Frosty Orange Creamsicle Cups
These orange creamsicle cups are are the perfect summer treat. They only require 4 ingredients and you won’t need any fancy ice cream maker equipment for this one. Smooth and creamy, this iced dessert brings me back to eating creamsicle pops on hot summer days as a kid.
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Makes 3 large cups or 4 reg sized
Total time: 9 hours
What you’ll need
3 large oranges (or 4 regular sized)
24 oz vegan vanilla yogurt (Harmless Harvest’s Vanilla Yogurt used here)
2 tsp vanilla extract
2 tsp orange zest
1/3 cup frozen orange concentrate
1/4 cup fresh squeezed orange juice
Steps
To make the orange cups: For the lid, cut 1/2 an inch off the top of the orange. To let the orange stand upright, slice a tiny sliver off of the bottom of the orange, and place it inside to cover the hole. Scoop out the flesh of the orange with a spoon or melon baller, and set hollow cups in freezer to allow them to harden.
Juice oranges (squeeze through sieve to separate the pulp) and set to side.
In blender, combine yogurt, vanilla extract, orange zest, fresh orange juice, and frozen orange concentrate.
Pour into a large container, and freeze until nearly frozen solid, about 4-5 hours.
Blend creamsicle mixture again to churn until soft and creamy. Spoon into orange cups, and freeze for 2 hours before serving.
FAQs
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You can! However, the texture will be a lot icier and much less smooth so I do not recommend it. Frozen orange concentrate not only provides a more intense orange flavor, but contains less water per ounce than fresh orange juice. The less water in the creamsicle, the smoother the texture will be.
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Absolutely! While the orange cups are adorable, it is a time intensive task to hollow them out. If making without fresh orange cups, you can skip the fresh squeezed orange juice (originally from those oranges used for the cups) and use 2/3 cup of frozen orange concentrate.
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I haven’t tried it with alcohol, but it should work as long as you are careful to aim no more than around 10% ABV.