions seem incomplete to explain the entirety of love.

Here is an interesting write-up about it.

Even though it is arguable that any day is perfect to show your special someone that they are indeed the centre of your universe, it is still nice to have a day appointed for it and to hear about the things people do for each other on this day :)

In celebration of the season of love, here's a special dessert - its citrussy, crunchy, creamy and refreshing.

I had actually made this, a couple of months back, for a special little bundle of joy.. Though she never got to have any as she is still too young for it. I'll probably make some for her when she grows up :)

Sometime back, I had posted about my fascination for ice-cream cakes here. This dessert is a take on that. Just that these are made into individual mini-desserts. This can also be made into one big ice-cream cake and then cut into slices and served. the best thing is that this ice-cream recipe doesn't need to be whipped every hour and hence it is a wonderfully easy make-ahead dessert. It's also eggless.

These can be served unmoulded or even in the cups Serving them in the cups is easier especially if you have a party or a lot of guests...

(makes 40 mini-icecream-cakes)

Orange Ice-cream (Eggless)
Freshly squeezed orange juice - 1 cup
Orange zest - 4 Tbsp
Milk - 1/2 litre
Eggless custard powder - 5 Tbsp
Sugar - 5 Tbsp

Whipping Cream - 2 cups (I used non-dairy whipping cream)

Take 3/4 cup of milk and mix the custard powder to it such that there are no lumps.

Bring the remaining milk and sugar to a boil and then reduce the flame to low and gently add the custard powder which has been mixed with milk in a steady stream. Make sure to keep stirring.

Let the mixture thicken. It will be very thick. Let the thick custard cool. Then put the cooled custard, orange juice and zest into the blender and whiz away till uniform. Check for sweetness.Add more if needed.

Whip the cream into soft peaks. And then gently mix the custard + orange mixture without deflating the cream.

If eating the ice-cream on its own, then pour this into a freezer safe bowl and cover and freeze for 5-6 hours. Before serving, make sure to keep the ice-cream out of the freezer for a 5-10 minutes to make it easier to scoop out.

If you want to make this into the mini-ice-cream-cakes then read on. Alternately you can also make it into one big ice-cream cake Click here for detailed instructions on how to prepare the cake-tin in order to make a single big ice-cream cake

Biscuit Base
Digestive biscuits - 30
Butter - 100g

Crumble the biscuits into a fine powder and mix in the butter with your fingers till it looks like wet sand. Put it in the base of the individual bowls or prepared cake tin and press in such that it is uniformly packed.

Salted Almond Praline 
Click here for the detailed recipe. Make sure to crumble it till slightly chunky.

Assembling the Dessert
1) Into the prepared bowls/tin, pack in the biscuit base till it is in a thin uniform layer and place it into the freezer for an hour or so
2) In the meanwhile, make the orange-ice-cream and then pour it into the prepared bowls/tin. Place it in the freezer for 5-6 hours to frozen.
3) Prepare the Salted almond praline and crush it as your liking.
4) Take the dessert out of the freezer and top with salted almond praline.
5) Before serving/slicing place it out of the freezer for 5-10 minutes.
6) For individual mini-icecream-cakes, unmould the dessert into serving plates. If you made a single big ice-cream cake, then slice into pieces, making sure to run the knife all the way to the bottom of the biscuit base.


If you or your valentine is a chocoholic and in need of a chocolate dessert for V-day, click here.


Behind the Scenes

All the dishes posted in this blog have been cooked by me. Some of the recipes are mine and some of them adapted / borrowed in which case, the link to the original source is provided.

I am also the photographer and the author behind this blog.

If you would like to borrow any of my recipes or photographs, please do let me know and link back to the original post on this blog.

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