Orange cups


4 large oranges

240g ml/8 ½ fl oz vegan butter milk

Or natural vegan yogurt

1tsp clear honey

1 tsp vegan chocolate shavings (optional)


Set the freezer to rapid freeze at 2 hours before freezing. To ensure that the oranges stand upright, cut a thin slice from the from the base of each. Cut a lid from each orange and remove the pith and flesh from each. Do this over a bowl to catch all the juice.

Discard the pith from the scooped out flesh, then chop the flesh to make a chunky purée. Place in a bowl with the juice. Stir in the buttermilk and honey, and pour into a freezer proof container. Freeze for 1 hour. Place the empty orange shells upside down on kitchen paper and leave to drain.

Remove the orange mixture from the freezer and stir well, breaking up any ice crystals. Return to the freezer for a further 30 minutes, or until semi-frozen. Stir again and use to fill orange shells. Stand the filled oranges upright in a container. Freeze for a further hour, or until frozen.

Before serving, transfer to the refrigerator for 30 minuets to soften slightly. Serve decorated with shavings if using.