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Homemade Orange Creamsicle Ice Cream (no sugar, paleo, dairy-free option)

Published: · Modified: by · I may receive commissions from purchases made through links in this article · 30 Comments

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If you love ice cream and enjoy the flavors of a creamsicle, you’re going to love this naturally sweetened Homemade Orange Creamsicle Ice Cream.

Bowl with scoops of orange ice cream, a spoon and fresh orange slices with text that says Orange Creamsicle Ice Cream. this RECIPE

 

THE NOSTALGIC CREAMSICLE

Did you grow up enjoying creamsicles? I did!

The delectable creamsicles have been around for a really long time, 1905 to be exact. They were invented  by a 11-year-old boy, Francis William “Frank” Epperson, from Oakland, California.

The story goes that he experimented with pairing fruit juice and vanilla ice cream. He called it an “epsicle” which later became the popsicle known as the creamsicle or dreamsicle. 

Bowl with scoops of orange ice cream, a spoon and fresh orange slices.

Epperson sold the “frozen drink on a stick” popsicles commercially in 1922 as the “Popsicle” brand. By 1925 he sold the patent, rights and the brand name. Supposedly, it wasn’t until about 15 years later that Popsicle® began selling the nostalgic Creamsicle®.

The Creamsicle® is still sold in major grocery stores all these years later, however, it’s sold under a different brand name since it was bought out again.

Two bowls with scoops of orange ice cream, a spoon and fresh orange slices sitting on top of a cloth kitchen towel.

HEALTHY ORANGE CREAMSICLE ICE CREAM

I love taking childhood favorites and making healthier versions of them. I have fond memories enjoying those popsicles with my mom.

That was back in the 80’s. Now that I have my own family and have learned more about health and wellness over the last 15 years, I prefer to make homemade versions of childhood comfort foods.

I absolutely loved the flavor of creamsicles, but I don’t care for the packaged box ingredients. Have you seen them?

Nonfat Milk, Corn Syrup, Sugar, Water, High Fructose Corn Syrup, Maltodextrin, Cream, Orange Juice (from Concentrate), Whey, Less Than 1% of: Mono and Diglycerides, Propylene Glycol Monoesters, Dextrose, Citric Acid, Malic Acid, Cellulose Gel, Guar Gum, Polysorbate 80, Locust Bean Gum, Cellulose Gum, Natural Flavor, Ascorbic Acid (Vitamin C), Carrageenan, Annatto Extract (Color), Vitamin A Palmitate"

There’s so much corn syrup, cane sugar, high fructose corn syrup in there - and that’s not something I choose to feed to my kids. I’m also not a fan of “natural flavors,” citric acid (it’s almost always grown on and a by-product of black mold) and carrageenan is known for being carcinogenic. No thanks! There is nothing REAL and whole-food based about the mainstream creamsicles.

Two bowls with scoops of orange ice cream, a spoon and fresh orange slices sitting next to a large bowl full of ice cream and an ice cream scooper.

WHAT MAKES THIS RECIPE GREAT

  • Simple: It’s really so easy to make your own orange creamsicle version and turn it into an orange cream ice cream at home. 
  • Flavor: Creamy vanilla meets sweet orange – it’s the perfect flavor pair! Your taste buds are going to jump for joy when you take a bite of this delectable treat.
  • Memories & Comfort Food: It’s so dang delicious - if that nostalgic creamsicle was a treat that you were fond of, then you’re going to love this honey sweetened orange creamsicle ice cream! 

Bowl with scoops of orange ice cream fresh orange slices and honey being drizzled over the ice cream.

ORANGE ICE CREAM WITH ICE CREAM MAKER

It’s often asked if you need an ice cream maker to make homemade ice cream. In most cases, yes - if you’re looking for a more authentic version of ice cream.

I highly recommend getting your own ice cream maker! It helps produce the best, quality ice cream texture. Plus, you’ll be able to make your own ice cream year-round! I use mine during every season - think homemade vanilla ice cream with pies and cakes during the winter holidays.

I’ve been using the same ice cream maker brand for over 20 years and love it! I even bought my oldest daughter her own ice cream maker and she loves it too.

Glass measuring cup filled with orange juice, small bowl with honey, small bowl with cream, small bowl with vanilla extract. small bowl with orange zest and small bowl with arrowroot powder.

HOMEMADE ORANGE ICE CREAM INGREDIENT NOTES

  • Fresh Orange Juice: Freshly squeezed orange juice is so delicious! You’ll need approximately 3 large, juicy oranges to make enough orange juice for this recipe. Valencia and Navel oranges are good varieties to look for, they tend to have more juice which makes them great for juicing. Navel oranges tend to be a bit sweeter - a plus in my opinion! Cara Cara oranges are sweet and rich in flavor too, however their inner flesh is more red in color and will produce a pink-ish ice cream color.
  • Organic Cream: This is absolutely a must for luscious ice cream. The full-fat cream helps give homemade ice cream, or any ice cream, that delectable, creamy texture.
  • Vanilla Extract: This is a must! It brings the classic vanilla notes to the creamsicle flavor.
  • Arrowroot Powder: Arrowroot powder/starch is great to use in the homemade ice cream base because it helps stop ice crystals from forming. It’s tasteless and odorless and really helps add to that authentic ice cream texture. I do not recommend omitting the arrowroot powder from the recipe because it really helps the texture.
  • Raw Honey: Honey is my favorite natural sweetener to use in homemade ice cream. Make sure to use a lighter honey like clover, star thistle or orange blossom - wildflower varieties are too overpowering and strong in flavor.
  • Orange Zest: This adds extra flavor, but it’s totally optional. Zesting any citrus enhances the citrusy flavor in the food being prepared because it’s rich in the natural oils of the fruit. I recommend using organic citrus if you’re using the zest. Make sure to only zest the colorful part of the orange peel, not the inner white pith - because the white pith is bitter.
  • Mineral-Rich Salt: Salt not only helps enhance the flavor, but it also adds minerals. I only recommend using a  mineral-rich salt or sea salt, otherwise, just omit the salt.

Bowls with scoops of orange ice cream, a spoon and fresh orange slices sitting next to a large bowl full of ice cream and orange slices sitting on top of a marble cutting board with an ice cream scooper filled with ice cream.

HOW TO MAKE ORANGE CREAMSICLE ICE CREAM

It’s so easy to make this honey sweetened orange creamsicle ice cream - all you need is 7 ingredients! 

Start by picking out large oranges. Organic oranges are important if you’re using the orange zest, however, if you can’t find them, oranges are currently #28 on the EWG’s Shopper’s Guide to Pesticides in Produce, so as long as you’re removing their outer peel, you’re good to go.

Tips for Which Oranges to Use

The variety is pretty important when it comes to making fresh orange juice. Valencia are the most common oranges used in making orange juice. They’re great for juiciness, however, my preference is Navel oranges since they are known to be sweeter than Valencia oranges.

If you don’t mind the color of the ice cream changing, Cara Cara oranges are also delicious, produce a good amount of juice and are sweet like Navel oranges. Their inner flesh has a red hue, so it will produce a reddish juice and will turn the ice cream a pinkish color.

Prep & Juice the Oranges

You’ll want to wash the oranges first - please don’t skip this step. Even if the oranges are organic, you’ll still want to wash the outside because oil based pesticides and ripening agents are found (and allowed) on organic produce. It helps remove any leftover residue, debris and dirt and makes it much cleaner for zesting.

If you’re using the orange zest to add extra orange flavor, use a microplane zester and zest the dried oranges, making sure to only zest the orange part of the orange peel, not the inner white pith. Then set the orange zest aside.

Next, grab a cutting board and chef’s knife and cut the oranges in half. If you have a citrus juicer, by all means use that to make the orange juice. Otherwise, use a handheld orange squeezer to make the orange juice or just use a glass measuring cup, fine mesh strainer and juice the oranges by hand. Juice the oranges until you have 1 ½ cups of juice.

Bowl full of milk and arrowroot powder.
Bowl full of mixed milk and arrowroot powder with a fork mixing it.

Prep the Egg-Free Orange Creamsicle Ice Cream Base

In a small bowl, add ½ cup cream and the arrowroot powder, then whisk with a fork to remove any lumps and set aside.

In a medium saucepan, add the ¾ cup cream, vanilla, honey and salt and gently heat over low heat just until the honey has dissolved and the mixture is warm, but not hot - stir to fully combine, about 1-2 minutes.

Saucepan with stirring spoon in a cream mixture.
Saucepan with cream and vanilla extract mixture with a spoon stirring.

Then add the arrowroot-cream mixture, whisking to combine over low heat, never allowing to boil, for about 1-2 minutes - just until barely warmed through, but not steaming hot (arrowroot does not work well when heated for too long or too high of a temperature). Immediately remove from the heat.

Next, add the fresh orange juice and orange zest to the slightly warm ice cream base mixture, give it a quick stir with a whisk, then place the orange ice cream mixture in the refrigerator to chill until cold, about 2 hours. Alternatively, you can pour the mixture into a large mason jar and place it in the freezer to do a quick chill, for about 20-25 minutes until chilled through.

Orange ice cream base being poured into a Cuisinart ice cream machine.
Cuisinart ice cream bowl insert filled with homemade orange ice cream.
Large bowl full of scoops of orange ice cream and fresh orange slices sitting on top of a marble cutting board with an ice cream scooper, a bottle of milk, empty bowls and a cloth kitchen towel next to it.

Assemble Your Ice Cream Maker

Place the mixing blade inside your frozen ice cream bowl, secure the protective shield covering over the ice cream bowl, then turn the ice cream machine on (I use a Cuisinart  ice cream maker). When the machine is running, pour the cold orange cream ice cream mixture into your chilled/frozen ice cream maker bowl and mix according to your ice cream maker’s instructions.

The ice cream will start to have a “soft serve” texture when it’s done - after about 20-25 minutes. Usually at this point, the machine will stop turning because the ice cream has fully formed. My family loves to eat the homemade ice cream immediately, served right from the ice cream bowl.

If you prefer the ice cream to be a little firmer or need to serve it later, use a wooden spoon to transfer the orange creamsicle ice cream to a large airtight ice cream tub with a lid. Make sure to lick the spoon when you’re done!

Glass bowl with scoops of orange ice cream and fresh orange slices next to a bottle of milk and empty bowls.

RECIPE FAQS: TIPS FOR ORANGE CREAMSICLE ICE CREAM SUCCESS

  • Do you need an ice cream maker for this recipe? Yes! You do need an ice cream maker for this orange ice cream recipe.
  • How much ice cream will this orange creamsicle ice cream recipe make? The finished ice cream yield makes about 1 quart of ice cream, but can slightly vary depending on the ingredients used.
  • Can the orange  ice cream recipe be doubled? I do not recommend doubling the batch as it can slightly alter the texture.
  • How sweet is this orange creamsicle ice cream? This ice cream is mildly sweet, letting the orange flavor shine through. If you prefer ice cream that is very sweet, you can try adding another tablespoon or two of raw honey. 
  • Can you substitute the honey for another sweetener? Most likely, yes. You can try using another liquid sweetener, however, it will alter the flavor if you use a sweetener like maple syrup, which will take away from the authentic creamsicle flavor.
  • Do you have a favorite honey to use in this honey sweetened orange cream ice cream recipe? Yes! I only recommend using a mild, light-colored, quality honey for this recipe. Honey flavors like orange blossom honey, clover honey, thistle honey or alfalfa honey are known to be the most mild in flavor. This is my favorite raw honey - I love their orange blossom and “original” honey. I also love using this raw honey, it’s easy to find online as well as at grocery stores like Sprouts Farmers Market.
  • How long does homemade ice cream last? Homemade ice cream is always the best to eat right after it's made or has chilled in the freezer for about 30-60 minutes. The soft serve texture is what sets homemade ice cream apart from store-bought ice cream. If you’d like to store the ice cream for later use, make sure to store it in an airtight freezer-safe container that is made for homemade ice cream. I really like this glide-a-scoop 1.5 quart ice cream tub and this typical-style ice cream container 1 quart ice cream tub. When stored in the proper container, homemade ice cream can be stored for up to 2 weeks.
  • Can this orange creamsicle ice cream recipe be made dairy-free? Yes it can, just be aware that coconut milk will change the authentic creamsicle flavor and it will produce more ice crystals than regular cream as well as produce a slightly different texture. I only recommend using full-fat coconut milk instead of cream.
  • How should this orange creamsicle ice cream be served? You can enjoy homemade ice cream by the spoonful right out of the ice cream maker (we do! – to test it of course), you can serve it in a bowl, add scoops to a gluten-free ice cream cone or you can serve this ice cream with waffles. Yes, I said waffles! Homemade ice cream is delicious served with breakfast waffles (or pancakes). Think waffle cones, but less sweet and with more texture. This flavor combo is so good, you’ve got to try it! Orange + chocolate flavor combo is also amazing - I highly recommend topping your orange creamsicle ice cream with my chocolate fudge sauce for an extra special treat.

ORANGE SEASON IS TYPICALLY NOVEMBER THROUGH JUNE, HOWEVER - YOU CAN USUALLY GET ORANGES YEAR-ROUND. SO GIVE THIS EASY AND DELICIOUS ORANGE CREAMSICLE ICE CREAM RECIPE A TRY ANYTIME YOU GET A CRAVING FOR A CREAMSICLE!

Bowl with scoops of orange ice cream, a spoon and fresh orange slices.

IF YOU LIKE THIS ORANGE CREAMSICLE ICE CREAM RECIPE, YOU MAY ALSO LIKE THESE DELICIOUS ICE CREAM AND POPSICLE RECIPES FROM RECIPES TO NOURISH:

Bowl with scoops of orange ice cream, a spoon and fresh orange slices and honey spilled next to it.

Homemade Orange Creamsicle Ice Cream

Bowl with scoops of orange ice cream, a spoon and fresh orange slices and honey spilled next to it.

Homemade Orange Creamsicle Ice Cream

Yield: 1 quart
Prep Time: 20 minutes
Cook Time: 5 minutes
Additional Time: 2 hours
Total Time: 35 minutes

If you love ice cream and enjoy the flavors of a creamsicle, you’re going to love this naturally sweetened Homemade Orange Creamsicle Ice Cream.

Ingredients

  • 1 ½ cups fresh organic orange juice - approx. 3-4 large oranges
  • Zest from oranges - optional
  • 1 ¼ cup organic/grass-fed cream, divided
  • 1 tablespoon arrowroot powder
  • ¼ cup mild, light colored raw honey (<< I use this)
  • 2 teaspoon vanilla extract
  • ⅛ teaspoon mineral-rich salt - optional

Instructions

  1. Wash, dry and zest all of the oranges (I use a microplane zester to do this). If using, add the orange zest to a small glass measuring cup or bowl.
  2. Cut the oranges in half and squeeze/juice the oranges through a fine mesh strainer into a glass measuring cup. Set aside.
  3. In a small bowl, add ½ cup cream and arrowroot powder and whisk with a fork to remove any lumps. Set aside.
  4. In a medium saucepan, add the ¾ cup cream, honey, vanilla and salt and gently heat over low heat just until the honey has dissolved and the mixture is warm, but not hot - stir to fully combine, about 1-2 minutes. Then add the arrowroot-cream mixture, whisking to combine over low heat, never allowing to boil, for about 1-2 minutes - just until barely warmed through, but not steaming hot (arrowroot does not work well when heated for too long or too high of a temperature). Immediately remove from the heat.
  5. Next, add the fresh orange juice and orange zest to the slightly warm ice cream base mixture, give it a quick stir with a whisk, then place the orange ice cream mixture in the refrigerator to chill until cold, about 2 hours. Alternatively, you can pour the mixture into a large mason jar and place it in the freezer to do a quick chill, for about 20-25 minutes until chilled through.
  6. Place the mixing blade inside your frozen ice cream bowl, secure the protective shield covering over the ice cream bowl, then turn the ice cream machine on (I use a Cuisinart ice cream maker). When the machine is running, pour the cold orange cream ice cream mixture into your chilled/frozen ice cream maker bowl and mix according to your ice cream maker’s instructions. The ice cream will start to have a “soft serve” texture when it’s done - after about 20-25 minutes. Usually at this point, the machine will stop turning because the ice cream has fully formed.
  7. My family loves to eat the homemade ice cream immediately, served right from the ice cream bowl. If you prefer the ice cream to be a little firmer or need to serve it later, use a wooden spoon to transfer the orange creamsicle ice cream to a large airtight ice cream tub with a lid. Make sure to lick the spoon when you’re done!

Notes

  • YOU WILL NEED: Citrus Juicer or Manual Orange Squeezer, Fine Mesh Strainer, Microplane Zester, Knife, Cutting Board, Glass Measuring Cup or Medium Size Bowl, Small Bowl, Medium-size Saucepan, Whisk, Ice Cream Maker
  • STORAGE: Cover in an airtight freezer safe ice cream tub with a lid and store in the freezer for up to 2 weeks.
  • Make sure to use a lighter, mild honey like clover, star thistle or orange blossom (wildflower varieties are too strong for this flavor combo). I use this (the original and orange blossom are my favorites) and this honey brand (I can usually find this brand at Sprouts Farmers Market).
  • Recipe is made for 1.5 quart ice cream makers. Do not double the recipe.
  • Do not omit the arrowroot powder/starch - it helps stop ice crystals from forming.
  • Cream Substitution: If you don’t have cream, you can substitute with half and half since it has a higher fat content.
  • Dairy-Free Option: Substitute full-fat coconut milk for the cream (see post for more details about making this substitution - it will change the flavor). I use this brand - it's organic, non-GMO and BPA free.
  • I haven’t made this ice cream without an ice cream maker. If you freeze the liquid ice cream mixture in a container, it won’t set exactly the same or produce the same soft consistency, but you can try and freeze it in a loaf pan and then put it into a food processor to soften it up a bit. You’ll probably need to set it out at room temperature first for about 15 minutes to let it soften a bit.

The photographs of this recipe, recipe and all content above are copyright protected. Please do not use my photos without prior written permission. If you choose to share this recipe, please feel free to share by using proper etiquette and providing a link back to my original recipe on my blog, not a screenshot, with proper disclosure [the original recipe - "title of recipe" by Recipes to Nourish]. Copying/pasting the full recipe text to websites or social media is prohibited. If you make significant changes to the recipe or adapt the recipe in any way, please rewrite the recipe in your own unique words and provide a link back here with proper disclosure for credit. Thanks for understanding!
[Updated Recipe August 2022]

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 128Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 9mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 1g

This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

© Emily Vidaurri
Cuisine: American / Category: Dessert

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Reader Interactions

Comments

  1. I plan to make this for my kids! I like the addition of collagen. I will do that version! 🙂

    Reply

    • 🙂 I hope everyone enjoys it!

      Reply

  2. I love all of your ice cream recipes! My husband just found some cream for me this weekend and I'm dying to get my ice cream maker out - I just might make this one! Beautiful!

    Reply

    • Oh Renee, you'll love it! And the girls will too 🙂 I'm sure your husband would enjoy it too ... this is one of my husband's favorites.

      Reply

  3. I see you throwing down in the kitchen making all these delectable treats. YUM! =)

    Reply

    • lol thanks Jessica xo

      Reply

  4. Oh my goodness Emily you make me wanna go out and buy an ice cream maker!

    Reply

    • 🙂 I love mine, I use it all the time

      Reply

  5. Love that you use freshly squeezed orange juice, how special!!

    Reply

    • Thanks Megan 🙂

      Reply

  6. Our ice cream maker is a staple in our house. I love this idea!

    Reply

    • Thanks! It is in ours too, I use mine all the time 🙂

      Reply

  7. Oh yum! I just love orange, so refreshing. 🙂

    Reply

    • Me too 🙂

      Reply

  8. yum, Yum, YUM! This sounds amazing, Emily. I love how you compare the ingredients...of course, yours is so much better. It's actually a nourishing ice cream. Perfect. Thanks for sharing!

    Reply

    • Thanks so much Jessica!

      Reply

  9. It's snowing out and we're expecting more this week. Sooooo....ice cream is furthest thing on my mind. However, this recipe may just change my mind! Yum!

    Reply

    • Brrrrr!!! We have sunshine and spring-like weather here. Oranges are on season now, so I just had to make some 😉

      Reply

  10. This looks delicious Emily! I am so far behind in making fun, healthy desserts. Most of the time I'm lucky if we get yogurt and berries on the table after dinner. I get so wiped out with all the other recipes and have-tos we make, I seldom have the energy. But your recipes and beautiful photos are so inspiring! One of these days, I'm going to make one of your recipes! 🙂

    Reply

    • Thanks Raine, I completely understand how you feel. 🙂

      Reply

  11. I love orange creamsicles. They taste like summer. 🙂

    Reply

    • Yes they do 🙂

      Reply

  12. Yum! Great recipe... I NEED an ice cream maker! The one you linked to is like half-off right now, may be a good time to invest!! 🙂

    Reply

    • Oh you'll love it! I use mine all the time. 🙂

      Reply

  13. Can't wait for the San Francisco Indian summer to arrive so that I can make something like this. 🙂

    Reply

    • 🙂 it will be arriving soon, we've been having such lovely weather here {just a few hours away from you}

      Reply

  14. Just made this recipe! Love that it's made with real food! It tastes great, but I find it a little grainy though. Perhaps it's the gelatine? Not too sure. But it tasted good regardless! Thank you.

    Reply

    • Did you use collagen or gelatin? There's a huge difference. It sounds like you may have used gelatin since you said it's grainy. This recipe calls for optional collagen - not gelatin. Gelatin won't dissolve, which would make it grainy. I used collagen which fully dissolves in liquid. Hope that helps. I linked to the brand I used under the recipe if that helps.

      Reply

  15. Ice cream was something my family always made when I was growing up. 4th of July and Christmas required hand cranked. Since ice cream only takes a few minutes to mix and 20 minutes to freeze, I have never figured out why anyone would buy ice cream. Homemade is sooooo much better!

    Reply

    • I'm so delayed in responding to your thoughtful comment. How fun! Wonderful memories too! Homemade truly is the best. ?

      Reply

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