Orange Creamsicle Popsicles Recipe

I’m sharing my six-ingredient orange creamsicle for Homemade Popsicles that blends up in minutes and features a simple kitchen trick you’ll definitely want to try.

I’ve been obsessed with a ridiculously simple summer trick: orange creamsicle popsicles that taste like the store kind but better. Using fresh orange juice and pure vanilla extract the flavor is bright and a little grown up, yet somehow reminds me of sticky fingers at the pool.

People call them Healthy Orange Creamsicle Popsicles and they turn up on every list I make of Summer Popsicle Recipes, but these still surprise me, creamy, tangy, and almost soda like. I wanted something quick that made me pause and smile and this did it.

Try one and tell me what memory shows up.

Ingredients

• Fresh orange juice: bright vitamin C source, natural sugars and some fiber if pulp remains.
• Whole milk: adds protein and calcium gives body and mild dairy sweetness helps texture.
• Heavy cream: fat rich, makes texture silky and indulgent, boosts creaminess and richness.
• Granulated sugar: pure sweetener, boosts carbs and sweetness quickly, no vitamins or fiber.
• Vanilla extract: tiny splash adds warm aroma and depth, makes flavor feel rounded.
• Fine sea salt: tiny pinch enhances flavors, tames overly sweet notes and adds minerals.

Ingredient Quantities

• 2 cups fresh orange juice (about 4 medium oranges)
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 1 tsp pure vanilla extract
• pinch of fine sea salt

How to Make this

1. Juice about 4 medium oranges to make 2 cups fresh orange juice, strain if you want a super smooth pop (seeds out, pulp optional).

2. Pour the orange juice into a blender, add 1 cup whole milk, 1/2 cup heavy cream, 1/3 cup granulated sugar, 1 tsp vanilla extract and a pinch of fine sea salt.

3. Blend on medium-high about 20 to 30 seconds until the sugar looks dissolved and the mixture is silky, scrape down sides once if needed.

4. Taste it, adjust sweetness if you want it sweeter, remember the cold pops taste less sweet so a tiny bit more sugar is ok.

5. For fewer ice crystals chill the mixture in the fridge 20 to 30 minutes if you have time, but you can pour immediately if you dont.

6. Pour the mixture into popsicle molds leaving about 1/4 inch headspace, tap the molds on the counter to remove air bubbles and level the tops.

7. If your molds dont hold sticks upright, freeze 30 to 60 minutes until slushy then insert sticks so they stay straight.

8. Freeze until completely firm, about 6 to 8 hours or overnight for best results.

9. To unmold, run the outside of the mold under warm water for 10 to 20 seconds and gently pull the stick. Store extras in an airtight bag or container for up to a month, best within two weeks.

Equipment Needed

1. Citrus juicer (hand reamer or electric)
2. Measuring cups and measuring spoons
3. Fine mesh strainer (optional for super smooth juice)
4. Blender
5. Rubber spatula or wooden spoon
6. Popsicle molds
7. Popsicle sticks or mold lids with sticks
8. Small pitcher or large measuring cup for pouring
9. Freezer and a kitchen towel for unmolding

FAQ

Orange Creamsicle Popsicles Recipe Substitutions and Variations

• 2 cups fresh orange juice (sub: 2 cups 100% bottled orange juice, or 1 1/2 to 2 cups mandarin or tangerine juice for a sweeter, less tart creamsicle)
• 1 cup whole milk (sub: 1 cup 2% milk or 1 cup oat milk; if you use a plant milk, add 1 to 2 tbsp coconut cream or dairy cream to get back some richness)
• 1/2 cup heavy cream (sub: 1/2 cup full fat coconut milk for dairy free, or make a quick mimic by stirring 2 tbsp melted unsalted butter into 1/2 cup whole milk)
• 1/3 cup granulated sugar (sub: 1/4 to 1/3 cup honey or agave syrup for a natural liquid sweetener that will make popsicles a bit softer, or 1/3 cup coconut sugar for a similar texture with less refined sugar)

Pro Tips

1) Chill and tweak sweeteners first. If you can, cool the whole mix 20 to 30 minutes before you pour it, it freezes smoother, less icy. If it still seems grainy next time try using superfine sugar or swap part of the sugar for a tablespoon of light corn syrup or honey, that keeps icier crystals from forming. A teaspoon of vodka will also stop it from freezing rock hard but only use a tiny bit.

2) Boost the orange flavor without adding pulp. Grate a little orange zest into the mix, but dont add the white pith or it gets bitter. Zest makes the pops taste way brighter, especially after freezing when flavors dull.

3) Make it creamier and silkier. Use the coldest possible whole milk and heavy cream, and blend longer than you think to fully dissolve the sugar. For an extra velvety texture try replacing a couple tablespoons of milk with yogurt or a splash more cream, or use coconut cream if you want a dairy free version.

4) Easier unmolding and neater pops. If your molds arent silicone or the sticks wont stay straight, freeze until slushy then insert sticks, that keeps them straight. To remove, hold the mold under warm water for just 10 to 20 seconds and give the stick a gentle wiggle, dont pour hot water on it or youll get mushy edges. Store extras in a single layer in a freezer bag so they dont fuse together.