Getting that wow factor doesn’t have to be difficult if you have a few tricks up your sleeve, one of which is segmenting an orange. This dessert came together in less than 10 minutes with pre-made vanilla bean ice cream. Sugar free and gluten free, of course!
How to Segment an Orange – or any Citrus Fruit
This is a simple task that produces fabulous results. You just slice away the peel and bitter white membrane leaving the juicy pulp behind.
Cut each section out of the orange by placing your knife along the edge of the white membrane. Very carefully cut to the center of the orange. Do the same thing on the other side of the segment. It should come right out. If not, gently use your knife to cut anywhere it’s still connected. It’s best to do this over a bowl so you can catch juice form the orange. Continue this all the way around the orange until you’re removed all segments.
Squeeze what’s left of the orange and catch the juices in the bowl. If you don’t use it now, save it for something else.
Arrange the orange slices in a circle on a small dessert plate. White works really well for this dessert. Then, top with a scoop of ice cream and garnish with your choice of toppings. I used toasted, chopped pecans here but I think a sugar free chocolate sauce would be divine.
This would be almost sinful if topped with my Orange-Infused Dark Chocolate Ice Cream.
Tips for Serving a Group
Here’s how to serve a crowd:
- Section your oranges ahead of time. Arrange orange segments on plates, cover and refrigerate until you’re ready to finish assembly. You can put the orange segments on plates right before you serve if you don’t have refrigerator room. I do suggest chilling the plates ahead of time as it will keep the ice cream from melting.
- To prepare your ice cream ahead of time, line a baking sheet that will fit in your freezer with parchment or wax paper. Scoop as many ice cream balls as you’ll need (or even a few extra) and place them on the lined baking sheet. Freeze uncovered until they’re firm. If you’re going to leave them in the freezer for more than a few hours, cover them once they’ve hardened. Remove from the freezer 20 minutes or so before you’re serving dessert so they have time to soften slighlty.
- Top the orange segments with ice cream, garnish, and serve.
- Smile as your guests react with wonder at this simple dessert.
I added the directions for how to segment an orange in the recipe below so you’ll have a printable version.
Serves: 1 serving
- 1 orange
- 1 scoop of vanilla bean ice cream
- 1 tablespoon finely chopped pecans or other topping of choice
- Segment the orange. Start by cutting ⅛ – ¼ of an inch off both ends so it will stand on it’s own and you can see the orange pulp. Place a sharp knife on the edge of the pulp and cut the peel away by following the contours of the orange. Do this all the way around. Go back and trim away any remaining white pith if necessary. Now, working over a bowl to catch any juice, cut each segment away by cutting gently between the pulp and the membrane. Once you’ve cut on each side of the orange segment, it should come right out. Continue all the way around the orange until each segment has been removed. Squeeze what’s left of the orange over the bowl to extract out the rest of the juice. Save for another dish.
- Arrange your orange slices on a plate in a circular pattern. Top with a scoop of vanilla bean ice cream and garnish with chopped pecans – or any other topping of your choice.