My fondest memories of grade school all happened in the cafeteria. I have no idea why, but the atmosphere of 10-year-olds enjoying food and socializing with friends always put me in a happy mood. I can honestly tell you that I never purchased open, homemade food from the cafeteria, and today, the mere sight of buffets terrifies me. However, every day, I would hide my fear and proudly enter the cafeteria line to get dessert. Let’s face it, even kids have a hard time passing up dessert.
Every day, I would walk to the ice cream freezer with excitement and anticipation. When I spotted an orange and white package holding a delicious cremsicle, I knew I was going to have a good day.
I still enjoy a nice, processed creamsicle every now and then, but I try to stay away from processed sugars and refined foods. In an attempt to eat more natural foods, I have tried to perfect the ice cream mixture in my own kitchen. After a few unsuccessful attempts, I found a winner. The ice cream is smooth and creamy, and the orange flavor is powerful without being overwhelming.
Before I tried this recipe, I was a little skeptical. I had never used sour cream to make ice cream before. The smell in the mixture was not beautiful, and I was a little pessimistic. I put the mixture in the refrigerator overnight to chill and woke up the next morning trying to hope for the best. I was pleasantly surprised when I opened the refrigerator door and was welcomed with a charming, comforting orange-vanilla fragrance. The sour cream, much to my surprise, actually proved to be an essential part of this recipe.
This refreshing treat will be a big hit with children, young and old. (Recipe yields 14 popsicles.)
Orange Creamsicle Ice Cream Popsicles
- 2/3 cup sugar
- Zest of 3 oranges finely grated
- 1¼ cups freshly squeezed orange juice
- 1 cup sour cream
- ½ cup half-and-half
- 2 teaspoons orange liqueur
- Combine the sugar and orange zest into a blender or food processor.
- Pulse the mixture until it is blended and the zest is pulverized.
- Add the mixture to an ice cream maker, and churn.
- Add the orange juice, sour cream, half- and- half, and orange liqueur to the mixture.
- Continue to blend the mixture until it is smooth and the sugar is completely dissolved.
- Allow the mixture to chill in the refrigerator overnight.
- Freeze in an ice cream maker or divide into popsicle cups.
For more information, the original recipe can be found in The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz.