Orange Cream Freezer Dessert

Why You’ll Love Orange Cream Freezer Dessert Recipe

Bright citrus flavor from orange concentrate and zest gives a refreshing twist.
Smooth, airy texture thanks to whipped cream folded into a cream‑cheese base.
Simple prep (about 20 minutes of active work) and then freeze — ideal for hot days or when you want make‑ahead dessert.
Crowd‑pleaser: serves about 12 and can be dressed up with garnish such as mint, whipped topping or orange zest.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the graham‑cracker crust:

crushed graham crackers
melted unsalted butter
granulated sugar

For the creamy orange filling:

softened cream cheese
sweetened condensed milk
thawed frozen orange‑juice concentrate
vanilla extract
heavy whipping cream
powdered sugar
orange zest
optional orange extract

Directions

Prepare the crust by combining crushed graham crackers, melted butter and granulated sugar until mixture resembles wet sand. Press firmly into the bottom of a 9 × 13‑inch baking dish to form an even layer. Refrigerate while preparing the filling.
In a large mixing bowl beat the softened cream cheese until smooth. Gradually add the sweetened condensed milk, mixing continuously. Then add the thawed orange juice concentrate and vanilla extract, beating until uniform and silky.
In a separate bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and orange zest; continue whipping until stiff peaks develop. If using orange extract, fold it in gently.
Carefully fold the whipped cream mixture into the cream‑cheese mixture with a spatula—taking care not to deflate the whipped cream—to achieve a light, airy texture with consistent orange flavor.
Pour the filling over the chilled crust, spreading evenly with a spatula and smoothing the top.
Cover the dish with plastic wrap or aluminium foil. Place in the freezer for at least 4 hours, or until the dessert is completely firm and set.
Before serving, let the dessert sit at room temperature for about 10 minutes to soften slightly (makes slicing easier and enhances texture). Cut into squares and serve.

Servings and timing

Serves: 12 people
Prep time: ~20 minutes
Freeze time: ~4 hours

Variations

For a chocolate‑orange twist: add a thin layer of melted semi‑sweet chocolate on top of the crust before pouring the filling.
Swap the graham‑cracker crust for a cookie‑crumb crust (e.g., vanilla wafers or digestive biscuits) for different texture and flavor.
For extra citrus pop: stir in ½ cup of finely chopped candied orange peel into the filling.
Make it lighter: use whipped topping instead of heavy whipping cream (though texture will differ slightly).
Serve individual portions: line a muffin tin with paper liners, assemble crust and filling in each, and freeze individually for grab‑and‑go treats.

Storage/Reheating

Store tightly covered in the freezer for up to 2 weeks. For best flavor and texture, consume within 1 week.
Do not refreeze after thawing.
When ready to serve, remove from freezer and let sit about 10 minutes at room temperature to soften slightly before slicing.
Keep in the coldest part of your freezer to maintain texture and avoid freezer burn.

FAQs

What kind of dish should I use for this dessert?

A 9 × 13‑inch (approximately 23 × 33 cm) baking dish is recommended so you get the right thickness of crust and filling.

Can I use fresh orange juice instead of frozen concentrate?

You could, but frozen concentrate gives a stronger orange flavor and less volume of added liquid—fresh juice may thin the filling and alter setting time. If you use fresh juice, you may need to reduce other liquids or increase thickening.

How do I get the crust to stay firm and not crumble when I serve it?

Press the crust mixture firmly and evenly into the dish, ensuring the butter fully binds the crumbs. Chilling before adding the filling also helps stabilize it.

Can I make this ahead of time?

Yes—since the dessert needs ~4 hours of freezing, it works well for make‑ahead occasions. Just ensure it stays covered to prevent freezer burn.

What if I don’t have orange extract?

It’s optional. The orange zest and juice concentrate provide the citrus flavor; extract just gives an extra boost. You can skip it.

How do I cut clean squares from the frozen dessert?

Let it soften at room temperature for about 10 minutes after removing from the freezer, then use a sharp knife wiped clean between cuts for tidy slices.

Can I use low‑fat or non‑dairy substitutes?

You could attempt to substitute non‑dairy cream and/or cream cheese alternatives, but note that the texture and firmness may differ and you may need to adjust setting time or additives (like stabilizer) for best results.

What’s the texture like when served?

It should be creamy and firm but still soft enough to cut and bite into without being icy. The whipped cream folded into the filling adds lightness, while the freeze time gives structure.

Is this recipe suitable for kids?

Yes—it’s creamy, sweet and fun. You might adjust sugar levels if you prefer a less‑sweet version, and consider toppings like fresh fruit to add freshness and variety.

Can I add toppings or serve it with something extra?

Absolutely. Fresh mint leaves, extra orange zest, dollops of whipped cream, or candied orange peel make lovely garnish. Serving with a scoop of vanilla ice cream on the side is also a delicious idea.

Conclusion

This Orange Cream Freezer Dessert marries the cheerful tang of orange with a luxuriously smooth, light filling and crunchy crust—without any baking required. It’s an ideal make‑ahead option for gatherings, warm days or when you simply want a special treat with minimal effort. With a little prep and some patience in the freezer, you’ll have a dessert that feels both easy and elegant.