Dreamy, Creamy, Orange and Vanilla Creamsicles

| June 14, 2014 | 0 Comments
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Dreamy, Creamy, Orange and Vanilla Creamsicles. Photo: Wendy Goodfriend

Dreamy, Creamy, Orange and Vanilla Creamsicles. Photo: Wendy Goodfriend

There’s a long history of love for the classic combination of creamy vanilla and tangy orange. And whether you first tried it as an Orange Creamsicle Popsicle or even an Orange Julius, now you can create your own creamy-tangy pops from scratch.

This recipe really couldn’t be simpler. In fact, there are only two ingredients: ice cream and orange juice concentrate. Because of that, choose the best quality that you can find. Use your favorite premium ice cream made with cream and vanilla bean or pure vanilla extract. My favorites are San Francisco’s local Mitchell’s or Bi-Rite’s vanilla ice creams, or if I don’t have time to go to their storefronts, Straus Organic.

Normally I’m not a fan of orange juice concentrate, but for this it works magically. Again, be sure to choose a good quality version, ideally something organic.

The other great thing about this recipe is that you don’t need any fancy pop molds or even sticks. All you need are paper cups and plastic spoons, things you might already have in your pantry! (In fact, fancy pop molds don’t really work well with these; I know, because I tried to make them in mine and they wouldn’t come out of the mold!)

This recipe makes 6, but it’s easy to double (or triple) if you are having a party. Not only will this be a HUGE hit with the kiddos, but I suspect there will be plenty of adults angling for them. Slurp!

Creamsicle ingredients. Photo: Wendy Goodfriend

Creamsicle ingredients. Photo: Wendy Goodfriend

Recipe: Dreamy, Creamy, Orange and Vanilla Creamsicles

Makes 6 creamsicles

    Ingredients:

  • 1 quart of your favorite vanilla bean ice cream
  • 1/2 cup best-quality organic orange juice concentrate, partially thawed, plus a few extra tablespoons for drizzling
    Equipment:

  • 6 small paper cups (I used 9-ounce and only filled them halfway, but you can also use 5-ounce and fill them completely)
  • 6 plastic spoons or wooden popsicle sticks
  • 6 small squares of plastic wrap
    Instructions:

  1. Let the ice cream sit out until softened, about 20 minutes depending on the heat of the day. Have ready the cups and spoons or sticks.
  2. In a mixing bowl, stir together the ice cream and 1/2 cup concentrate. Drizzle a little more concentrate over the top of the mixture (this will enable you to “swirl” it in as you pack it). Working quickly so the ice cream doesn’t become soup, pack it into the cups using a kitchen spoon. Tap the cups on the table to remove air bubbles, and insert the spoons or sticks. Cover with a small piece of plastic wrap, pressing so the spoon or stick pushes through the plastic.
  3. Mix together ingredients. Photo: Wendy Goodfriend

    Mix together ingredients. Photo: Wendy Goodfriend


     

  4. Freeze until solid, at least 4 hours or overnight. To remove from the cups, tear away the cup and discard. Eat and enjoy!
The finished frozen Dreamy Creamy Creamsicle. Photo: Wendy Goodfriend

The finished frozen Dreamy Creamy Creamsicle. Photo: Wendy Goodfriend

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About the Author ()

Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. Her first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. She was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in San Francisco with her husband and their toddler, whom she cooks for everyday. Find out more at http://www.kimlaidlaw.com.