At the time of this recipe is posted it’ll be the end of September and summer will be pretty much a distant memory. Now fall is definitely my favourite season what with my birthday, Halloween and preparing for Christmas, but I guess I’m still hanging on to that last bit of summer with this creamsicle recipe. Plus being Canadian I have no issue with eating ice cold treats all year round!
I initially was hoping to do this with blood oranges instead of navel oranges, but unfortunately my supermarket didn’t have them as they were not yet in season. Apparently they’re in season starting in December so I may end up making this recipe again in the dead of winter anyway!
So enjoy this as you wrap yourself in a nice fuzzy cardigan as you reminisce about that summer cottage trip, patio weather and BBQ. Or at least bookmark this recipe for next June!
Six Ingredient Vegan Orange Creamsicle
Prep Time: 10 minutes
Freeze Time: Minimum 6 hours
Makes: 8-12 creamsicles depending on the size of the popsicle molds
2 Navel Oranges
¼ tsp of orange peel (zest from one of the blood oranges)
300 ml of no pulp Orange Juice
1 can of 398 ml Coconut Milk
½ teaspoon of Vanilla Extract
1 tbs of maple syrup
After zesting one of the navel oranges, slice the oranges and remove the peel and any seeds. Cut oranges into chunks.
In a blender add the navel oranges, orange juice, orange zest, can of coconut milk, vanilla extract, maple syrup and blend on high speed until smooth with as little pulp as possible.
Pour mixture into Popsicle molds and place in freezer for at least 6 hours (creamsicles were left overnight for this recipe).
Also try recipe:
With blood oranges instead of navel oranges
Mixed with blackberries
Mixed with Strawberries