Nothing says welcome to winter like a frosty orange creamsicle smoothie. Okay maybe not so much, but I told a lovely guest of ours that I would be posting this recipe and I am a couple of months behind on my promise. Honestly, I’m not big on the idea of liquid pumpkin and gingerbread drinks anyhow so I’d rather have this liquid sunshine even when the leaves start falling.
Orange Creamsicle Smoothies
- 5 cups ice
- 2 cups lukewarm water
- 12 ounce can of frozen orange juice concentrate
- 2 cups Häagen-Dazs vanilla ice cream
- 1 teaspoon vanilla extract
- 1/2 cup milk (if needed)
Fill blender with ice. Add water. Blend until ice becomes slushy.
Pour out all excess water. Snow cone anyone? A little water left at the bottom is okay.
Place the frozen orange juice in the blender.
Blend O.J. in at slow speed and increase a little at a time as needed.
Add ice cream, blend in slowly, and adjust blender speed higher only as needed.
For years I tried to figure out how they made such good smoothies at some places while others were frothy, foamy and just plain disgusting. When it comes to the texture, slow is the answer. Dairy products are as temperamental as pie crust. Take it easy on them and they’ll treat you good… well, uh, maybe not if you’re lactose intolerant.
Pour about a half a cup of milk in if your smoothie needs more liquid.
And there it is. I always feel like singing the hallelujah chorus when I make these for guests cuz they’re just that plain good. Please understand, I’m not trying to brag. It took me at least seven years to figure out that fast blending ruined every smoothie I ever tried to make. When you work that hard to find the frothy busting truth, one feels like singing.