8 oranges
2 pt. vanilla ice cream
1 pt. orange sherbet

Cut the top quarter from each orange. Using a paring knife and a grapefruit spoon, scoop out the fruit (save and use for juice) from both the tops and bottoms. Rinse out orange shells and freeze. When hard, fill shells half full of vanilla ice cream and half with orange sherbet. Place tops on and freeze until ready to serve.