Frozen Jack-O-Lanterns

These frozen orange jack-o-lanterns are equal parts dessert and party decoration. The hollowed-out orange shell holds chocolate ice cream while doubling as a carved pumpkin. The juxtaposition of bright orange peel with creepy cut-out faces makes them genuinely showstopping on a Halloween dessert table.

The trick to hollowing the oranges cleanly is starting with a sharp paring knife around the inside edge, then using a grapefruit spoon to scoop out the pulp. Leave the shell about a quarter inch thick. Too thin and it tears when you carve the face. Too thick and you waste expensive oranges.

Carving the jack-o-lantern faces is what transforms simple ice cream bowls into a centerpiece dessert. Use a small paring knife or a thin tomato-corer. Triangle eyes and noses are easiest to cut cleanly. A jagged mouth is the classic spooky touch.

Cinnamon stick stems pushed through the orange tops are the detail that completes the look. They smell amazing as the dessert sits at room temperature for serving, adding a warm spice note to every spoonful of chocolate ice cream.

Freeze the assembled pumpkins for at least three hours, longer is fine. The longer they freeze, the more solid the ice cream stays at serving time and the less drippy mess at the table.

Pro Tips

• Choose oranges that sit flat without rolling, look for slightly flat-bottomed fruit at the store
• Slightly soften the ice cream so it packs into the orange shells cleanly without leaving air pockets
• Cut the eyes and mouth BEFORE filling, the orange peel cracks under pressure once the inside is frozen solid
• Place on a parchment-lined tray in the freezer to catch drips when serving

Variations

• Swap chocolate ice cream for pumpkin, orange sherbet, or vanilla with chocolate chip for different flavor profiles
• Top with whipped cream, sprinkles, or candy eyeballs at serving time for extra Halloween flair
• Reserve the orange pulp and juice for cocktails, smoothies, or fresh juice the next morning