Juice the lemon into a one-cup measurement.

Juice enough tangerines to make one cup of juice, including the lemon juice. Refrigerate until needed. (Alternatively, freeze it so it's as cold as possible.)

Peel the remainder of the Ojai Pixie Tangerines. Freeze the sections. (You should have about 1 1/2 cups of tangerine sections.)

Put the juice, the frozen tangerine sections, and the ice cream into a blender. Whir until at your desired consistency.