My kick this week has been creamy orange ice pops using coconut milk. With all the turmeric in my life these days I find my eye drawn to all things yellow and orange.
These are not the orange ice-coated creamsicles that as a kid I rarely chose from the ice cream truck (I hear the tune in my head as I write this). I always went for chocolate or strawberry shortcake. But when other faves were sold out, I settled for an orange creamsicle.
What I like about this recipe is it’s simplicity, although you could make it more complicated by making your own orange juice concentrate (recipe follows). I do have an old post for orange creamsicles using cultured cream but I haven’t used this recipe in quite a while and it uses dairy and eggs. Don’t let me stop you though—adding an egg or two is a great way to get some protein in your life (if you’re ok with raw eggs).
I’ve made these several ways: orange juice concentrate from a can (no additives, pulp-free, 100% juice), homemade orange juice concentrate (my fave) and fresh-squeezed orange juice. They all work. The flavor is the strongest using the concentrate from a can (no surprise), but the homemade concentrate—to me—delivers the best flavor with a bit less zing. Up to you. Try them all!
I use a pop mold that allows me to remove the pops easily by either running under hot water for a few seconds or letting the pops sit at room temperature for a few minutes.
Orange Creamsicles {using coconut milk}
I used full-fat coconut milk for this recipe, but I think you could easily substitute heavy cream, crème fraîche or vanilla ice cream for the coconut milk.
I used a pulp-free orange juice concentrate from a can. For the fresh, homemade concentrate I strained out residual pulp and tiny seeds that managed to pass through my juice squeezer.
Ingredients
- 8 ounces full-fat coconut milk
- 1/4 cup orange juice concentrate (or orange juice for a milder flavor)
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup or honey
Method
- Combine all the ingredients in a bowl and blend well.
- Pour the orange mixture into pop molds and freeze for at least 4 hours.
- Hold the pop molds under running hot water for a few seconds or until you can nudge the pops out of the molds.
Makes 4 to 6 pops
Homemade Orange Juice Concentrate
The cool thing about orange juice, and what makes this possible, is that the juice melts before the water. So the trick is to defrost the frozen juice and separate it from the remaining frozen water.
- 1 cup fresh-squeezed orange juice, strained of seeds and pulp
Freeze the orange juice. Defrost the orange juice until the ice remaining is clear. Separate the juice from the ice.
Makes about 3/4 cup of juice concentrate
These are amazing!!! I’ve made these a couple of times so far! A great recipe! Thank you so much!!!
Good to hear! thanks. I love them too!
I think I just found my new favorite snack
🙂
Is the coconut milk the can or the carton? The can is thicker. Thanks! I’m excited to try these.
Yes, in general, the can is thicker. I use a brand in a carton that is usually pretty thick, but lately not as much. Another trick is to put the carton or can in the refrigerator overnight and then the fat and liquid separate. You can then remove some of the liquid and you’re left with a thicker milk.
Do you have a current link for the molds? The one I clicked on doesn’t work
Looks like they may not sell it any more, but it was very similar to this mold: https://www.amazon.com/Norpro-Frozen-Maker-Wooden-Sticks/dp/B0002IBJOG/ref=sr_1_18?ie=UTF8&qid=1531463061&sr=8-18&keywords=pop+molds