Orange And Cream Simple Summer Dessert

1) Level off the oranges with a serrated knife so that they sit nicely on a flat surface. You just want to shave off a sliver of the bottom – not all the way through into the orange flesh. Slice off the top of the oranges, reserving the tops. Carefully remove the flesh of the orange with a grapefruit knife or paring knife but don’t poke all the way through the bottom of the orange. Remove the remainder of the flesh with a spoon. Place the orange cups and the tops into the freezer on a plate for at least two hours.
2) When ready to serve, collect everything you’ll need before removing the oranges from the freezer. You’ll need serving plates, the ice cream, the sherbet, an ice cream scoop, the mint, and the cookies.
3) Remove the oranges from the freezer. (Avoid handling the frozen orange cups with your hands as it will leave fingerprints). Using a spatula, place an orange on each serving plate. Add a scoop of sherbet, packing the sherbet into the orange with a spoon. Then add a scoop of vanilla, pack it in there as well. Lastly, add another generous scoop of the sherbet. Top with the orange top and a sprig of mint. Serve with a couple of pretty cookies. Serves four very happy guests.