Ahhhhh. Can I even begin to explain how much I’m in love with this recipe? It’s been super, super warm here lately (ew … and humid which we aren’t used to here in Colorado … ick!), and these orange coconut creamsicles have been at the top of my list to make for weeks. I love creamsicles; always have, and it’s so crazy how easy they can be to make yourself. All you need is a popsicle mold (or a set of dixie cups), and a few simple ingredients. You then have yourself the perfect summertime, refreshing treat. These creamsicles in particular are also healthy for you! This is a total win, and they can be vegan with just a switcheroo of 1 or 2 ingredients. So what are you waiting for?! Hop to it. You know you want to.
Is it only Wednesday?! Ugh! I think this happens every time the current week follows a short week. Because we had a shortened week, last week, the time just flew. This week just seems to be duuuraaagggginnggg. I am ready for FRIDAY! Who is with me?!
I can’t think of a better way to get through the week, but to make these creamsicles. It’s seriously a crime how easy ice pops are to make yourself, and you can put just about anything your little heart’s desire in them. I mean literally you could pour orange juice into a mold, freeze it and have yourself an ice pop in under 4 hours. Somehow juice just tastes so much more delicious when it is frozen. Weird.
On the other hand, you could also pour your favorite yogurt into a popsicle mold and have yourself yogurt that is frozen! No, don’t confuse this with “frozen yogurt.” These are two completely different things. Trust me.
It’s strange that I chose to publish this recipe when I have literally had 3 people ask me when I’m going to make ice cream. Ice cream is a process around here because I find that I have to force myself to do ice cream the right, long and grueling way. By long and grueling, I mean, making sure the ice cream maker is chilled, purchasing the best ingredients, waiting for it to churn, then chilling the ice cream to the perfect consistency…etc, etc, etc.
I do promise that I am currently developing an ice cream recipe, but it will be a few weeks before it’s published. I also promise that I will post at least one ice cream recipe a year. That’s all I can give you, guys. That’s all I can give you.
Before I called it quits for today, I wanted to share some things about using popsicle molds. First and foremost: this is the popsicle mold I use:
I love it and use it often. Sometimes, actually getting the ice pops out of the molds can be daunting. They can get stuck. They can break in two. I find that running just a little bit of warm water over the mold (for just a couple of seconds), really helps in softening the outer edges and makes it easier to remove the pop from the mold. Do it quickly though. You don’t want them to melt, and then stick them immediately back in the freezer.
Okie Doke. Here is the handy dandy recipe! Have a great day everyone!
- 14 ounces coconut milk
- 2 tablespoons Greek vanilla yogurt
- seeds from one vanilla bean
- 1 teaspoon vanilla extract
- 4 tablespoons honey
- 1 1/3 cup freshly squeezed orange juice
- In a small bowl or measuring cup, whisk together the coconut milk, yogurt, vanilla bean seeds, extract and 2 tablespoons of honey until the ingredients are combined. Set aside.
- In another small bowl or measuring cup, whisk together the orange juice and remaining 2 tablespoons of honey. Set aside.
- For a layered look, pour the coconut milk mixture 1/4 of the way up 10 popsicle molds. Stick in the freezer for 45 minutes or until set, then pour in the orange juice mixture half way up the popsicle mold. Stick in the freezer again for 45 minutes. Repeat these two steps, one more time so that you have 4 distinct layers.
- For a creamier, quicker pop, whisk together the orange juice mixture and coconut milk mixture and pour into the molds. Freeze for at least 4 hours or overnight before serving.
- The creamsicles will keep in the freezer for about a week. Enjoy!