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.
- 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 honey or maple syrup
- 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.