Homemade Tang Ice Cream: A Nostalgic Treat

In a large mixing bowl, use an electric mixer to whip the chilled heavy cream until stiff peaks form.
Mix the Base:

In a separate bowl, combine the sweetened condensed milk, Tang powder, and vanilla extract. Mix until the Tang powder is fully dissolved.
Add orange food coloring if you want a more vibrant orange color.
Combine and Fold:

Gently fold the Tang mixture into the whipped cream using a spatula. Be careful not to deflate the whipped cream too much.
Freeze:

Pour the mixture into a freezer-safe container. Smooth the top with a spatula and cover with an airtight lid or plastic wrap.
Freeze for at least 6 hours or overnight until firm.
Serve:

Scoop the Tang ice cream into bowls or cones and enjoy its creamy, citrusy goodness!
Serving and Storage Tips