My friend Mary had this dessert at a friend’s house and raved about it. She shared the recipe with me and I changed it up a little with the kind of ice cream I used and I served it with rich butter shortbread cookies. This dessert takes absolutely no time at all and makes for a very beautiful presentation. Love the layers of orange sherbet and real vanilla ice cream paired with the buttery chocolate chip shortbread cookie…need I say more??????
Here we go….
Start with a good size navel orange.
Slice off the least attractive end of the orange just enough to make it sit evenly on a flat surface.
It should sit like this.
Next using a serrated knife, slice off the top of the orange. Reserve the top for when you serve.
Next run a sharp paring or grapefruit knife around the inner edge of the orange to remove the flesh. Carefully cut as much out as possible then using a spoon, scoop out the rest of the flesh. Reserve for smoothies. Place the hollowed out orange with the tops into the freezer. Allow to be in the freezer for at least two hours before serving.
Get all of your dessert ingredients out and ready to go before removing the oranges from the freezer. You’ll need serving plates, ice cream and sherbet, an ice cream scoop, the cookies if you’re serving them, and fresh mint sprigs for garnish. Handle the outside of the orange as little as possible as the heat from your fingers will leave fingerprints on the rind. Use a spatula to remove the orange from the freezer plate right onto the serving plate.
Add a scoop of the orange sherbet to the frozen orange and pack in with a spoon.
Next add a scoop of vanilla ice cream. Pack into the orange with a spoon.
Lastly, add a generous scoop of the sherbet. Add the orange top or “hat.” Garnish with a fresh mint sprig and add a couple of beautiful cookies to the plate. Elegant and delicious!
Orange and Cream Simple Summer Dessert
4 medium oranges, leveled off at the bottom and hollowed out, reserving the tops
1 pint of orange sherbet
1 pint of real vanilla bean ice cream
Fresh mint leaves for garnish
8 chocolate chip shortbread cookies or any other pretty butter and chocolate cookie
1) Level off the oranges with a serrated knife so that they sit nicely on a flat surface. Slice off the top of the oranges, reserving the tops. Carefully remove the flesh of the orange with a grapefruit knife or paring knife. Remove the remainder of the flesh with a spoon. Place the orange cups and the tops into the freezer on a plate for at least two hours.
2) When ready to serve, collect everything you’ll need before removing the oranges from the freezer. You’ll need serving plates, the ice cream, the sherbet, an ice cream scoop, the mint, and the cookies.
3) Remove the oranges from the freezer. Using a spatula, place an orange on each serving plate. Add a scoop of sherbet, pack into orange, then a scoop of vanilla, pack into orange with a spoon. Lastly, add a generous scoop of the sherbet. Top with the orange top and a sprig of mint. Place the cookies on the plate as well. Serves four very happy guests:-)