Can I Tell You About the First Time I Made These?
Alright, so picture this: It’s the middle of July, hotter than a jalapeño’s armpit (my Texan aunt’s favorite saying), and my old window AC is basically just moving warm air around. I remembered my grandma used to make these orange pops with that creamy center, and I figured, why not try to recreate ’em? Long story short, my first batch was more like orange-scented ice cubes than anything dreamy, but I got there in the end! Now, these Creamy Orange Dreamsicle Popsicles are basically the only way I survive summer, and, well, my friends and family won’t let me forget that first ‘crunchy’ attempt—I promise, this version is much better.
Why You’ll Love This (Or At Least, Why I Do)
I make these whenever I want to feel like a kid again, honestly. My nephew goes absolutely bonkers for ’em (sometimes demands two, the cheeky rascal). And if we’re being real, they’re way easier than you might think—plus, I’ve had less luck with store-bought ones lately (why are they always freezer burned, huh?). The creamy part sort of hits that sweet spot between tangy and rich, and the orange is like the one bright spot in a heatwave. Oh, and I used to get so mad about the popsicle sticks sliding out, but I figured that out (see notes below!).
Here’s What You’ll Need
- 1 cup orange juice (fresh is amazing, but I’ve used store-bought when I’m lazy—no shame)
- 1/2 cup heavy cream (sometimes I swap in coconut cream if I feel fancy or want it dairy-free)
- 1/2 cup vanilla yogurt (Greek yogurt is fine, or honestly, regular works too; my grandmother always insisted on plain, but vanilla’s my favorite)
- 3 tablespoons honey, maple syrup, or sugar (I go with honey—unless it’s all crystallized, then it’s whatever I can grab fast)
- 1 teaspoon pure vanilla extract (or leave it out if you don’t have it—no one will tattle)
- Pinch of salt (totally optional, but I actually think it makes a difference)
- Zest of half an orange (skip if zesting feels like a pain—sometimes I do, sometimes I don’t)
How I Throw These Together (Mostly Without Drama)
- Mix the base: Combine the orange juice, cream, yogurt, sweetener, vanilla, salt, and orange zest in a big bowl. Whisk until smoothish—honestly, some lumps are fine. This is where I usually sneak a taste (quality control, right?).
- Pour carefully: Pour the mixture into popsicle molds (if you don’t have molds, see below). Don’t worry if it looks a bit separated at first; it always comes together after freezing.
- Add sticks: Pop in your sticks. If they don’t want to stay centered, I sometimes freeze for 30 minutes then shove the sticks in so they stand up straight. Or just accept wobbly pops. Life’s too short.
- Freeze: Freeze at least 4–6 hours, or overnight if you remember. I tend to forget and check too soon, so they’ve been eaten half-frozen more than once (not the worst!).
- Release and enjoy: To get them out, run the molds under warm water for a sec. Not too long or you’ll have orange puddles. And you’re done!
Some Notes (AKA: What I Learned the Hard Way)
- If you use low-fat yogurt, the popsicles get a bit icier. Not bad, just less creamy. Actually, I find full-fat is worth it here.
- Don’t over-zest. I once went zest-happy and it tasted like soap. A light hand, trust me.
- If you don’t have honey, brown sugar is fun but it takes longer to dissolve. Maybe heat it gently with the juice first?
If You Want to Mix Things Up (Or Just Ran Out of Something)
- I’ve swapped orange juice for pineapple once. It was weird? Not bad, just not Dreamsicle-y. Lemon works if you love tart stuff.
- Using coconut yogurt instead of regular gives it a sort of tropical vibe. My sister says it’s better that way (not sure I agree).
- One time I tried adding chocolate chips. They all sank to the bottom and made a mess. Maybe don’t bother.
What If You Don’t Have Popsicle Molds?
I used to think you had to have fancy molds. But actually, I’ve made these in paper cups with plastic spoons for sticks. Or, my favorite hack: ice cube trays and toothpicks (they’re tiny, but so cute). You can also just pour into a loaf pan, freeze, and scoop it out like granita—been there, done that.
How to Store (Not That They Last Long)
Technically, you can keep these in the freezer for up to two weeks in an airtight zip bag or container. But, honestly, in my house, they never last more than a day except that one time I made a double batch and forgot about them (they were still good a week later, maybe even better—the flavors meld!).
Serving Ideas (And a Quick Tangent)
We pretty much just eat these straight from the freezer, but if I’m feeling posh, I serve with extra orange zest on top or a little drizzle of melted chocolate. Once, we had a ‘popsicle brunch’—don’t ask—and these were the first to go. Also, have you ever tried dipping a popsicle in whipped cream? Sounds weird, but it’s honestly amazing.
Things I Wish I’d Known (Pro Tips from My Many Mistakes)
- Let the mixture sit for 5 minutes after mixing before pouring. I rushed this once, and the cream separated (not cute).
- Don’t try to unmold too early. I know it’s tempting, but the sticks will just come right out and you’ll have to eat the rest with a spoon. Which is still good, actually.
- If you use paper cups, don’t fill all the way—otherwise, they spill everywhere. Learned that the messy way.
FAQ (Because People Actually Ask Me These Things)
Can I make these vegan?
Yup! Use coconut cream and plant-based yogurt. I haven’t tried every combo, but coconut seems to work best (cashew was kinda odd).
Do I really need orange zest?
Nope. It adds zing, but if zesting makes you want to scream, just skip it.
Can I use bottled orange juice?
Of course. I do it all the time. Fresh is better, but I’m not squeezing oranges at 10pm for anyone.
Will these work with Stevia?
Probably, but I haven’t tested it. I once tried with agave and it was fine, a bit less rich.
What’s a good popsicle mold?
I like the silicone ones from OXO, but you can also see a big roundup at Serious Eats. Or just use whatever you’ve got lying around (see above!)
(By the way, if you’re curious about homemade ice cream in general, The Kitchn’s guide is super helpful, even if you don’t have a machine.)
Ingredients
- 1 1/2 cups fresh orange juice
- 1 tablespoon orange zest
- 1/2 cup granulated sugar
- 1 cup vanilla Greek yogurt
- 1/2 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon honey
- Pinch of salt
Instructions
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1In a medium bowl, whisk together the orange juice, orange zest, and granulated sugar until the sugar is dissolved.
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2In a separate bowl, combine the vanilla Greek yogurt, heavy cream, vanilla extract, honey, and a pinch of salt. Mix until smooth and creamy.
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3Gently fold the orange mixture into the creamy yogurt mixture until well combined.
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4Pour the mixture evenly into popsicle molds, leaving a little space at the top for expansion.
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5Insert popsicle sticks and freeze for at least 4 hours, or until completely solid.
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6To serve, run the molds under warm water for a few seconds to easily release the popsicles.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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