Frozen Creamy Orange Pop Recipes

ORANGE CREAM POPS

Steps:

• Whisk together Almond Breeze, sugar, cornstarch, coconut oil, and extract in a small saucepan. Bring to a simmer, whisking frequently. Cook over low heat for 5 minutes or until mixture has thickened, stirring frequently. Let cool, stirring occasionally.
• Place 2/3 of the mixture in a separate bowl and stir in orange juice concentrate. Combine mixture from both bowls and swirl very lightly.
• Spoon into ice cream pop molds and insert a handle or stick into each. Freeze overnight.

FROZEN ORANGE POPS

Steps:

• Bring the orange juice and honey to a simmer in a wide saucepan, whisking occasionally, over medium-high heat. Cook until reduced to 2 cups, about 25 minutes. Let cool completely.
• Add the orange-honey mixture, yogurt, orange zest, vanilla and a pinch of salt to a blender and puree until smooth. Pour into the pop molds. Freeze until set, at least 4 hours or overnight.
• To serve, take a pop from the freezer, run it under warm water and unmold.

CREAMY ORANGE POPS

Steps:

• In a small saucepan, combine juice concentrate and sugar over medium-low. Cook, stirring, until sugar is dissolved, 3 minutes.
• Stir in yogurt and vanilla. Transfer to a large liquid-measuring cup, pour into ten 3-ounce ice-pop molds, and insert ice-pop sticks. Freeze until pops are solid, about 6 hours (or up to 1 week). Briefly run molds under hot water to release pops.

ORANGE POPS

Steps:

• In a bowl, dissolve the gelatin, Kool-Aid mix and sugar in boiling water. Stir in cold water. Pour into molds or paper cups; insert Popsicle sticks. Freeze until firm.

FROZEN ORANGE POPS

Steps:

• Add water to drink mix in medium bowl; stir until mix is dissolved.
• Pour into 4 (3-oz.) frozen pop molds; insert handles. Cover.
• Freeze 6 hours or until firm.

CREAMY ORANGE YOGURT POPS

Steps:

• In a small bowl, combine the yogurt, orange juice concentrate and vanilla. Fill each mold or cup with 1/4 cup yogurt mixture; top with holders or insert sticks into cups. Freeze.

FROZEN ORANGES

Steps:

• Remove a"lid" from the top of each orange (retain the lid).
• Carefully remove all the pulp from the orange-I use a dessertspoon to do this.
• Allow the ice-cream to soften for a minute or two, then working quickly, stir through the liqueur and concentrate and fill the orange shells with this mix.
• Replace the lids.
• Freeze for at least 6 hours but preferably overnight.
• Remove from the freezer about 10 minutes before serving so they go frosty.
• These look good with a sprig of orange or lemon leaves poked into the top before serving*note-don't be tempted to use the pulp in place of the concentrate, the flavour is all wrong.
• Use the pulp for juicing or something.

ORANGE SURPRISE POPS

Steps:

• Cut the bananas in half crosswise then lengthwise. Insert 1 ice pop stick into the end of each banana. Roll the bananas in the frozen berries, and place the sticks into the mold. Fill each mold with the orange juice and freeze until solid, about 2 to 3 hours.