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Orange Creamsicle Pops were a childhood favorite of mine. I would chase down the ice cream man for them all the time and it was worth it. They were refreshing, sweet, creamy, and tangy!
Well, now I'm a big kid and still love those tangy-sweet flavors together, so I veganized them and I couldn't be happier. They are just as delicious as I remember!
Ingredients needed for ORANGE Creamsicle Pops
(FULL INGREDIENT AMOUNT IN RECIPE CARD BELOW)
1- Full-Fat Coconut Milk
2- Navel Oranges
3- Orange Zest
4- Maple Syrup or Agave Nectar
5- Vanilla Extract
6- Sea Salt
How to make Orange Creamsicle Popsicles
STEP 1 - Place all the ingredients in a blender (except the zest) and blend for 15-20 seconds until smooth. Add the zest and pulse 2-4 times. If you don't want small flecks of zest in the popsicles, you can add it in with all ingredients.
STEP 2 - Pour the mixture into a 6-Piece Popsicle Mold, leaving about ¼" of room on top. Place the sticks in the mixture and place in the freezer for 4-6 hours. Enjoy!
Do I need to use navel oranges?
I chose navel oranges because they are perfectly sweet and they are seedless. You can use any oranges you prefer though. Just make sure they are seedless and medium-sized so you have the proper ratio.
Can I use store-bought orange juice?
You can, but I feel that the flavor is lacking quite a bit with store-bought juice. The sweetness may need to be adjusted depending on how sweet or tangy the juice is. You'll need about 1 ¼ cup of juice to replace the oranges.
More summer desserts to enjoy
And here are 29 more Easy Vegan Summer Recipes from The Green Loot. So many to choose from!
I love to hear from you
If you make this Orange Creamsicle recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Vegan Orange Creamsicle Popsicles
Ingredients
- 1 ¼ cup full-fat coconut milk , canned
- 2 medium navel oranges , reserve 1 teaspoon of zest first, then peel and quarter.
- 1 teaspoon orange zest
- ⅓ cup pure maple syrup (sub agave nectar)
- 2 teaspoons pure vanilla extract
- Pinch sea salt (optional)
Recommended Equipment
- Popsicle Molds
Instructions
- Place all the ingredients in a blender (except the zest) and blend for 15-20 seconds until smooth. Add the zest and pulse 2-4 times. If you don't want small flecks of zest in the popsicles, you can add it in with all ingredients.
- Pour the mixture into a 6-Piece Popsicle Mold, leaving about ¼" of room on top. Place the sticks in the mixture and place in freezer for 4-6 hours. Enjoy!
Notes
- Prep time doesn't include freezing time of 4-6 hours.
- Make sure to zest the orange before peeling.
- The sweetness can easily be adjusted - just add more or less according to your taste.
- I used navel oranges because they are perfectly sweet and they don't have seeds. You can replace them with any seedless oranges that are medium-sized.
- I added extra zest to the surface of the frozen pops for photo purposes. The pops will have a smooth surface when you make the recipe as written. You can add extra zest if you'd like though.
Nutrition
Melissa Huggins
That means a lot to me. Thank you so much! 🙂
Jeannette Lockwood
I love your recipes they always taste good and look good
Melissa Huggins
Hi there, yes, you can use regular orange juice. The orange flavor will be less intense, but it'll still be delicious.
Kat
Could organic orange juice be subbed in a pinch?
Melissa Huggins
Hi Kim, I'm so glad you liked them. They sound perfect with the almond extract. I must try it! Thank you so much! 🙂
Kim
I am new to plant base life style and I was craving something sweet. Icreamy and cold. This fulfilled all three. I love that the recipe is quick and easy to whip up, but the down side is that it's pure tourture waiting for it to freeze. This is five star plus.... Note I did add an additional 1/2 teaspoon of pure almond extract