It’s a nice hot day here in Indianapolis. The perfect weather to sit out on the deck and enjoy a super-cold orange creamsicle. Just like you remember from your childhood. Actually, better. Way better.
The really cool thing about this recipe is that you aren’t just restricted to making an orange creamsicle. Grab any juice you like and mix it in. Grape creamsicle? Why not?
Test Your Molds
Our ice pop popsicle molds hold just over 2 cups of liquid. Test yours first using water to find out how much they hold, and adjust the recipe if you need to. If you end up with too much of the mix just freeze it in any container. It’s great eaten with a spoon, too!
Another of my summer favorites (and super easy to make) are sno-cones with homemade syrup and no-carb sherbet pops.
Orange Creamsicle
Equipment
Ingredients
- 1 cup orange juice I used fresh-squeezed, but bottled would work just fine also, just go with the no-pulp variety
- 1 cup vanilla soy milk plus a little more
Instructions
- Whisk together the juice and soy milk, adding more soy milk to taste.
- Pour into molds and freeze at least an hour.
Notes
Nutrition
Nutritional values are approximate.
