Here’s a creamy, subtly orange treat that works great as a popsicle or scooped out of a container. And it tastes great with muffins, cookies, and brownies.
Having these around makes it easy for us to consume some yogurt. I love having this as a breakfast treat – especially during the summer, along with a muffin and a glass of water. The vitamin C is built in.
A nice addition to this might be a drop of orange oil, although I didn’t have any on hand. Another option is some orange zest, although some of us don’t like particles in our pops! And finally, candied orange peel would be a delightful topping! I might try that soon.
Just one minor warning: these do taste more like yogurt than ice cream. So if you’re not a yogurt fan, you probably won’t like these.
Orange Creamsicles
Ingredients
- 3 egg yolks
- 3 egg whites
- 1/4 cup fresh orange juice
- 1 Tablespoon of lemon juice
- 1 cup crème fraîche (or half & half yogurt or your choice of milk will work, but it will not be as creamy)
- 1/2 cup of honey
Preparation
- Add the egg yolks, lemon juice, orange juice, and honey to a double boiler or other bowl that can sit on top of slow boiling water. Stir the ingredients until blended.
- Keep the mixture warm with a fairly low flame while it slowly becomes thicker. It takes about 10 minutes for it to become thick. It will resemble lemon curd, and have a custard consistency.
- Cool the orange mixture to room temperature. I speed up the cooling process by placing it in the refrigerator for a few minutes.While it is cooling, beat the egg whites until they have stiff peaks.
- Fold in the yogurt and the cooled orange mixture into the whipped egg whites.
- Pour the custard into pop molds and freeze for at least 4 hours.
Makes about 4 pops
This recipe looks wonderful! Is there anything that you could substitute for the eggs? Hopefully there is, and i wil be able to try these!
Ann, I wish I could recommend a good substitute, but my experience with egg subs has been uninspiring. One suggestion: you could whip the yogurt to get it lighter and just omit the eggs. That might be enough to make it lighter. It will still be heavier than it would be with the eggs, but I think it would still be tasty once frozen. You might also need less of the orange custard though, so add the custard slowly and do taste test after you’ve blended all the ingredients together.
I just made popsicles a few days ago with some leftover mango juice.I’ll try this recipe next
That looks wonderful!I’d love to try this:)Thanks for sharing how to make it.
These look awesome and I LOVE LOVE LOVE your site. Thanks!!
Jill, WOW. I just read your story. Congrats on twins! You’re a true survivor. And thanks for the kudos.
We’re making this today-yeah spring. When is the orange juice added in? It seems no one else is having a problem with that. We added it with the lemon mixture, but–that doesn’t seem right. It’ll be good anyway I’m sure, but for next time, we’d like to know.
THANK YOU!
Hi Carol. I haven’t made this in a while, but from my memory, I added the orange juice at the beginning, when creating the curd. I edited step #1. Thanks for alerting me!
How many will this recipe make? (If you use the popsicle molds in the picture how many will it fill?)
Laura, I haven’t made this in quite a while, but from my memory it makes about 4 pops.