Best Orange Cream Pops Recipes

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ORANGE CREAM POPS



Orange Cream Pops image

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

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

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

ORANGE ICE CREAM POPS



Orange Ice Cream Pops image

Orange juice and vanilla ice cream prove to be ideal partners in these tasty pops. With so few ingredients, they're simple enough for little ones to help you make.-Antoinette Ronzio, North Providence, Rhode Island

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 1 dozen.

Number Of Ingredients 4

1 cup cold milk
2 cups vanilla ice cream
1 can (6 ounces) frozen orange juice concentrate, partially thawed
12 freezer pop molds or 12 paper cups (3 ounces each) and wooden pop sticks

Steps:

  • In a blender, combine milk, ice cream and orange juice concentrate; cover and process until smooth. , Pour 1/4 cupfuls into molds or cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.,

Nutrition Facts : Calories 79 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 26mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.

ORANGE CREAM POPS



Orange Cream Pops image

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

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

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.

REAL FOOD ORANGE CREAM ICE POPS



Real Food Orange Cream Ice Pops image

Grocery store ice pops are full of sugar, corn syrup, and artificial colors and flavors. Treat your kiddos to a delicious homemade version without all the junk. Enjoy!

Provided by RainbowJewels

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 8h15m

Yield 6

Number Of Ingredients 5

1 cup freshly squeezed orange juice
1 cup canned coconut milk
3 tablespoons raw honey
½ teaspoon pure vanilla extract
6 wooden pop sticks

Steps:

  • Whisk orange juice, coconut milk, honey, and vanilla extract together in a large measuring cup or bowl with a spout. Pour mixture into ice pop molds or small paper cups; add wooden pop sticks.
  • Place in freezer until solid, 8 hours to overnight.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 14.1 g, Fat 8.1 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 7.1 g, Sodium 5.8 mg, Sugar 12.1 g

ORANGE CREAM POPS



Orange Cream Pops image

Provided by Food Network Kitchen

Time 2h20m

Yield 8 servings

Number Of Ingredients 3

Cooking spray
1 quart vanilla ice cream
1 quart orange sherbet

Steps:

  • Place a baking sheet in the freezer to chill, about 20 minutes. Line the baking sheet with parchment paper and coat with cooking spray. Spray the insides of eight 3-to-4-inch cookie cutters and place on the parchment. Fill each cutter halfway with small scoops of ice cream and sherbet (about 1/2 cup of each), alternating to create a marbled effect. Repeat with another layer to fill the cutters. Smooth the surface of each with an offset spatula or the back of a spoon. Cover with plastic wrap and freeze 1 hour. Meanwhile, place another baking sheet in the freezer to chill, then line with parchment and coat with cooking spray.
  • Remove the cookie cutters from the freezer a few at a time, and use the plastic wrap to push the ice cream mixture out of the cutters. Insert a wooden stick halfway into the pop; smooth the surface if needed. Lay the pops on the other lined baking sheet, cover with plastic wrap and freeze until firm, about 30 more minutes.

ORANGE CREAM POPS



Orange Cream Pops image

Provided by Sandra Lee

Categories     dessert

Time 4h18m

Yield 10 pops

Number Of Ingredients 5

2 (15-ounce) cans Mandarin oranges, strained, juice reserved
1 cup sugar
1 cup heavy cream
4 ounces vanilla vodka, optional
Special Equipment: 10 count (3.5-ounce) ice pop mold

Steps:

  • For Ice Pops:
  • In a small saucepan add the reserved Mandarin orange juice and 1 cup of sugar, and cook over medium-high heat until thick and syrupy, about 8 minutes. Let cool to room temperature.
  • Reserve 4 orange segments for garnishing the Orange Fizz Cocktail. In a blender combine the cooled syrup with remaining oranges and puree. Reserve 1 cup of the blended orange mixture for Orange Fizz Cocktail. Add the heavy cream to the blender with remaining orange mixture and vodka, if desired, and blend until smooth. Pour into ice pop molds, cover, insert ice pop sticks and freeze until frozen, about 4 hours.

REAL FOOD ORANGE CREAM ICE POPS



REAL FOOD ORANGE CREAM ICE POPS image

Categories     Orange

Number Of Ingredients 5

1 cup orange juice, freshly squeezed
1 cup canned coconut milk
3 tablespoons raw honey
1/2 teaspoon pure vanilla extract
6 wooden pop sticks

Steps:

  • Whisk orange juice, coconut milk, honey, and vanilla extract together in a large measuring cup or bowl with a spout.
  • Pour mixture into ice pop molds or small paper cups. Add wooden pop sticks.
  • Place in freezer until solid, 8 hours to overnight.
  • To remove from mold, run under warm water for about 15 seconds.
  • Note: You can use 1 cup of pureed strawberries or blueberries in place of the orange juice to change things up a bit!

ORANGE CREAM POPS



Orange Cream Pops image

Semifreddo, or "half-frozen" in Italian, is reminiscent of frozen mousse and a great way to satisfy a homemade ice cream craving without an ice-cream maker. My version combines orange and coconut and is poured into ice-pop molds and frozen for a perfect summertime (or anytime!) treat.

Provided by Zac Young

Categories     dessert

Time 8h25m

Yield Eight 5-ounce ice pops

Number Of Ingredients 9

Nonstick cooking spray, for the molds
1 cup heavy cream
One 5.4-ounce can coconut cream (see Cook's Note)
1 tablespoon vanilla extract
1 cup granulated sugar
6 large egg yolks
1/2 teaspoon fine salt
1 tablespoon orange zest (from about 2 navel oranges)
1/2 cup fresh-squeezed orange juice (from about 2 navel oranges)

Steps:

  • Lightly spray the inside of eight 5-ounce ice pop molds with nonstick cooking spray.
  • Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until stiff peaks form, 2 to 3 minutes. Add the coconut cream and vanilla and continue to whisk until soft peaks form, about 2 minutes. Transfer to a large bowl and refrigerate until ready to use. Wash out the stand mixer bowl and whisk and dry completely.
  • Place the sugar and 1/4 cup water in a small saucepan fitted with a candy thermometer over medium heat and cook, stirring occasionally, until the sugar dissolves and the syrup reaches 240 degrees F, 7 to 8 minutes.
  • Meanwhile, combine the egg yolks and salt in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until the yolks are pale and fluffy, about 5 minutes. Fold in the orange zest and orange juice, then slowly drizzle in the hot syrup and continue whisking until the mixture is at room temperature, about 5 minutes.
  • Gently fold in the whipped cream mixture. Divide between the prepared ice-pop molds and freeze until solid, at least 8 hours and up to overnight.
  • To serve, briefly dip the frozen ice-pop molds in warm water before unmolding.

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