Description
This Vegan Orange Creamsicle Ice Cream Cups recipe offers a refreshingly creamy, dairy-free treat made with coconut cream, fresh orange juice, and natural sweeteners. Perfectly capturing the classic creamsicle flavor in a vibrant, plant-based form, it's quick to prepare and ideal for a healthy dessert or snack.
Ingredients
Base Ingredients
- 250 grams heaping cup coconut cream (the coconut cream part ONLY from 2 13.6oz cans of FULL-FAT coconut milk)
- 3/4 cup (180g) fresh squeezed orange juice
- Zest of 1 orange
- 2 tablespoons (40g) pure maple syrup or agave
- 2 tablespoons (32g) raw cashew butter (optional, can be omitted if allergic to nuts)
- 3/4 teaspoon vanilla extract
- Pinch of salt (optional)
Instructions
- Prepare the coconut cream: After chilling the coconut milk cans, carefully turn them upside down and remove the bottom to pour out the water. Measure out 250 grams of the thickened coconut cream, avoiding the liquid portion. If necessary, scoop out the cream and transfer it to a blender or food processor.
- Blend the ingredients: Add the fresh orange juice, maple syrup or agave, cashew butter (if using), vanilla extract, and optional salt to the coconut cream in the blender. Process until completely smooth, scraping down the sides occasionally. If the mixture temporarily seizes due to cold juice, continue blending until smooth.
- Incorporate orange zest: Stir in the zest of one orange to add aromatic flavor and texture.
- Portion the ice cream: Pour the blended ice cream base evenly into 9 foil liners placed in a muffin pan. If using paper liners, allow them to soften for 5-10 minutes after freezing to ease removal. Optionally garnish with extra orange zest for presentation.
- Freeze until set: Place the muffin pan in the freezer for 1-2 hours or until the ice cream cups are solid. If frozen overnight, let them sit at room temperature for about 10 minutes before serving for optimal texture.
Notes
- Use full-fat coconut milk cans and chill them thoroughly to separate the cream effectively.
- The raw cashew butter adds richness but can be omitted for those with nut allergies; the texture will be slightly less creamy.
- Freshly squeezed orange juice is crucial for authentic flavor.
- Foil liners work best to avoid sticking, but paper liners can be softened before removal.
- Let the ice cream sit for a few minutes after freezing to soften slightly for easier eating.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, American
