Table of Contents
  1. Check out previous Ice Cream Week flavors:
  2. Grab the items from this video:
  3. Mimosa Ice Cream Recipe

Every brunch needs a good mimosa: that perfect bubbly flavor with the spice of orange. It goes without saying that if it’s a delicious drink, it will only be better as an ice cream! For this mimosa ice cream, the champagne is added right before churning, which helps retain the effervescent flavor. If you want to leave the champagne out, don’t worry: the ice cream will still be delicious! Whether your first bite reminds you of an orange creamsicle or mimosa, you’ll love this flavor combination!

Mimosa ice cream being speckled with orange zest pieces from the top of the picture in a clear glass with second ice cream cup, orange, ice cream scoop and champagne bottle in background on a white marble surface

Check out previous Ice Cream Week flavors:

Grab the items from this video:

Mimosa ice cream speckled with orange zest pieces in a clear glass on marble surface with second ice cream glass and orange in background
Mimosa ice cream speckled with orange zest pieces in a clear glass on marble surface with second ice cream glass in foreground
Mimosa ice cream speckled with orange zest pieces with a bite missing in a clear glass on marble surface with second ice cream glass and orange in background
Mimosa ice cream speckled with orange zest pieces in a clear glass with second ice cream cup, orange, ice cream scoop and champagne bottle in background on a white marble surface

Mimosa Ice Cream

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A mimosa in ice cream form? You bet! And the ice cream even retains a hint of the brunch-time boozy flavor. Just serve this at your next brunch instead!
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 10 servings

Ingredients

  • 2 cups + 2 tbsp whole milk
  • 1 ¼ cups heavy cream
  • 2 tbsp corn syrup
  • ½ cup sugar
  • 1 tsp salt
  • 1 ½ tbsp cornstarch
  • 1 tsp vanilla extract
  • ½ tsp orange extract
  • 2 tbsp orange zest
  • cup champagne

Instructions
 

  • In a 4 quart saucepan, whisk 2 cups milk, heavy cream, corn syrup, sugar, and salt. Bring to a boil over medium heat. Watch closely and whisk often.
  • In a separate bowl, whisk together the cornstarch and reserved 2 tablespoons milk until smooth. Set by the saucepan.
  • As the mixture comes to a low boil, whisk to ensure all the sugar is dissolving. Allow the mixture to boil slowly for 2 minutes. Then remove from heat and whisk in the cornstarch mixture. Return to heat and whisk until the mixture is bubbling throughout.
  • Remove from heat and stir in the vanilla, orange extract, and orange zest. Let cool to room temperature, about 20 minutes. Then pour into an airtight container through a strainer to remove any lumps and any zest.
  • Chill at least 6 hours.
  • When the ice cream base has chilled, remove it from the refrigerator and pour it into the ice cream maker. Add the champagne on top of the ice cream base.
  • Follow the instructions with your maker as they may vary depending on the manufacturer. Insert the paddle and churn until thick. With a KitchenAid ice cream attachment, this takes about 25-30 minutes.
  • When the ice cream has churned, scoop it into an airtight freezer container. Freeze 4-6 hours before enjoying to ensure it is at a good scooping consistency.

Nutrition

Serving: 0.5cup | Calories: 192kcal | Carbohydrates: 18.2g | Protein: 2.5g | Fat: 12.4g | Saturated Fat: 7.8g | Trans Fat: 0.4g | Cholesterol: 38.8mg | Sodium: 266mg | Fiber: 0.1g | Sugar: 16.9g
Course Ice Cream
Cuisine American
Difficulty Intermediate
Method Freezing

Note: this post contains affiliate links. I make a small commission off each item purchased through the link provided.

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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