Orange flesh gives a different drink from juice

Using the flesh of an orange adds a little body and a fuller fruit flavour than juice alone. Removing tough membranes takes a few minutes but improves the texture, particularly in a smaller blender. A few fine pulp flecks are expected; large pieces of pith are not.

Zest supplies the familiar orange aroma without much additional acidity. Grate only the coloured outer layer and wash the fruit first. The vanilla connects the citrus to the frozen dessert, suggesting an orange-and-cream flavour while keeping the recipe free of dairy ingredients as selected.

Blend and serve without a long wait

Citrus acidity can change the appearance of soy drinks, with the result depending on the product and proportions. A freshly blended shake is the best way to enjoy this combination. Keep everything cold, blend shortly before serving and do not make a large batch intended to sit for hours.

If the drink looks slightly separated after a short pause, stir and serve; do not add more ice cream repeatedly in an attempt to guarantee a permanent emulsion. Check ingredient freshness and storage independently rather than using appearance alone to judge safety. A soy drink you already enjoy is a better starting point than one with a strong beany flavour you hope orange will hide.

What you'll need

180 g peeled orange segments, membranes removed where practical
160 ml unsweetened soy drink, chilled
120 g dairy-free vanilla ice cream
1/4 tsp vanilla extract
1/4 tsp finely grated orange zest

Let's make it

Wash the orange before zesting. Remove peel, seeds and as much tough white membrane as practical, then weigh the prepared segments.
Blend the orange segments with soy drink and vanilla until the fruit is finely broken down.
Add dairy-free ice cream and zest, then pulse briefly. Taste and serve promptly in two glasses.
If you prefer a completely smooth drink, strain the orange-soy base before adding the ice cream rather than straining the finished shake.

Make it your own

Unsweetened oat drink gives an alternative base, with a different flavour and allergen profile.

Use dairy-free orange sorbet instead of vanilla ice cream for a sharper, less creamy version, checking that its ingredients suit your needs.

Keeping it fresh

Make just before serving. Prepare orange segments ahead if useful, keeping them covered in the fridge at 5°C or below for up to 24 hours. Follow the soy drink and frozen-dessert labels.