- 8 cups orange juice
- 8 scoops vanilla ice cream
- 8 orange slices, optional
- Pour orange juice into 2-qt. freezer container; cover and freeze for 2 hours or until slushy, stirring twice.
- To serve, pour slush into eight glasses. Add a scoop of ice cream to each glass. Garnish with orange slices if desired. Yield: 8 servings.
Originally published as Orange Cream Slush in Quick Cooking May/June 2003, p8
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