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 cream
- 1/2 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 1/4 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).
We have an egg allergy here. Do you know a good substitution or would you just omit the eggs?
I’d just omit them; that said, allergies are usually to the white, not the yolk.
They sound delicious! Just wondering if Knox unflavored gelatin would work in this recipe.
Hello! I just have a quick question. What do you store your popsicles in if you want to gift them?
Hmmm … I’ve never given them away, so I’m not sure what would work best.
I never saw an answer about using kefir. Can it be substituted?
You could try and let us know how it goes.
Addicted is the only word to describe our relationship with your amazingly creamy, delectable creamsicles!! They provide us with long-lasting energy and have mitigated the oppressive summer heat here in Florida!! We found the orange extract we used had a bit of a bite to it, so we left it out of the next batch…and every batch thereafter. They are so satifying that we have been consuming them breakfast, lunch and dinner!! Made with our home-raised organic, green eggs, whose yolks are school-bus orange, this recipe has topped our Favorites list!! Thank you, Jenny, for all of the magic you bring into our palates and all the health you bring into our lives!!
I am SO happy your family likes them, Laura!
That is perfect for a summer day!
I have tried several recipes for sicles and my family loves it each time!
So I will probably try your recipe over the weekend!
Thanks for sharing!
Do you know the nutrition facts for these?
Hi Leah,
We don’t provide nutrition facts. If you need them, copy the ingredients (and servings) into the service of your choice.
Thank you!
Can this recipe be made without eggs? my daughter is on a egg free, dairy free, wheat free diet. Thank you!
Hi Veronica,
You could try and let us know how it goes. If she’s on an egg-free and dairy-free diet, make sure she’s eating liver (even as dessicated liver pills: https://nourishedkitchen.com/recommends/beef-liver-capsules/) so that she gets plenty of choline.
Yummy! I love it! I just read about using buttermilk. I will give it a try!
I am making these for the second time in 3 weeks. They are so amazing! My kids went crazy over them, and so did my husband and I. Best popsicle I have ever made…thank you so much for this recipe!!
I just whipped these up today. They aren’t frozen all the way yet. It was easy to make and filled 18 basic popsicle molds. It smelled great and I had Organic eggs on hand so that made me feel good about the yolks not being cooked. I for see these being asked for over and over. Thank you for the idea. I usually just freeze smoothies and juice in the molds this is nice base for so many options.
i’m in your camp…i do like the grapefruit idea better.
I do love creamsicles and since I’m committed to a low carb whole food lifestyle I’m now trying to find ideas for the occasional treat that would be low in sugar and high in good fat. This seems like a candidate though I do wonder…is the extra sugar necessary? Orange juice is so sweet as it is. And based on other comments I’m already considering subbing part of the cream for homemade creme fraiche! Think I’ll experiment with a small batch. I do appreciate all your posts. You are my favorite contributor to my facebook timeline. Such great ideas.
I made these for memorial day and they came out very ice-y. I was hoping for more of a creamy texture. Was it me or is that the recipe?
Kyja: I that for that desired creamy texture there needs to be Gelatin in the recipe…I’m not sure. Also, I make homemade coconut milk ice cream and I add xanthan gum for extra creaminess. Also about 1/2 tsp vodka to keep it ..from freezing rock hard
Reba, that’s it! I’ve just been accepting that homemade ice cream is just going to be rock hard as I don’t want to do strange additives. I’m going to try that.
We have a laden orange tree and eggs from our free range hens so will definitely try these. They sound delicious.
I make chocolate/banana popsicles for my grandson. 250g chopped frozen banana, 1 x 400ml can of coconut cream, 1 heaped teaspoon cocoa powder dissolved in approx 2 tablespoons hot water. Blend all together. I use my hand held stick blender. Makes 8 popsicles.
I will make the next lot with the raw eggs. The popsicles would probably be even creamier.
I made this recipe…it has a funky flavor….I think using sugar instead of honey might help but not sure. I was disappointed, it tasted nothing like a creamsicle…:(
These sound fierce! I saw a version super similar on chucks day off. (cooking channel) I never got around to trying them, didn’t think the kids would dig it. I’m so trying it soon!
You have the best recipes. Period. I come here every time I need to make something and I need it to taste good and not make us sick! Thank you!
I was liking the recipe until I saw raw eggs. Can they cooked?
Hi Kay,
No, if you don’t wish to eat raw egg yolks, don’t make this recipe. You could certainly try to skip them if you want. That said, the risk of illness from raw egg yolks is so incredibly minimal that I don’t find it’s worth a worry. I’ve eaten them for years and I feed them to my child, too. More info here: http://www.slate.com/articles/health_and_science/medical_examiner/2014/03/salmonella_and_raw_eggs_how_i_ve_eaten_tons_of_cookie_dough_and_never_gotten.html
HI, Has anyone experimented with plain kefir as a base for these? Thanks!
I am wondering if the egg yolk is raw? We have eggs from a farm but should I use pasturized eggs? THANKS!!
In the description above the recipe Jenny talks about the eggs, and specifies using raw egg yolks 🙂
What size Dixie cups are those? The 3 oz or 5 oz? Thanks!!
Hi, I tired to read all the comments to see if this question was answered before but what do you think about making this recipe with homemade kefir instead of milk. My son can eat kefir but not milk and I bet he would love these.
Our home-made frozen treats were stumbled upon by my own mother, some 25 years ago. My then four-year-old daughter had misheard the name “dreamsicles”, and dubbed them “grit-singles”. They are dead-simple, combining 24 ounces of plain, organic yogourt with one tin of (thawed) organic orange juice concentrate. They take awhile to freeze, but are worth the wait; tart and sweet, with no added honey or syrup.
My 3-year old daughter was bugging me for popsicles and I had just bought freshly squeezed orange juice and fresh raw cream at the farmer’s market, so I could not resist this recipe! We made them last night and we each had one for breakfast just now. They are INCREDIBLE. My little one will not eat egg yolks when she SEES them on the plate, so this is a great way to get them into her. Very grateful for a popsicle that does that! For us, the quantity was pretty massive — it made 8 full-size popsicles in molds and with the leftover I filled 2 full-sized ice cube trays. So I had 8 popsicles and 32 ice cube-sized “toothpick” popsicles. I think for larger broods the recipe size is fine but for smaller families (1 or 2 kids) I would recommend halving the recipe. So yummy!
To Teri~We have goats too ; ) I’m making the reipe (so excited!!!) as we speak. We make buttermilk from goat’s milk, which I think will be a fine substitute for the cream (in addition to using goat’s milk in place of whole cow’s).
I am SO doing this soon! I found some neat silicone molds on amazon that would make these more like the dreaded sugar filled go-gurts that every kid likes frozen. Thanks for the recipe!
Thanks for taking a childhood favorite and making it wholesome! This will be a huge hit at out house this summer.
Made these yesterday. Substituted half of the cream with coconut cream. We’re loving them today. Thanks again!
Oh wow. I am really excited to try these at home! I don’t have orange essential oil either and I don’t want to wait for an online order from Young Living oils. I’m wondering if I throw the organic oranges I have in my fridge in the juicer if the zest would be strong enough for flavour. You figure this will give the popsicles a funny pulpy texture? My 2 year old is willing to try all my experimental concotions but my husband not so much.
Anyone know if this can be made with a milk alternative, like Hemp Milk or soymilk?
Hi and thankyou for this terrific recipe! We are really enjoying these pops. My three year old loves them and they are making a great reinforcing treat… Here, eat this broccoli, if you dont, no popsicle!!! 🙂 mama like.
How do you keep the milk from curdling?
Make it exactly according to recipe directions and don’t sit around and wait before freezing it. I’ve made the recipe about three or four times and never had an issue with curdling.
i’ve been making my son homemade “pocals” (as he calls them) all summer, and i’m anzious to try these. they sound delicious!
You’ll love these, Evie. And so will your little guy. They are crazy good. I’m working on a fudgsicle next.
Made these yesterday. They were a hit with everyone who tried them!
Yum, I haven’t tried making this with egg yolks before but it looks really good. If you won’t mind I’d love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it’s all set, Thanks!
ooh this was my favorite as a kid! but these are much better, can’t wait to make them 🙂
Those look so very very good. My wife and daughter are crazy about ice cream and popsicles, and this looks like a luscious and wholesome alternative. Will definitely be trying to make these.
we have goats so have the milk but no cream i think we will use coconut milk for the cream and make lemon coconut. love to figure out new ways to use what we have on hand!
this sounds even easier then sorbet 🙂
These look great . I am not even a fan of creamsicles, but these look, well lovely and creamy – must be that cream and raw egg yolk. We have been making all sorts of different kefir based ice pops this summer and they are wonderful!
Jenny- Now I’m singing “put the lime in the coconut and mix um both up….” HA! Those sound fantastic, too!
Penny- I’ve made strawberry “creamcicles” using coconut milk and strawberries before- not following Jennys recipe though so the strawberry flavor was not very concentrated and not real sweet. My 4yo ate them anyway because they were pink 🙂 but I would definitely think that mashing/cooking down the strawberies some would help!
I thought honey got bitter when you cooked it like that?
Mmm orange creamsicles were always a favorite when I was a kid. I don’t have orange juice on hand but I do have several lbs of fresh strawberries. I’ll have to give it a try. Can’t imagine kids turning up their nose and strawberry creamsicles.
Oh my gosh! I was just thinking about this the other day. Luckily I have some fresh cream from the farm and fresh squeezed (not pasteurized) OJ from Whole Foods. Score. Thanks for sharing. I may whip it up in my ice cream maker and make it into ice cream or do the dixie cup thing like you mentioned. When I was little I used to freeze Sprite soda and then hack away at it with a spoon. This is so much better!
i make all our Popsicles too! all of my childs friends want OUR popsicles, not the ones others buy from the store! 🙂 They are so YUMMY! This recipe sounds wonderful. thanks for sharing! 🙂
Melissa –
I also answered you on FB, but just in case anyone has the same question: do what Ann Marie suggests and substitute orange zest. When I did grapefruit creamsicles I used the zest and it gave kind of a funky texture (you can strain them out, too), and my husband and kid didn’t care for it but I liked it.
Kelly –
I think coconut milk is a *great* option. I’m working on a coconut-lime version. 🙂
Leslie –
The recipe makes between 10 and 12 servings in dixie cups, filled with plenty of head-space. I guess the total yield is dependent on your molds.
Sounds AWESOME! One question though – what if we don’t have the essential oil/orange extract? I need to go check my EO stash, but I think the orange I might have is probably not organic… Not sure I’d want to eat it.
Kelly, the coconut milk sounds like a great idea too!
Thank you for this blog – you are an inspiration!
Perfect!!! I was just about to go looking for some good popsicle ideas for my 4yo and I to make together, and here they are! I am dairy free at the moment (due to nursing babes reaction) so I’m subbing coconut milk for the milk/cream. Hoping its yum!
Kelly – how did the creamsicles turn out with coconut milk vs milk/cream ??? How much coconut milk did you sub? Equal parts???
yum! How many does one recipe make? I’d like to know if I need to double it for my crew.
Yum! Sounds delicious!!
These sound fabulous! I love creamsicles.
oh yummyyyyy!
Jana
I’ve had good success using buttermilk as a base with orange.
that sounds amazing. buttermilk!