Prep 20 mins
Cook 0 mins
Real Simple" Magazine
- 1 (11 ounce) can mandarin orange sections, drained
- 2 cups vanilla ice cream or 2 cups Orange sherbet, softened
- 1 teaspoon finely grated orange zest
- Place orange sections in blender and pulse to puree.
- Add softened ice cream and orange zest and pulse until well blended.
- Spoon mixture into pop mold, or 3 oz paper cups.
- Cover and freeze until firm.
- For lower calories: halve the amount of vanilla ice cream and add 1 cup orange sherbet.