Ingredients
- 6 thick-skinned oranges, such as navels or blood oranges
- 1 quart orange sherbet
- 3 cups vanilla ice cream
- 3 ounces orange-flavored liqueur (recommended: Grand Mariner)
- Mint leaves, for garnish
Directions
Cut the tops off the oranges. Scoop out all of the pulp and juice from the oranges, reserving about 1/4 cup pulp and juice. Set orange shells aside.
In a large bowl, mix sherbet and ice cream together. Add liqueur and the orange pulp and juice and stir to combine. Freeze until just firm. Spoon mixture into the orange shells, packing it down. Freeze for 2 hours. Serve garnished with mint leaves.
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By janetkv_5946502
Yulee, FL
on August 20, 2006
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I couldn't believe the reaction of our guests. They ranted and raved as though I had spent hours making the dessert. Looked beautiful and tasted scrumptious
By Heather EGUSD
Sacramento, CA
on August 19, 2006
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I probably should have exceeded the recommendation for GM.
By sherron2_5927414
metairie, LA
on August 16, 2006
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Very easy to make, delicious, light dessert. Tastes just like the old fashioned dreamsickles I remember as a kid. Darling presentation. Very impressive and looks like it really took lots of time and effort to make.
Had my husband's two cousins over for dinner and served this. They loved it and wanted the recipe.
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