These 5 Ingredient vegan dairy-free Orange Creamsicle Ice Cream Cups are made with coconut milk, cashew butter, maple syrup and fresh oranges. These are so creamy and fruity and downright delicious. No need for an ice cream maker!
You know summer is here whenever I start breaking out the cold desserts. These Orange Creamsicles were a reader request from one of my lovely readers, Estee. She recently made my Chocolate Fudge Ice Cream Cups (make those STAT if you haven’t) and loved them so much, she immediately requested an orange creamsicle. Don’t have to ask me twice!
These are divine. Creamy, rich, smooth and oh-so-orangy. I used the same base as my chocolate ones with the coconut cream and a hefty dose of fresh orange juice, vanilla and cashew butter. Since fresh oranges are so wonderfully sweet naturally, only minimal syrup was required. The taste is perfectly sweet, nostalgic and the best treat for the hotter days.
I love this idea of ice cream cups because they are just a quick grab-n-go and require NO ice cream maker! I had completely forgotten about the chocolate ones until another reader also made them and raved about them about a week ago, which prompted me to share them again on social media. Thanks to that, we now have this new flavor to add. Oh, the possibilities!
To make these, you will need just 5 ingredients!
- coconut cream
- fresh orange juice
- raw cashew butter
- pure maple syrup or agave
- vanilla extract
How to Make Dairy-free Vegan Orange Creamsicle Ice Cream
First, make sure you have placed your cans of full-fat coconut milk in the fridge for at least 1 day, 2 or more preferred so it gets very thick. I strongly recommend the Thai Kitchen brand for best results in thickness of the cream. It completely separates from the water and firms up, which is exactly what you want, since we are only using the cream.
Just add all of the ingredients to a blender (except the zest). You’ll stir it in after blending.
Pour the mixture into the liners. Try not to drink it all first.
Top with extra orange zest if desired.
Freeze 1-2 hours until firm enough to eat.
Last step. EAT. Devour and enjoy!
This is the same method used in my Chocolate Fudge Ice Cream Cups I wrote 4 years ago, they are amazing to put it mildly, so try those too!
Be sure to leave feedback below after you make these!
Vegan Orange Creamsicle Ice Cream Cups
- 250 grams heaping cup coconut cream (the coconut cream part ONLY from 2 13.6oz cans of FULL-FAT coconut milk)
- 3/4 cup 180g FRESH squeezed orange juice (it makes ALL the difference in flavor!)
- zest of 1 orange
- 2 tablespoons 40g pure maple syrup or agave
- 2 tablespoons 32g raw cashew butter (if allergic to nuts, you can omit, the ice cream will just be less creamy)
- 3/4 teaspoon vanilla extract
- pinch of salt optional
I highly recommend Thai Kitchen brand as it seems to have the best quality, thickest and creamiest coconut cream. Other brands tend to be watery. You can find it in the Asian food section. You will need to place the cans in the fridge overnight at least, 2 days is even better, so you can scoop out only the hardened cream at the top of the can.
- After your cans have chilled, the best way I found to remove the thickened/hardened coconut cream is to turn the can upside down and remove the bottom, then just pour the water out. With the Thai Kitchen brand, it is easy to do this since it gets so thick. Otherwise, scoop out the thickened/hardened cream from the cans making sure to measure out 250 grams, do NOT use the water. Add to a blender or food processor.
- Add the remaining ingredients (except the zest) and to a blender or food processor and process until completely smooth, scraping the sides a couple of times during. If using cold oranges, it can cause the cream to temporarily seize up so just keep blending until it smooths back out.
- Stir in the zest.
- Pour the ice cream base into 9 foil liners in a muffin pan. If using paper liners, they will stick to the pan and be harder to remove, but setting them out for 5-10 minutes will soften them to remove from the pan. Garnish with extra zest if desired for presentation.
- Place in the freezer until solid, 1-2 hours. If they freeze longer or overnight, set them out about 10 minutes before eating so they can soften just a bit.
Nutrition per ice cream cup: 106 calories | 8.3g fat | 1.3g protein | 7.8g carbs | .8g fiber | 5.5g sugar | 5mg sodium
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