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Orange Creamsicle

I can make a seriously mean bowl of homemade, homespun, natural ice cream. Sure, I can candy the orange rind in a xylitol solution. Absolutely, I can make an egg yolk based custard, because the lecithin helps the scoopabilitiy. I could totally whip up my own homemade blend of inulin, stevia and pulverized non-gmo erythritol. I could totally grow and juice my own oranges, reduce the juice and add in a bit of natural orange oils. I could do all of these things and have something marginally better for me than this simple and delightful recipe, but ... you know what?

I'm lazy! There are times where I simply don't want to do all of that!

Some of the time I just want to open a jar, mix it with cream and freeze it. It's perfect, tasty, pre-portioned and sitting in my freezer, ready to go for a little late night snack. This is SOOO much better for me than the sugary alternative. Knowing I can whip this up keeps me out of the frozen food aisle at the store.

Ahhhh ... such a sweet little treat. It brings me back to a time chasing ice cream trucks, as a kid. Really, this is an awesome recipe, taking only a few minutes to make. Now, all I need to do is figure out how to get a hard frozen orange shell wrapped around the whole thing. Anyone have any ideas?

Note: The mold used for these popsicles is the Tovolo Groovy Ice Pop Mold.
Prep Time10 mins
Total Time6 hrs
Servings: 6 Servings
Calories: 230.57666666667kcal
Author: DJ Foodie



  • In a medium bowl whisk together the ingredients, making sure that the sweetener is fully dissolved.
  • Pour the mixture into the molds. Fit your handles into the base of the molds and freeze until solid (about 6 hours).
  • To remove from the molds, hold under hot tap water for about 10 seconds. The pops ... pop right out!


Serving: 6g | Calories: 230.57666666667kcal | Carbohydrates: 16.096666666667g | Protein: 1.5833333333333g | Fat: 22.438333333333g | Fiber: 5.4583333333333g