Orange Cream Popsicles Recipes

HOMEMADE ORANGE CREAMSICLE POPSICLE RECIPE

Steps:

• Add oranges, orange juice and sugar to a food processor and process for 20 seconds. Add vanilla and whipping cream and process for 60 seconds. If mixture is thick, but not stiff, it's ready. If it's still quite runny, process for another 60 seconds.
• Spoon into mold and freeze 4-6 hours or overnight. Remove from freezer and let set on the counter for 2-5 minutes and remove from the mold. If necessary, run the mold under hot water for about 30 seconds to loosen the popsicles.

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.

ORANGE CREAM POPS

Steps:

• In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Stir in the yogurt, milk and vanilla. Pour 1/4 cup into each mold or paper cup. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

ORANGE CREAM POPSICLES

Steps:

• Mix 1/2 cup of the yogurt, 2 tablespoons of the sugar and 1 teaspoon of the vanilla in a small bowl. Refrigerate until ready to use.
• Place remaining 1/2 cup yogurt, remaining 1/4 cup sugar, orange juice concentrate, milk, remaining 1 teaspoon vanilla and orange extract in blender container; cover. Blend on high speed until smooth. Pour mixture into 10 popsicle molds, leaving a small space at the top for the yogurt layer.
• Freeze 1 hour. Top each popsicle mold with a spoonful of the chilled yogurt mixture. Insert a popsicle stick into each mold. Freeze 8 hours longer or until frozen.

ORANGE CREAM POPSICLES

Steps:

• Sorbet: Place a bowl or 2 sheet pans in the freezer to chill. Combine the water and sugar in a saucepan and bring to a boil. Whisk the juices together in another bowl. Let cool slightly, then whisk half the syrup into the juices and taste. Slowly add more syrup, tasting frequently. The mixture should taste definitely tart and sweet; you might not use all the syrup. Freeze in an ice cream machine, then transfer to the frozen bowl and keep frozen.
• Ice Cream: Combine the milk with 1/3 cup of the sugar in a saucepan and heat just to a boil. Immediately remove from the heat. Whisk the egg yolks with the remaining 1/3 cup sugar until well combined. Whisk a few tablespoons of the hot milk mixture into the egg mixture, then pour back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog. Test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat. Strain the mixture into a bowl and place it in the ice bath to cool. Let cool, stirring often. When cold, whisk in the sour cream and freeze in an ice cream machine. When frozen, use a small ice cream scoop to make walnut-sized balls and freeze solid again. To assemble, let the sorbet soften slightly. With a larger ice cream scoop, dig out flat globs of sorbet and pack it around the ice cream balls, covering completely. Freeze for 30 minutes.

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.