|Low fat vanilla ice cream||1⁄2 Pint (300 Milliliter)|
|Raspberries||8 Ounce (225 Gram)|
|Icing sugar||3 Ounce, sifted (75 Gram)|
|Redcurrant sprigs||3 Ounce (For Decoration)|
1. Set the freezer to rapid freeze. Using a sharp knife carefully cut the lid off each orange.
2. Scoop out the flesh from the orange, discarding any pips and thick pith.
3. Place the shells and lids in the freezer and chop any remaining orange flesh.
4. Whisk together the orange juice, orange flesh and vanilla ice cream, until well blended.
5. Cover and freeze, for about 2 hours, occasionally breaking up the ice crystals with a fork or a whisk. Stir the mixture from around the edge of the container into the centre, then level and return to the freezer. Do this 2-3. times then leave until almost frozen solid.
6. Place a large scoop of the ice cream mixture into the frozen shells. Add another scoop on top, so that there is plenty outside of the orange shell and return to the freezer for 1 hour.
7. Arrange the lids on top and freeze for a further 2 hours, until the filled orange shell is completely frozen solid.
8. Meanwhile, using a nylon sieve press the raspberries into a bowl using the back of a wooden spoon and mix together with the icing sugar. Spoon the raspberry coulis on to 4 serving plates and place an orange at the centre of each. Dust with icing sugar and serve decorated with the redcurrants. Remember to return the freezer to its normal setting.