Orange and Olive Oil Nice Cream
Serves 430 mins prep0 mins cook
A refreshing dessert made with fresh oranges, coconut cream, and olive oil, perfect for celebrating National OJ Day. This nice cream is both sweet and tangy, garnished with olive oil, sea salt, and orange zest for an extra flavor boost.
0 servings
What you need
Instructions
1: Prepare the Oranges - Begin by carefully cutting the tops off the oranges. Gently scoop out the insides, taking care not to damage the peel. Roughly chop the orange segments into small pieces. Place both the flesh and the hollowed rinds in the freezer overnight, ensuring the pieces are well spread out to freeze evenly. 2: Make the Nice Cream - In a food processor, combine the frozen orange pieces with Natalie’s Orange Juice, coconut cream, vanilla extract, and honey. Blend until the mixture achieves a smooth, creamy consistency. 3: Assemble the Dessert - Spoon the orange nice cream back into the frozen orange peels, filling them generously. 4: Garnish and Serve - Drizzle each filled orange with a tablespoon of extra virgin olive oil, sprinkle a modest amount of sea salt over the top, and add orange zest.View original recipe