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Put Your Thoughts on Ice

Creamsicle Popsicle Recipe

May 4, 2017 By Katrinah

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

Ingredients:

  • 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

Directions:

  • 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.
Note: Transferring the ice cream to popsicle form is completely optional. The end result will taste just as good in a bowl as it will on a stick, but dividing the mixture into popsicles does help with portioning. To make the popsicles, pour the mixture into small paper cups, and place a popsicle stick in the center of each cup. Freeze the cups until the mixture is firm, and then gently peel the paper off of the popsicles.

For more information, the original recipe can be found in The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz.

Filed Under: Life and Ice Cream

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