In summertime when days are long and hot, I always like to keep a sweet, frosty treat in the freezer. More than that, I want to make sure that any treat I do share with my family is particularly nutrient-dense - and, in a way, more than just a treat.
Homemade creamsicles, rich with the vibrant flavor of fresh orange balanced by cream, makes a solid choice. It's at once refreshing and satisfying, as well as nutrient-dense, blending vitamins like choline and biotin with amino acids and healthy fats like conjugated linoleic acid.
Homemade Creamsicles
Ingredients
- 3 cups fresh orange juice
- 2 tablespoons honey
- 3 tablespoons cold water
- 1 tablespoon gelatin
- 2 egg yolks
- 1 cup heavy cream
- ½ teaspoon orange extract
- 1 teaspoon vanilla extract
Instructions
- Pour the orange juice into a small saucepan set over high heat, and then whisk in the honey. Allow the juice and honey to boil until reduced to 1 cup. Meanwhile, measure the gelatin into a small bowl and pour cold water over it, allowing it to soften until it takes on the consistency of applesauce.
- Once the mixture of honey and orange juice forms a viscous syrup, and is reduced to 1 cup, whisk the gelatin into the syrup until it completely dissolves. Remove it from the heat and allow it to cool to room temperature.
- Pour the cooled orange syrup into a blender. Drop in the egg yolks, and then pour in the milk and orange and vanilla extracts. Blend until combined, about 20 to 30 seconds.
- Pour the creamsicle mixture into popsicle molds (Check out these molds made of stainless steel.), leaving about ¼ inch headspace in each mold to allow for expansion. Allow the popsicles to freeze until solid, about 12 hours.
Notes
Use Gelatin for Creamy, Dripless Popsicles
Gelatin, which gives panna cotta, jello and even homemade bone broth its characteristic bounce, also gives these homemade orange creamsicles a wonderful creaminess. Even more, gelatin, with its knack for gelling liquids, helps to keep these creamsicles from melting into a drippy mess.
Rich in amino acids, gelatin is an excellent source of protein, giving this naturally sweet treat a boost of nourishment. The proteins in gelatin support skin and joint health (read it here and here). Even more, these proteins, particularly glycine, support better sleep, too (source).
I recommend grass-fed beef gelatin, which is sustainably raised and processed.
Egg Yolks from Pasture-Raised Hens are serious brain food.
Fresh egg yolks give these creamsicles a luscious creaminess. Even better, egg yolks are also the best and most concentrated source of choline, a B vitamin that helps to support brain health, cognitive development and a good memory.
Choline is particularly valuable to expectant and breastfeeding mothers for its ability to help baby's brains to develop properly (read it here).
Sarah says
We have an egg allergy here. Do you know a good substitution or would you just omit the eggs?
Jenny says
I'd just omit them; that said, allergies are usually to the white, not the yolk.
Angelina says
They sound delicious! Just wondering if Knox unflavored gelatin would work in this recipe.