Ingredients
Ingredients
- 1 1/4 cup full-fat coconut milk (canned)
- 2 medium navel oranges (reserve 1 teaspoon of zest first, then peel and quarter)
- 1 teaspoon orange zest
- 1/3 cup pure maple syrup (can substitute with agave nectar)
- 2 teaspoons pure vanilla extract
- Pinch sea salt (optional)
Instructions
- Prepare Ingredients: Reserve 1 teaspoon of orange zest from the navel oranges. Peel and quarter the oranges, removing any seeds to ensure smooth blending.
- Blend Mixture: Place the coconut milk, peeled orange quarters, maple syrup, vanilla extract, and sea salt (if using) into a blender. Blend on high speed for 15-20 seconds until the mixture is completely smooth.
- Add Zest: Add the reserved orange zest to the blender and pulse 2-4 times to incorporate. For a smoother texture without flecks, add the zest in with all other ingredients before blending.
- Fill Popsicle Molds: Pour the blended mixture into a 6-piece popsicle mold, leaving about 1/4 inch of space at the top to allow for expansion during freezing. Insert popsicle sticks into each mold cavity.
- Freeze: Place the molds in the freezer for 4-6 hours or until completely frozen solid.
- Serve: Once frozen, remove the popsicles from the molds and enjoy your creamy, vegan orange creamsicle treats!
Notes
- Use full-fat coconut milk for the creamiest texture and best flavor.
- Maple syrup can be substituted with agave nectar for a slightly different sweetness profile.
- The pinch of sea salt is optional but enhances the flavors.
- To avoid texture from orange zest, blend it together with all other ingredients in step 2.
- For best results, use fresh navel oranges for a bright, sweet flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Vegan, American
- Diet: Vegan
