What do you do on National Creamsicle Day, August 14th? Make a Creamsicle-inspired recipe, combining orange and vanilla flavors into formats beyond the original Creamsicle ice cream pop.
The original and still beloved, a childhood flavor of ours, is a vanilla ice cream pop covered with orange sherbet.
We often combine a scoop of vanilla ice cream and a scoop of orange sherbet into a simple, heavenly, dessert.
But for those who like a more complex recipe, we’ve got seven of them below (cheesecake, ice cream cake, milkshake, and more).
Our legal department would like us to note that while “Creamsicle” may seem like a generic term, it is, along with Popsicle®, Fudgsicle®, and Yosicle®, a registered trademark of the Unilever Group of Companies and can only be used to identify the frozen confection products of Unilever.
That means only Unilever can sell anything by those names. But to identify recipes with the combination of orange and vanilla on our little website, we have some editorial license.
> The history of the Creamsicle.
This is a non-dairy recipe, made with coconut milk instead of dairy milk.
Thanks to Fruits From Chile for this delicious ice cream. Chile’s seasons are the opposite of North America’s, so their orchards are bursting with fruit while ours are hibernating.
1. CUT the peels from the oranges, then slice the orange flesh into thick rounds. Place the rounds on a baking sheet and freeze for 1 hour.
2. PLACE the frozen oranges, coconut milk, salt, agave, and vanilla extract in a food processor or a sturdy blender such as a Vitamix. Blitz until the ingredients are fully combined.
3. TRANSFER the liquid to a freezer-proof container. Cover and freeze until set. Before serving…
4. LET the ice cream thaw at room temperature for 5-10 minutes before scooping. Serve in bowls with slices of clementine and crumbled sugar cones.
Can you scoop it directly into cones? Sure!
This easy recipe for marbled orange fudge, from Diane Wampler of Morristown, Tennessee, came to us via Taste Of Home.
1. GREASE a 13×9-inch pan with 1-1/2 teaspoons butter; set aside.
2. COMBINE the sugar, cream, and remaining butter in a large heavy saucepan. Cook and stir over low heat until the sugar is dissolved. Bring to a boil; cook and stir for 4 minutes.
3. REMOVE from the heat; stir in the chips and marshmallow creme until smooth. Remove 1 cup of the mixture and set aside.
4. ADD the orange extract and food coloring to the remaining marshmallow mixture; stir until blended. Pour into the prepared pan.
5. DROP the reserved marshmallow mixture by tablespoonfuls over the top. Cut through with a knife to swirl (if you’re not sure how to do this, here’s a video). Cover and refrigerate until set.
6. CUT into squares.
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