As summer approaches and warmth fills the air, there’s no better time to indulge in summer treats. Today, we’re diving into the realm of frozen pleasures with a twist – dairy-free orange creamsicle ice cream. Bursting with the zesty goodness of oranges and the creamy comfort of vanilla, this recipe is a celebration of summer in every scoop.
Ingredients
- ¾ cup of fresh orange juice (approximately 4-5 oranges)
- 1 can (13.5 oz) of full-fat coconut milk
- 2-3 Tbsp of maple syrup or sweetener of your choice
- 2 teaspoon of vanilla extract
- ½ tsp orange zest
Instructions:
- In a blender, combine the fresh orange juice, coconut milk, maple syrup, vanilla extract, and orange zest.
- Blend until smooth and well-combined. You can whisk it together if you don’t have any pieces of orange that got into the juice.
- Pour the mixture into ice cube trays and freeze until solid.
- Once frozen, let the cubes thaw for a couple minutes before transferring the orange creamsicle cubes into the blender. Blend until creamy and scoopable.
- Serve immediately in bowls, or for an extra special touch, scoop the ice cream into hollowed-out orange halves.
Substitutions:
- Coconut Milk: If you’re not a fan of coconut milk, you can substitute it with any other non-dairy milk of your choice, such as almond milk or cashew milk. If not using coconut milk the ice cream might not be as creamy.
- Sweetener: Feel free to adjust the sweetness level according to your preference. You can substitute maple syrup with agave nectar, honey (if not strictly vegan), or any other sweetener of your choice.
- Orange Juice: While fresh orange juice is recommended for the best flavor, you can use store-bought orange juice if fresh oranges are not available. It’s okay if pulp gets in the orange juice while you’re squeezing it.
- Vanilla: If you don’t have vanilla extract on hand, vanilla bean paste or the seeds scraped from a vanilla bean pod can be used as alternatives.
With its vibrant color and refreshing flavor, our dairy-free orange creamsicle ice cream is the perfect summer indulgence for those craving a taste of sunshine. Whether enjoyed in a bowl, a cone, or served elegantly in hollowed-out orange cups, this creamy delight is sure to delight your taste buds and cool you down on even the hottest of days. So grab your blender, gather your ingredients, and let’s savor the flavors of summer together!
Have any questions or feedback about this recipe? We’d love to hear from you! Leave a comment below or connect with us on social media. And don’t forget to share your homemade ice cream creations with the hashtag #Itsallgoodvegan—we can’t wait to see your delicious masterpieces!
Orange Creamsicle Ice Cream
Equipment
- 1 food processor
- 1 Blender
Ingredients
- 3/4 cup orange juice I used fresh squeezed orange juice
- 2-3 tbsp maple syrup
- 1 13.5 oz can coconut milk
- 2 tsp vanilla
- 1/2 tsp orange zest
Instructions
- In a blender, combine the fresh orange juice, coconut milk, maple syrup, vanilla extract, and orange zest.
- Blend until smooth and well-combined. You can whisk it together in a bowl if you don't have any pieces of orange that got into the juice.
- Pour mixture into ice cube trays and freeze.
- Once frozen, let the cubes thaw for a couple minutes before transferring to the blender. Pulse then blend until scoopable.
- Serve immediately in bowls, ice cream cones, or for an extra special touch, serve into hollowed-out orange halves.