February 25, 2015 | Home >Popular > Healthy Kids >Homemade Orange Creamsicle Ice Cream Recipe
Homemade Orange Creamsicle Ice Cream Recipe
February 25, 2015 | Home >Popular > Healthy Kids >Homemade Orange Creamsicle Ice Cream Recipe

Homemade Orange Creamsicle Ice Cream Recipe

Ice cream is a favorite treat around our house.  After dinner my kids usually ask if we have any ice cream they can eat for dessert.  They like most kinds, but their favorite is actually sherbet.   This Homemade Orange Creamsicle Ice Cream Recipe is a cross between a really smooth creamy ice cream and a more fruity icy sherbet.  Best of both worlds and it is mostly fruit!

Homemade Orange Creamsicle Ice Cream. Refreshing and made with real fruit, try our orange creamsicle ice cream today!

My two younger kids love oranges and will eat them in any form – cuties, navel oranges, peeled, sliced, canned, in a smoothie…… But my oldest daughter is super picky about fruit and textures and will not eat oranges.  I love being able to create recipes with whole fruit that include all those good nutrients, but change the texture so that she will eat it!
Homemade Orange Creamsicle Ice Cream. Refreshing and made with real fruit, try our orange creamsicle ice cream today!

This ice cream is literally the easiest thing to make.   A couple of hours before you want to make this, peel and section 2 oranges.  Lay them flat on a tray and freeze until solid.  Once they are frozen, pour one can of coconut milk into your blender.  I LOVE my Blendtec.  I literally use it every singe day.  There are SO many things you can make in it and it just works so well.    Add half the frozen oranges and blend.  Then add the other half and continue blending.  Add the rest of the ingredients.   Then pour into a container that you can freeze.  I used a glass bread pan and it worked great!  Freeze until it has hardened – a couple of hours is all it takes.

Homemade Orange Creamsicle Ice Cream. Refreshing and made with real fruit, try our orange creamsicle ice cream today! Scoop into ice cream cones or a bowl and serve!  If it isn’t easy to scoop out, let it soften for a few minutes.  This would be super yummy with toasted coconut on the top, or even mini chocolate chips.
Homemade Orange Creamsicle Ice Cream. Refreshing and made with real fruit, try our orange creamsicle ice cream today! We love this recipe because it is dairy free and includes whole fruit!  If you don’t like the taste of coconut milk and don’t need to do dairy free, you can always substitute heavy cream or half and half for the coconut milk.  Either way this ice cream is super yummy and incredibly easy to make!
Homemade Orange Creamsicle Ice Cream. Refreshing and made with real fruit, try our orange creamsicle ice cream today!

FOOD - Homemade Orange Creamsicle Ice Cream. Refreshing and made with real fruit, try our orange creamsicle ice cream today! www.superhealthykids.com/homemade-orange-creamsicle-ice-cream

Homemade Orange Creamsicle Ice Cream Recipe

  • Nutrition per serving   % daily value
  • Calories: 333 17%
  • Fat: 25 g 38%
  • Carb: 27 g 9%
  • Fiber: 3 g 12%
  • Protein: 2 g 4%
  • Sugar: 16 g

Ingredients

  • 1 3/4 cup – coconut milk
  • 2 medium – orange
  • 4 tbsp – Sweetener
  • 1 tsp – vanilla extract

Directions

  1. Peel and section oranges.  Lay flat on a tray and freeze until hardened.
  2. In a blender, add coconut milk and half of the frozen orange sections.
  3. Blend until smooth.  Add the remaining oranges and continue blending.
  4. Add the sweetener of your choice (honey, powdered sugar, maple syrup) and vanilla extract.
  5. Blend.
  6. Pour into a freezer safe container and freeze until solid.
  7. When ready to serve, let it sit out for a few minutes to make it easier to scoop. Enjoy!

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 333 17%
  • Fat: 25 g 38%
  • Carb: 27 g 9%
  • Fiber: 3 g 12%
  • Protein: 2 g 4%
  • Sugar: 16 g
written by
Natalie Monson

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Comments(66)
nicole says:

Can you use almond milk instead of coconut milk?

crystal says:

I was wondering that, too.

Natalie Monson says:

I haven’t tried it, but I’m sure it would work great!

kathy says:

Maybe I did something wrong, but this is shaved ice a best
?

Natalie Monson says:

A few tips for a creamier ice cream:

The reason homemade ice cream gets ice crystals in it, is because the longer it takes to actually freeze, the more room for air and ice crystals are able to form.
-Higher fat content of the ice cream. Fat doesn’t typically freeze if there is a low water content and so it helps make it smoother and creamier and less icy. Make sure you are using a full fat coconut milk.
-Sugar. A higher sugar content and type of sugar produces a less icy ice cream.
-Quick freezing. The faster the ice cream freezes after it is done, the less ice crystals will form. You can freeze the container it will go in ahead of time, and then put it in the coldest part of your freezer immediately after it gets done in the blender.

Chelsea says:

Have you tried this? It sounds great and want to try myself!

Natalie – AMAZING recipe. I love it and I’ve posted this to my blog and emailed the recipe (directly linking here) to about 20,000 parents. Hope that drives some appreciative traffic your way.

Nicole – while you probably could use almond milk I think you’ll have a hard time making it into ice cream. Almond milk is mostly water, so it will freeze into a big block of ice. Coconut milk is much higher in fat (healthy medium-chain triglycerides) and when frozen it doesn’t quite turn into the same block of ice that almond milk will.

Also, if you use just almond milk you’ll be taking away all of the healthy fat calories (or practically all) and these are what satifsy hunger. I wouldn’t do it unless you can’t use coconut milk.

Natalie Monson says:

Thanks Chris!! And thank you for the tips!

Lisa says:

I love my blendtec too! To freeze faster you can just add ice and use the ice cream setting. Quick results!

paul jones says:

sounds easy and delishous too

Dina says:

Which kind of coconut milk? My hub brought home the unsweetened coconut milk in the can from Taste of Thai.

Natalie Monson says:

I used Thai Kitchen, but I’m sure Taste of Thai will work just great.

katie says:

Just made this sooooo good!

LJ Miller says:

How stevia sweetener?

Natalie Monson says:

We actually never use stevia, and so I can’t really give you advice on that!

Jess says:

Hi
Thanks for this recipe! I am excited to try it for my niece’s 2nd birthday as she is sensitive to soy and dairy (to the point of intolerance.) I was wondering if you had thought of or tried it with other fruits? What’s your opinion? She is in LOVE with apples at the moment and as odd as it may sound that sounds yummy to me lol. Thanks again.
-Jess

Natalie Monson says:

You could definitely try it – honestly I’m not really sure how it would turn out. I would probably soften the apple just a bit before blending it!

Erin says:

Soften apples and add cinnamon. Yummy!

Kaz says:

Greetings,
Would frozen oranges be best for making orange ice cream?
Or would refrigerated oranges be best?

We want to bring out the best flavor and quality possible.

Thanks,
Your Fellow Recipe Chef
Kaz

Natalie Monson says:

Frozen worked well for us. I’m sure fresh would work just great, it may make the mixture thinner because of more moisture requiring more freezing time and an icier texture. If you try it, let us know how it turns out!

Maria says:

Could you use regular dairy milk here? My son has allergies to coconut and nuts.
Thanks

Natalie Monson says:

Maria – yes you can use regular dairy milk, but I would suggest half and half or cream. The higher fat content will give it a creamier and much less icy texture.

Emma says:

Hi, there would I be able to use Zymil lactose free milk for this instead of coconut milk? Or do half and half maybe? Would it work just as good? I’m trying to find an ice cream recipe that is lactose free and still creamy? Thanks I love your site by the way 🙂 great recipes

Natalie Monson says:

Thank you! Coconut milk is non-dairy and is lactose free. You should be able to use that just fine. I’m not familiar with Zymil.

Alicia L. says:

Have you found that one type of orange over another tastes better? Definitely need to try this with my highly lactose-intohlerant 4yo!!

Nicole Estella says:

Sweetener is a bigger poisen than sugar. Apart from that great job!

Natalie Monson says:

Nicole – I’m not sure what you are referring to as a sweetener, but when we say ‘sweetener’ we are referring to honey, maple syrup, coconut sugar – not refined sugars or artificial sweeteners.

Bluma says:

Hi, normaly I would squeeze the oranges and freeze it with other ingredients and then remove from freezer and blend it and refreeze, this way is a lot easier, but I can’t use any kind of milk, what would u suggest?

Natalie Monson says:

Do you have a dairy allergy?

Melissa says:

I’m wondering about other fruits. I love orange sherbet but I also love lemon, lime (which I assume would be similar), strawberry or any other fruit really. It would be nice to be able to switch things up and make not just orange. Have you used other fruits??

Natalie Monson says:

We haven’t tried this recipe with other fruits, but we have with lots of other ice creams. Definitely give it a try!

Tracey says:

Thanks for the recipe – very nice! Do you know how long it would last in the freezer?

Natalie Monson says:

I would say it will stay good for 2 weeks.

J.rivkah says:

Definately a sherbet and not ice cream. Consistency was icy and not creamy (in, sherberty). I used extra sweetner due to tart oranges. Make sure it’s sweet enough before freezing as it gets less sweet when frozen. Very good, will make again.

Patricia Macaluso says:

I made it and even used a glass air tight container and it had ice crystals in it.. Did I do something wrong?

Natalie Monson says:

The reason homemade ice cream gets ice crystals in it, is because the longer it takes to actually freeze, the more room for air and ice crystals are able to form. A few things to help with this:
-Higher fat content of the ice cream. Fat doesn’t typically freeze if there is a low water content and so it helps make it smoother and creamier and less icy. Make sure you are using a full fat coconut milk.
-Sugar. A higher sugar content and type of sugar produces a less icy ice cream.
-Quick freezing. The faster the ice cream freezes after it is done, the less ice crystals will form. You can freeze the container it will go in ahead of time, and then put it in the coldest part of your freezer immediately after it gets done in the blender.

Good luck!

Julie says:

Which sweetener do you think works/tastes best? We have coconut sugar, honey, and Maple syrup in the house, not sure which to try.

Natalie Monson says:

Personally I prefer the taste of either coconut sugar or honey. I use honey when I make it.

Pamela Lommel says:

Natalie, in regards to the sweetener, do you add the vanilla extract along with something like honey? Or do you just add the honey?

Natalie Monson says:

Yes – I think vanilla extract would be really yummy with honey.

Theresa says:

I have made something similar using blueberries, coconut milk, and maple syrup….if you can handle eggs, you can blend in an egg to make it creamier. I would post the link, but the blog I got it from is no longer active. Any frozen fruit works.

kim seiler says:

would a vitamix work just as well?

Natalie Monson says:

Yep! It will work great.

Frida says:

Could you be a bit more specific with the oranges? Maybe listing weight or cups so that I can have a reference. I really want to try it, but I am always afraid of messing up and wasting. Thank you very much for this great idea!

Natalie Monson says:

This recipe doesn’t have to be to the exact measurement. I used 2 oranges that were medium in size, but if you have 2 oranges that are large it won’t be a problem!

Ellen Lai says:

When you said “coconut milk, full fat”, do you mean using the white coconut cream not the coconut water in the can?

Natalie Monson says:

I mean buying regular full fat coconut milk in the can. Some of them say ‘lite’ or ‘reduced fat’

Judy says:

As oranges are really sweet right now in my market, I’m going to try this recipe. I have a Vitamix so I’m wondering if I can add the oranges all at once instead of how its listed in the directions. Also, what is the total servings that this recipe makes? Thanks.

Natalie Monson says:

Yes – if your blender is powerful enough, you can definitely add them all at once. It makes about 8 1/2 cup servings.

Mindy says:

YUM! My husband and I are making a whole bunch of ice cream flavors for my daughter’s 3rd birthday party next weekend and I just had to try this. I LOVE orange creamsicles, and this is such a fabulous, healthy way to satisfy that craving. Absolutely delicious . I will be making this again!

angel says:

how long before it goes off?

Natalie Monson says:

I’m not sure I understand what you are asking??

Christopher Cady says:

I did this with heavy cream and bananas instead of oranges. It was amazing.

Heather says:

I loved this recipe! As did my little girls! That said, despite following the recipe exactly (full fat coconut milk, etc) , it was definitely more icy /crystallized/rock solid than ice cream even after it sat out. Luckily I had put half into Popsicle trays and the rest in a glass container so the girls loved eating them as Popsicles, and then I just had to scrape and scrape to get the frozen block out of the glass bowl. But it was still very tasty! Can’t wait to try it with strawberries too!

Jenny D says:

I just made this and it is awesome. Love love the flavor!!

Janine says:

I make this with full cream coconut milk or normal dairy whipping cream. Have used frozen oranges, strawberries, blueberries, cranberries, raspberries, mango and i have also added coconut, cocao, nuts etc. Have end chopped up chocolate buttons and put through it. Use your imagination ?

Jen says:

Does it have a noticeable coconut taste?

If so, could I substitute the coconut milk with cashew cream? Will it still be as creamy?

Thanks

Natalie Monson says:

Cashews have a higher fat content, and so it would probably work. I have noticed though that cashew cream tends to be a little bit on the liquidy side – this could result in a bit more ice crystals. Always an experiment!

Jen says:

Thanks for answering!

If I use full fat coconut milk, will it overpower the orange creamsicle flavor? Is the coconut noticeable at all?

Jessica says:

Can I use a food processor?

Natalie Monson says:

Yes – it might not get as creamy but should still work fine.

Katy says:

Hi! I was wondering if it is good fresh out of the blender- like a milkshake?

Natalie Monson says:

Yes!! Delicious.

Erin says:

Can I throw this into my ice cream to be able to have the kids help and move it along faster?

Natalie Monson says:

Yes you definitely can. You should be aware though, that the longer it takes to freeze, the more ice crystals are able to develop and it will have an icier texture. If you ice cream maker freezes fairly quickly, it should be smooth and creamy 🙂

Josh says:

How much does this make? I’ve got a lot of people in my family.

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