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Blood Orange Ice Cream with Spiked Hot Fudge Sauce

  • Author: Molly
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


This Blood Orange Ice Cream with Spiked Hot Fudge Sauce tastes like a creamsicle! A blood orange creamsicle! Doused in boozy hot fudge sauce. It’s easy to make and bursting with fresh citrus flavor. The hot fudge sauce is a bonus but a highly recommended one!



For the Ice Cream:

  • 3 cups half-and-half
  • ½ cup sugar
  • 1 teaspoon vanilla bean paste (or extract)
  • Pinch of salt
  • 2 tablespoons blood orange zest
  • 6 egg yolks
  • 1 cup freshly squeezed blood orange juice (see NOTE)
  • 12 drops of orange food coloring (optional!)

For the Hot Fudge Sauce:

  • 1 stick unsalted butter
  • 3 tablespoons unsweetened cocoa powder
  • ¾ cup sugar
  • 6 oz evaporated milk
  • 1 teaspoon vanilla bean paste (or extract)
  • Pinch of salt
  • 2 tablespoons orange liqueur (optional)


For the Ice Cream:

  1. Combine the half-and-half, ¼ cup of the sugar, vanilla, salt, and zest in a saucepan. Bring to a simmer and stir until the sugar is dissolved. Remove from heat.
  2. Meanwhile, beat the egg yolks and remaining ¼ cup of sugar in a bowl until pale and frothy. Very slowly, add the warm half-and-half mixture to the egg mixture, whisking constantly.
  3. Once everything is incorporated, return the mixture to the saucepan and cook over medium-low heat, stirring CONSTANTLY, until the custard is thickened enough to coat the back of a spoon. This will take anywhere between 5-10 minutes. Don’t rush it – you don’t want to cook this too quickly or at too high a heat or you’ll scramble the eggs.
  4. Remove the custard from the heat and pour it through a fine-mesh strainer into a large bowl. If using the food coloring to amp up the orange hue, stir in a drop or two now. This is totally optional.
  5. Cover the bowl with a piece of plastic wrap, pressing the plastic down into the bowl to gently touch the surface of the custard. This will prevent it from forming a skin on top.
  6. Cool the custard to room temperature and then chill in the fridge for at least 1 hour. I often will make the custard the night before and chill it overnight.
  7. Transfer the chilled custard to an ice cream maker and freeze according to the machine instructions.
  8. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving.

For the Hot Fudge Sauce:

  1. Combine all the ingredients except the liqueur in a small saucepan.
  2. Bring to a boil and cook for 5 minutes, stirring frequently. Remove from heat and stir in liqueur.
  3. Carefully pour mixture into a blender and blend for 2 minutes, venting the top of your blender every so often so the heat doesn’t build up too much.
  4. Serve the ice cream topped with the warm fudge sauce.
  5. If using at a later time, gently reheat the fudge sauce by microwaving in 15-second increments, stirring after each round, until smooth and melted. It will keep in an airtight container (like a mason jar) in the fridge for several weeks.


  • Blood oranges are not available all year, so this ice cream can be made with any orange variety you prefer or can find. I recommend navel or cara cara oranges as a good substitute. No matter what citrus you choose, ensure that you are using FRESHLY squeezed juice. It makes a huge difference!
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes (plus extra chill time)
  • Category: dessert

Keywords: blood orange ice cream, blood orange creamsicle, blood orange creamsicle ice cream, creamsicle ice cream, homemade creamsicle, orange ice cream