Orange Creamsicle Ice Cream Recipes
ORANGE CREAMSICLE ICE CREAM
Sweet and fresh oranges mixed with the creaminess of our favorite childhood orange creamsicle made into a smooth no-churn ice cream!
Provided by Natalie Monson
Categories Dessert
Time 2h10m
Number Of Ingredients 4
Steps:
- Peel and section oranges. Lay flat on a tray and freeze until hardened. This will take about an hour.
- In a blender or food processor, add coconut milk and half of the frozen orange sections. Make sure your coconut milk is the full fat kind from a can.
- Blend until smooth. Add the remaining oranges and the sweetener of your choice (honey, maple syrup or confectioners sugar) and vanilla extract. Blend until combined.
- Pour into a freezer safe container with a tight fitting lid, and freeze until solid.
- When ready to serve, let it sit out for a few minutes to make it easier to scoop. Enjoy!
Nutrition Facts : ServingSize 0.5 cups, Calories 146 kcal, Carbohydrate 14 g, Protein 1 g, Fat 11 g, SaturatedFat 9 g, Sodium 7 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 2 g
ORANGE CREAMSICLE ICE CREAM CAKE
Refreshing and citrusy yet creamy and sweet, this stunning dessert is just like a Creamsicle, but in grown-up cake form. It's also incredibly easy: Simply stack spoonfuls of vanilla ice cream and orange sherbet into a springform pan and smoosh them down as you go. As for the crust, use whole vanilla wafers; They're less work, and crunchier than if you used crumbs. There are many ways to riff on this cake. You could try a different sherbet flavor, use frozen yogurt instead of vanilla ice cream, or trade the vanilla wafers for gingersnaps, shortbread or any other crumbly cookie. You could also add salted caramel, jam, nuts or pomegranate molasses in between the layers of ice cream.
Provided by Ali Slagle
Categories easy, cakes, ice creams and sorbets, dessert
Time 2h20m
Yield Makes one 8-inch-round cake (8 to 10 servings)
Number Of Ingredients 3
Steps:
- Uncover the orange sherbet and vanilla ice cream and let sit at room temperature while you prepare the crust. Cover the bottom of an 8-by-2-inch springform pan with a layer of vanilla wafers (see Tip). Break up cookies to fill any big holes.
- Using a soup spoon, scoop small, alternating spoonfuls of the orange sherbet and vanilla ice cream and place them randomly on top of the cookies (imprecision is good here). Gently press the ice cream down with the back of the spoon and tap the pan on the counter to fill in the pan and remove any air bubbles. Continue until you've used all the ice cream, then spread the top into an even layer. To create decorative swoops on top, press down into the cake with the back of the spoon and move it up and out in circular motions to create swirls and peaks all over.
- Cover the cake with plastic wrap and freeze until firm, at least 2 hours or up to 1 week. To serve, quickly rub the side and bottom of the pan with a warm, moistened kitchen towel to loosen. Unmold the springform and transfer the cake to a serving plate.
ORANGE DREAMSICLE ICE CREAM
The flavor is like a Creamsicle®. The texture is creamier than sherbet, richer than frozen yogurt, yet lighter than an ice cream. Not quite sure what to call it, but it's delish!
Provided by zeebee
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 10h10m
Yield 8
Number Of Ingredients 5
Steps:
- Line a mesh sieve with a coffee filter. Pour yogurt into sieve and allow yogurt to drain over a measuring cup in the refrigerator until about 1/2 cup whey is collected, about 8 hours.
- Whisk half-and-half and drink mix in a large bowl. Add yogurt and sweetened condensed milk, stirring until smooth.
- Pour into the container of an ice cream maker and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 34.3 g, Cholesterol 30.1 mg, Fat 8.3 g, Protein 7 g, SaturatedFat 5.2 g, Sodium 111 mg, Sugar 33 g
CREAMSICLE ICE CREAM
A smooth and creamy orange and vanilla ice cream that tastes like that favorite childhood treat.
Provided by Leigh Anne Wilkes
Categories Dessert
Time 35m
Number Of Ingredients 8
Steps:
- Add all ingredients together and stir to dissolve sugar.
- Pour into ice cream maker and process according to manufacture's instruction
Nutrition Facts : Calories 501 kcal, Carbohydrate 60 g, Protein 4 g, Fat 28 g, SaturatedFat 17 g, Cholesterol 101 mg, Sodium 58 mg, Fiber 1 g, Sugar 56 g, UnsaturatedFat 9 g, ServingSize 1 serving
ORANGE CREAMSICLES
Provided by Chuck Hughes
Categories dessert
Time 12h15m
Yield s: 6 popsicles
Number Of Ingredients 6
Steps:
- In a bowl, beat the cream with a whisk until soft peaks form. Set aside.
- In another bowl, beat the egg whites until soft peaks form. Add the honey and vanilla extract and continue beating until firm peaks form.
- Combine the egg whites mixture to the cream and add the orange juice and orange zest.
- Using a popsicle mold or wax paper cups, fill the molds and insert the popsicle sticks. Place in the freezer overnight and serve.
ORANGE CREAMSICLE SHOTS
The flavors of your childhood creamsicle ice cream in a shot!
Provided by Chef Mo
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Fill a cocktail shaker with ice cubes. Add Orange Vanilla Twist Rum, whipped vodka, and orange juice. Shake vigorously for 2 to 3 minutes. Pour into shot glasses. Top with whipped cream and sprinkles.
Nutrition Facts : Calories 363.6 calories, Carbohydrate 15.5 g, Cholesterol 74.5 mg, Fat 21.8 g, Protein 3.2 g, SaturatedFat 13.6 g, Sodium 129.4 mg, Sugar 8.5 g
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- Wash and zest all of the oranges {I use a microplane to do this}. Add orange zest to glass measuring cup or mixing bowl. Cut oranges in half and squeeze/juice oranges through a fine mesh strainer into glass measuring cup.
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- To a large saucepan add milk, sugar, 1 and 1/2 cups heavy cream and salt. Cook, stirring occasionally, over medium-low heat until sugar is dissolved and mixture is steaming.
- In a small bowl, whisk yolks, continue to whisk while slowly drizzling warm milk mixture into bowl. Pour egg mixture into saucepan. Continue cooking over medium-low heat until mixture coats the back of a wooden spoon. Pour through a fine mesh strainer into a large bowl.
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