Put the cream in a bowl, add half the OJ and stir until evenly blended.
Stir in the remaining OJ, a little at a time.
Fold in the sugar.
To Freeze: spoon the mixture into a rigid container, cover and freeze for about 1 hour. Stir it well, then, seal, label and return to freezer.
To Thaw & Serve: transfer to the fridge for 15mins until softened slightly.