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Homemade Orange Creamsicle Ice Cream

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Sweet and fresh oranges mixed with the creaminess of our favorite childhood orange creamsicle made into a smooth no-churn ice cream!

orange creamsicle ice cream with a pink ice cream scoop and mini ice cream cones

Whole Fruit Ice Cream

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!

How to Make Homemade Fruit Ice Cream

This ice cream is literally the easiest thing to make.   A couple of hours before you want to make this, peel and section your 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 single day.  There are SO many things you can make in it and it just works so well.  Add the rest of your ingredients into the blender and blend until smooth and creamy.   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.

Dairy Free and Low Sugar

I definitely teach my kids that its ok to have treats. I also teach them that homemade treats are the best kind! Not only to they taste better (in my opinion), but you can control the ingredients and put into them exactly what you want (and leave out what you don’t want). This Orange Creamsicle Ice Cream only has 4 ingredients and is a great treat to make if your kids have allergies. It is dairy free, much lower sugar than most other ice cream, and is quick to whip together!

More of our Favorite Homemade Ice Cream Recipes:

Homemade Orange Creamsicle Ice Cream

This refreshing ice cream uses delicious oranges and is the easiest thing to make!
3.77 from 63 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: dairy free, frozen dessert, gluten-free, homemade, ice cream, orance creamsicle, vegetarian
Prep Time: 40 minutes
Servings: 6 servings
Calories: 386kcal


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


  • Peel and section oranges.  Lay flat on a tray and freeze until hardened.
  • In a blender, add coconut milk and half of the frozen orange sections.
  • Blend until smooth.  Add the remaining oranges and continue blending.
  • Add the sweetener of your choice (honey, powdered sugar, maple syrup) and vanilla extract.
  • Blend.
  • Pour into a freezer safe container and freeze until solid.
  • When ready to serve, let it sit out for a few minutes to make it easier to scoop. Enjoy!
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!


Calories: 386kcal | Carbohydrates: 66g | Protein: 2g | Fat: 14g | Saturated Fat: 13g | Sodium: 33mg | Fiber: 3g | Sugar: 56g

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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.

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.

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.

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!

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.

Your Fellow Recipe Chef

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 – 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.

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

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.

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

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.

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?

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??

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

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.

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

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!

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

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

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

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.

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!

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!

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

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

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.

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

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!

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!

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 ?

Does it have a noticeable coconut taste?

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


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!

Thanks for answering!

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

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 🙂

I Just added regular unsweetened coconut milk not the full fat. I misunderstood. I will try again with full fat and more oranges. Thx for the recipe. Sherry

I used 1 cup of the hard coconut from the can of native forest coconut milk. I used one cup of fresh squeezed orange juice. 3/4 teaspoon vanilla and 10 drops of liquid stevia. It was amazing!!

I made your recipe and changed it up and added 4 drops doTERRA orange and 4 drops ginger essential oils. I won 2nd prize in an icecream contest.
Next time I will try the recipe with my Kitchen aid ice cream maker.
Thank you.

4 stars
Ali, this was absolutely delicious! I followed the recipe exactly and made no changes. Another one of your recipes has pleased my family. Thank you for sharing!

5 stars
I like this Ice Cream very much because it will be my recommendation for the upcoming Thanksgiving New tast in my family’s dessert menu

5 stars
These look absolutely delicious! You have amazing food photography too :] As much as I know my girl’s will love these.

Hi Shelley! It will vary a bit depending on the size of your oranges, but you can roughly expect four cups of ice cream from this recipe.

Hi Sean! Thanks for reaching out. I’m not sure if dairy milk would be work mixing with the oranges (it might curdle a bit?) You could certainly experiment! (I think the taste would be nice, I’m just not sure about the texture.) Soy milk would not curdle, so that might also be an option for you.

Froze the oranges
No one eating ,used coconut dream milk And agave syrup for sweetener . Tasted so good out of the blender cannot wait to try it once it’s completely frozen ! I have some orange mint in the garden to top it off . ?

Using regular coconut milk definitely helps with the creaminess factor, but you can use light! It might make the consistency a bit ‘icier’.

The delicious and nutritious recipe, my children were delighted with the taste of this delicacy. I advise everyone to try at least once. Thank you so much Natalie.

Is the canned coconut milk in the recipe the same as the coconut milk in the dairy section of the super market? We can’t find canned coconut milk.

Canned coconut milk has a higher fat content. You can usually find it with the ethnic foods in your local grocery store! You would get a better end result if you used cream if you can’t find canned coconut milk- you can use the refrigerated kind, but you might end up with more of a slushy than an ice cream. 🙂

That should work- it’s a little thick, but you should be able to spoon it in just fine. 🙂