Healthy orange creamsicles induce equal parts delight and nostalgia.
When developing—or sticking with—healthier habits, some people think they’ll have to give up treats and the enjoyment of food, but that’s simply not true. This simple four-ingredient recipe is proof of that.
Healthy Orange Creamsicle Ingredients
Navel Oranges: Ripe and juicy just in time for summer. Good ol’ navel oranges are full of vitamin C, beta carotene, B-vitamins and potassium, not to mention delicious flavor. Feel free to substitute any other type of orange if desired.
A note about juicing the oranges: Do not use the type of electronic juicer you use to make green juice. You never want to put the peel of citrus into a juicer as it concentrates the essential oils and can harm your digestive tract. Trust me, I made this mistake once and was bent over with a stomach ache. You’ll get more juice from simply using an old school citrus reamer to hand squeeze the oranges. One navel orange has roughly 1/2 cup of juice in it. Use three or four navel oranges (or 1.5-2 cups of freshly squeezed orange juice) to get the most health benefits of the enzymes in the juice.
Full-Fat Coconut Milk: Use a can of full-fat coconut milk as it’s the least processed. I like the brand Native Forest, which can be found on Thrive Market or at just about any health food store. They’re not paying me, I just like it. You can substitute the coconut milk with coconut water for a lighter treat. Avoid coconut milk in cartons as it’s full of stabilizers and often sugar. The coconut cream and coconut water usually separate in a can of coconut milk, just shake or whisk it together to incorporate back into coconut milk.
Vanilla Extract: Vanilla adds that gourmet sweetness without adding sugar. It’s a staple in the creamsicle flavor. As with everything, read the label and use a pure, high-quality vanilla extract without chemicals or preservatives.
Raw Honey: The floral nature of honey nicely complements the bright orange flavor here. Coconut milk is a thick, heavy ingredient, so the honey also helps sweeten up the sweetness of the orange. Look for raw honey as it will maintain the highest nutrient profile. This ingredient is optional and can be left out if you prefer a no-sugar-added popsicle.
Sea salt: Always add a small pinch of sea salt—especially in desserts! Salt makes sweet things taste even sweeter.
Popsicle molds: – I like the Zoku popsicle molds as they catch the drips—they’re worth the extra few dollars since they’re reusable.
2 cups of freshly-squeezed orange juice (from about 4 navel oranges)
3/4 cup of full-fat coconut milk from a can (about 1/2 of a 15-ounce can—I like the Native Forest brand)
1.5 teaspoons high-quality vanilla extract
6 tablespoons raw honey
pinch of sea salt
Combine all ingredients in a blender, or whisk by hand in a large bowl.
Pour into popsicle molds. Freeze at least 8 hours. Will keep in the freezer up to 7 days.
Enjoy on a hot summer day for a nostalgic treat.
– This recipe makes about 8 popsicles. Use any leftover mixture in a smoothie or enjoy it as a drink.
– I like the Zoku popsicle molds as they catch the drips—they’re worth the extra few dollars since they’re reusable.
– The honey is optional in this recipe. Adjust the amount to taste.
– Use full-fat coconut milk from a can, or freshly made coconut milk if you have access to fresh coconut meat. Avoid coconut milk in cartons as it’s full of extra stabilizers and preservatives. Substitute with coconut water for a lighter treat, if desired.