Do you remember having orange creamsicle ice cream bar during the summer. It was an orange popsicle on the outside with a creamy ice cream center and those flavors just married again and again.
Well I got a wonderful easy version of the orange creamsicle that is very easy to make using only six ingredients, plus you wont need an ice cream maker to make this.
Now I’ll admit when I made this ice cream I went a little over the top by making candied orange rinds as a garnish. If you want to make them its an added treat both visually and taste wise and really not hard to do at all, but if you don’t have the time its okay to omit this step completely, however candied orange rinds taste better than candy orange wedges and the bonus; you control the amount of sugar versus candy loaded with lots of it.
Candy orange wedges are loaded with sugar, corn syrup and even more sugar…
If you do not know how to segment an orange we will be doing that too. There really is no other way to make this ice cream pop without segmenting, well unless you peel the orange old school and you’re a fan of the bitter white pith and skin. In other words if you want real fresh orange flavor and you really want to push this ice cream over the top, then use some of the zest too.
So grab the kids or surprise them with this smooth citrus delight!!
Ingredients For Ice Cream
1 3/4 cup Coconut milk, full fat
4 medium Oranges, zest and segmented
4 tbsp Sugar or sweetener (honey, powdered sugar, maple syrup)
1 tsp Vanilla extract
1 tsp orange extract (optional)
8 oz heavy whipping cream (optional)
1-2 tsp orange zest
Zest one of the oranges and set zest aside.
Peel and segment oranges.
Rest the orange on your cutting board with the stem end pointing to the left or the right. Carefully slice off about 1/2 inch from the stem end. Repeat with other side.
Note: Cut deep enough so that you expose the bright orange flesh.
Using even downward strokes, slice the skin away from the flesh and discard.
Make sure you take your time, and start at the top and slice downward as you work your way down the orange.
Cut between the membranes to segment the orange.
This will release the orange segment onto your knife.
You can set them aside on a plate or
Lay flat on a sheet tray lined with wax paper or parchment paper and freeze until hardened.
In a blender or food processor, add coconut milk and frozen orange sections.
Add the sweetener of your choice along with vanilla and orange extract.
Blend until smooth.
Using a hand mixer on high-speed, whip heavy cream until soft peaks form and pour into a medium freezer proof bowl.
Fold in orange mixture with whipped cream until well incorporated
Freeze until solid.
When ready to serve, let it sit out for a few minutes to make it easier to scoop.
Garnish with some candied orange peel and orange zest!
Candied Orange Peel
4 orange peels, cut into 1/4 inch strips
Now using a similar cutting technique your going to clean up the orange peels by removing the white pith.
Make sure you are slicing away from you
Leaving you just the top layer of the orange.
1 cups white sugar
1/2 cup water
Using a large sauce pan, bring water to a boil over high heat.
Place cut up orange peel in large saucepan and boil for 20 minutes, drain and set aside.
In medium saucepan, combine sugar and 1/2 cup water, and orange peel
Bring to a boil and cook until mixture reaches what is called a thread stage or 230 degrees F (108 degrees C)
Use candy thermometer, or you can test by dropping a small amount of sugar liquid in cold water and it forms a soft thread.
Stir in peel, reduce heat and simmer 5 minutes, stirring frequently. Drain.
Roll peel pieces, a few at a time, in remaining sugar.
Let dry on wire rack several hours. Store in airtight container.
Garnish your homemade orange creamsicle and impress everyone!!!
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