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Vegan Orange Creamsicle Ice Cream Cups

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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 9 ice cream cups
Author Brandi Doming

Ingredients

  • 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.

Instructions

  1. 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.
  2. 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.
  3. Stir in the zest.
  4. 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.
  5. 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.

Recipe Notes

Nutrition per ice cream cup: 106 calories | 8.3g fat | 1.3g protein | 7.8g carbs | .8g fiber | 5.5g sugar | 5mg sodium