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14Jul, 21
Clean Food Love
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Orange Creamsicle Homemade Ice Cream 🍊🍦🍊

Orange Creamsicle flavored ice cream treats have been a favorite of mine since I was a kid. There’s just something very nostalgic about it. The sweet cream combined with the tangy citrus just does it for me.

This method is a grown-up homemade version of that favorite creamy summer treat. It’s so fresh and bright tasting and it even smells delightful!

I really hope you try this one out for yourself!

Simple prep since you don’t even need an ice cream maker! Just a high-speed blender or food processor.

This recipe is gluten-free and great for those who are lactose intolerant or dairy-free as coconut cream can be used as a dairy replacement in so many recipes and treats.

Always chill your coconut cream cans in the fridge overnight. The coconut solids will rise to the top of the can in the fridge, leaving the coconut water on the bottom. You’ll need this concentrated cream found on top in order to create your fluffy Creamsicle ice cream. Once your cans have chilled in the fridge OVERNIGHT, then you’re ready to make your ice cream.

Make sure you choose a “plain, unsweetened” version and read the label closely for additives.

The sweetness level in ice cream is such a PERSONAL preference, so please consider this when adding in the maple syrup or honey. Depending on your taste, you may want a bit more or less.

6 servings


  • 3 large fresh organic oranges
  • 2 tsps fresh orange zest
  • 2 cups VERY COLD coconut cream, chilled in the fridge overnight
  • 1/3 cup maple syrup, or raw honey
  • 1 tsp vanilla extract


Line 2 baking sheets with parchment paper.

Then, using a sharp chef’s knife, follow the round shape of your orange to remove the peel including the white parts.

Slice oranges as shown and lay them onto the prepared baking trays in a single layer.

Freeze your orange slices for at least 4 hours to overnight.

Once the oranges are frozen, add them to a high-speed blender or food processor.

Add in the orange zest, coconut cream, maple syrup, and vanilla extract. Process until smooth. You may need to stop your machine and using a spatula scrape down the sides several times.

Serve immediately as soft-serve ice cream or transfer it into an airtight container and keep it in the freezer for up to 2 weeks.



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