Orange Cream Popsicles Recipes

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ORANGE CREAM POPS

Almond Breeze Vanilla almondmilk and orange juice concentrate are the perfect base of this swirled orange pop.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 8h20m

Yield 8

Number Of Ingredients 6



Orange Cream Pops image

Steps:

  • Whisk together Almond Breeze, sugar, cornstarch, coconut oil, and extract in a small saucepan. Bring to a simmer, whisking frequently. Cook over low heat for 5 minutes or until mixture has thickened, stirring frequently. Let cool, stirring occasionally.
  • Place 2/3 of the mixture in a separate bowl and stir in orange juice concentrate. Combine mixture from both bowls and swirl very lightly.
  • Spoon into ice cream pop molds and insert a handle or stick into each. Freeze overnight.

2 cups Almond Breeze Vanilla almondmilk
¼ cup sugar
2 tablespoons cornstarch + 2 teaspoons cornstarch
2 tablespoons coconut oil
1 teaspoon vanilla extract
¼ cup orange juice concentrate, thawed

ORANGE CREAM POPSICLES

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 10 servings

Number Of Ingredients 8



Orange Cream Popsicles image

Steps:

  • Sorbet: Place a bowl or 2 sheet pans in the freezer to chill. Combine the water and sugar in a saucepan and bring to a boil. Whisk the juices together in another bowl. Let cool slightly, then whisk half the syrup into the juices and taste. Slowly add more syrup, tasting frequently. The mixture should taste definitely tart and sweet; you might not use all the syrup. Freeze in an ice cream machine, then transfer to the frozen bowl and keep frozen.
  • Ice Cream: Combine the milk with 1/3 cup of the sugar in a saucepan and heat just to a boil. Immediately remove from the heat. Whisk the egg yolks with the remaining 1/3 cup sugar until well combined. Whisk a few tablespoons of the hot milk mixture into the egg mixture, then pour back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog. Test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat. Strain the mixture into a bowl and place it in the ice bath to cool. Let cool, stirring often. When cold, whisk in the sour cream and freeze in an ice cream machine. When frozen, use a small ice cream scoop to make walnut-sized balls and freeze solid again. To assemble, let the sorbet soften slightly. With a larger ice cream scoop, dig out flat globs of sorbet and pack it around the ice cream balls, covering completely. Freeze for 30 minutes.

1 cup water
1/2 cup sugar
2 cups tangerine juice
1/4 cup fresh lemon juice
1 1/2 cups milk
2/3 cup sugar
4 egg yolks
1/2 cup sour cream

ORANGE CREAMSICLES

If you prefer a sweeter creamsicle add in some sugar Yield is only estimated depending on the size of your molds.

Provided by Kittencalrecipezazz

Categories     Frozen Desserts

Time 8h

Yield 6-8 serving(s)

Number Of Ingredients 5



Orange Creamsicles image

Steps:

  • Place all ingredients in a food processor or blender; pulse until well combined.
  • Divide the mixture between the popsicle molds, and then lightly knock the molds to release any air bubbles.
  • Freeze until almost solid but still soft enough to insert a stick.
  • Insert a large stick in the middle and place back in the freezer until completely frozen and solid (about 8 hours or overnight).

1 cup frozen orange juice concentrate (slightly softened)
1 cup yogurt (you can use orange-flavor yogurt, or any flavor desired)
1 cup softened vanilla ice cream
2 tablespoons light corn syrup
sugar (optional)

CREAMY ORANGE POPS

You can also make these creamsicle-inspired pops in small disposable paper cups -- simply peel away the paper to unmold.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 10

Number Of Ingredients 4



Creamy Orange Pops image

Steps:

  • In a small saucepan, combine juice concentrate and sugar over medium-low. Cook, stirring, until sugar is dissolved, 3 minutes.
  • Stir in yogurt and vanilla. Transfer to a large liquid-measuring cup, pour into ten 3-ounce ice-pop molds, and insert ice-pop sticks. Freeze until pops are solid, about 6 hours (or up to 1 week). Briefly run molds under hot water to release pops.

Nutrition Facts : Calories 103 g, Fat 2 g, Protein 2 g, SaturatedFat 1 g

1 cup thawed orange juice concentrate
1/3 cup sugar
2 cups full-fat plain yogurt
2 teaspoons pure vanilla extract

ORANGE CREAM POPS

For a lower-fat alternative to ice cream-filled pops, try slurping this citrus novelty. The tangy orange flavor will make your taste buds tingle-while the silky smooth texture offers cool comfort, no matter how high the temperatures soar. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 10 ice pops.

Number Of Ingredients 6



Orange Cream Pops image

Steps:

  • In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Stir in the yogurt, milk and vanilla. Pour 1/4 cup into each mold or paper cup. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

Nutrition Facts : Calories 58 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 41mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

1 package (3 ounces) orange gelatin
1 cup boiling water
1 cup vanilla yogurt
1/2 cup 2% milk
1/2 teaspoon vanilla extract
10 freezer pop molds or 10 paper cups (3 ounces each) and wooden pop sticks

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