Author: Ok well, 5 Minute Vegan Creamsicles plus freezing time to be exact.
Is August 31st too late for a popsicle recipe? Probably, but I'm doing it anyways. I'm a rebel like that. The days are still sticky hot here in Toronto, so these fresh, orangey, creamy popsicles are the perfect treat for me.
I think creamsicles are one of the best summer sweets, but it suddenly occurred to me that I hadn't had one since I went vegan! Obviously, that had to change immediately, and by immediately I meant in 5 minutes flat.
I did a bit of googling and found there are many creamsicle recipes on the web. There are recipes from Gal on a Mission, Katie Cucina, Tidy Mom, and Inspired Edibles. Cinco Shopper even required a fancy popsicle maker thingy to get the orange on the outside, ice cream on the inside type popsicle. Very cool, but a gadget I did not own or need. So to make my version, I just used what I had on hand and tasted my way to the perfect creamsicle.
Hot dang are these good!! Wait a second... hot dang? More like cold dang! ...Is "cold dang" a thing? Well, it should be because that's how I would describe these vegan creamsicles. Seriously creamy and bursting with orange zestiness.
You know what's pretty cool, these are really not even that bad for you either. Just orange juice, coconut milk, vanilla extract and a bit of agave. Very cool my friends. Literally. ~smirks at cheesy pun.~
To make 5 Minute Vegan Creamsicles: just toss all the ingredients into a blender and blend for a few seconds to combine. Alternatively, you could just whisk the ingredients together in a bowl, but I like the blender because it makes it easy to pour mixture straight into the popsicle molds.
Like so. I used a popsicle mold similar to this one, but any popsicle mold will do. Insert the popsicle sticks and freeze for about 4 hours or until ready to serve. I left mine overnight.
Run warm water over the mold to help release a popsicle when you are ready to enjoy your frosty treat.
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4 Ingredient Vegan Creamsicles
Servings: Popsicles
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Ingredients
- 1 cup full-fat coconut milk
- 1 cup orange juice
- 3 tablespoons agave
- ½ teaspoon vanilla extract
Instructions
- Toss all the ingredients in a blender and blend for a few seconds to combine. Alternatively, you could just whisk the ingredients together in a bowl, but I like the blender because it makes it easy to the pour mixture straight into the popsicle molds.
- Pour the mixture into the popsicle molds and insert the popsicle sticker. Freeze for about 4 hours or until ready to serve. Run warm water over the mold to help release a popsicle when you are ready to enjoy your frosty treat.
Nutrition
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I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon appetegan!
Sam.
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G'Ma in RP says
After reading this recipe yesterday I dug out my Tupperware ice pop molds and made these Creamsicles. Just had one now. I don't think I've ever made anything so easy or so DELICIOUS, ever! Thank you Sam
Denise says
Do you refrigerate the full fat coconut milk and use only the hardened coconut?
Jess @ IDTLC Support says
No, you can use the shaken up can! If you like a richer and creamier version, you can try refrigerating the can and just using the solid coconut milk. 🙂
Landon says
Sam, I'd love to try these but I'm allergic to coconut & soy. I have tried to make ice cream with almond milk and it was very icy, as you said above. Can you recommend another nondairy option that might work in place of the coconut milk? I'm still in the trying to figure these allergies out phase.
Noël says
Hemp milk might work. I usually buy unsweetened.