- 4 navel oranges
- 1 cup Oatsome Oat Milk frozen into ice cubes
- 2 Tbsp sugar
- 1 cup fresh orange juice
Carve the eyes, nose, and mouth in the center of each orange with the tip of a paring knife. Use the tip of the knife to lift the skin off, leaving the pith intact (so that the ice cream doesn’t melt out). Cut the top quarter off the orange (a little above the eyes) and shave a small slice off of the bottom (this will help them stand up easily).
Loosen the flesh of the orange by running a paring knife around the edge. Scoop out the flesh with a spoon; reserve. Place the empty shells on a sheet tray and freeze until firm, 45 to 60 minutes.
In a blender add orange juice, sugar, and oat milk ice cubes. Blend until smooth and thick may need more orange juice as needed. Fill oranges with blended orange juice and oat milk and place in the freezer. Pour remaining orange oat ice cream into a shallow pan and place in the freezer, and let it firm up a little. When ice cream is about the consistency of soft serve, fill a pastry bag with the remaining ice cream and pipe onto each orange for a swirl on top. Garnish and serve immediately or freeze again. Till ready to serve.