Orange ice cream

Ingredients:

• 1 liter of vanilla ice cream
• 1 l. orange sorbet

Preparation:

1. Place the baking sheet in the freezer for about 20 minutes. Line the baking sheet with parchment paper and spray with cooking spray. Spray the insides of eight 3-4 inch cookie cutters with cooking spray and place them on the parchment.
2. Fill each mold halfway with small portions of ice cream and sorbet (about 0.5 cups of each), alternating to create a marbled effect. Fill all the molds in this manner. Smooth the surface of the ice cream with a spatula or the back of a spoon. Cover with plastic wrap and freeze for 1 hour.
3. Meanwhile, place another baking sheet in the freezer, then line with parchment paper and spray with cooking spray.
4. Remove the molds from the freezer a few at a time and, using plastic wrap, squeeze the ice cream onto the baking sheet. Insert a wooden skewer halfway into the ice cream; smooth the surface if necessary. Cover with plastic wrap and freeze for about 30 minutes.