This orange creamsicle ice cream is creamy, zesty, and perfect for summer! You’ll just need 5 ingredients, most of which you probably already have, and it’s so easy to whip up. If creamsicles were your childhood favorite, you’ll love this homemade, dairy-free version!
You don’t need an ice cream maker to prep this no-churn orange creamsicle ice cream—just a blender and something freezer-safe to pour it into! And if you’re into citrusy treats, try my vegan lemon curd.
Why I Love This Recipe
This orange creamsicle ice cream seriously tastes like summer in a scoop. It has the perfect balance of fresh orange juice, zest, and creamy coconut milk that makes it taste like the creamsicles we all grew up with, but way more satisfying!
The best part? No ice cream maker, no churning, and no weird ingredients—just blend it, freeze it, and you’re done. It’s creamy, refreshing, and has that nostalgic orange-vanilla flavor that always hits the spot.
Whether you’re making it for yourself or sharing it with dinner guests, this recipe is a total crowd-pleaser. Trust me, I keep a batch in my freezer all summer long!
Ingredient Notes
Here’s a full breakdown of the ingredients you’ll need for this orange creamsicle ice cream.
- Orange Juice & Zest: Freshly squeezed orange juice provides the brightest flavor, while store-bought can work in a pinch. Just choose pulp-free for the smoothest texture. Orange zest intensifies the citrus profile and gives the ice cream a fresh, vibrant lift.
- Full-Fat Coconut Milk: Adds creaminess and body to the ice cream. Chill the cans overnight to separate the thick cream, which is key for a rich, scoopable texture.
- Sweetened Condensed Coconut Milk: Provides sweetness and a dense, creamy texture. You can use coconut or oat-based condensed milk here.
- Maple Syrup: Adds natural sweetness with a subtle depth of flavor. Use pure maple syrup, not pancake syrup, for the best results.
- Vanilla Extract: Elevates the creamsicle flavor by rounding out the citrus with a smooth, warm note. I recommend using pure vanilla extract for the most aromatic flavor.
Substitutions
- Coconut Milk: For a slightly different creamy texture with a milder flavor, blend soaked cashews with a little water. You can use this cashew cream as a 1:1 replacement.
- Condensed Coconut Milk: If you don’t have any on hand, you can make a quick version by simmering full-fat coconut milk with sugar. Use 1 can of coconut milk and ⅓ cup of sugar, then let it gently simmer until reduced by about half.
- Maple Syrup: Feel free to use the same amount of agave or coconut nectar.
- Orange Juice: If you don’t have oranges, you could try an equal amount of lemon juice and lemon zest. Just note that you will need to increase the amount of sweetener.
How to Make
With no need for any fancy equipment, this orange creamsicle ice cream comes together so easily! Just follow my tips for the best results.
Preparation
Chill the coconut milk cans in the fridge overnight. Grate the orange zest using a microplane or fine grater. Only use the orange-colored part of the peel, avoiding the bitter white pith underneath. Juice the oranges using a handheld citrus juicer or reamer. Strain out seeds and excess pulp.
Assembly
Step 1
Open the chilled coconut milk cans and scoop out only the coconut cream into a high-speed blender. Reserve the leftover watery portion for smoothies or cooking.
Step 2
Add the orange juice, grated zest, sweetened condensed coconut milk, maple syrup, vanilla extract, and salt into the blender. Blend on high until completely smooth and creamy.
Step 3
Pour the blended mixture into a loaf pan or freezer-safe container. Smooth the top with a spatula, cover with foil or an airtight lid, and freeze for at least 6-8 hours, or overnight. To prevent ice crystals from forming, you can place a piece of parchment directly on the surface.
Step 4
Before serving, remove the container from the freezer and let your orange creamsicle ice cream sit at room temperature for 10-15 minutes to soften slightly. Dip your ice cream scoop in warm water, scoop, and enjoy!
Expert Tip
Always chill the cans overnight and resist the urge to shake them! This ensures a proper separation of the thick cream and water. Using only the thick cream gives the ice cream that rich, velvety texture that emulates dairy-based versions.
Serving Suggestions
Serve this orange creamsicle ice cream with fresh fruit like sliced strawberries or blueberries for a refreshing contrast. You can also serve it in waffle cones for a crunchy finish.
For an extra treat, top it with a dollop of my coconut whipped cream or oat milk whipped cream. And if you’re hosting, try scooping it over a warm olive oil cake or vegan sponge cake!
Recipe Tips
- Chill the Cans Upright: Keep the coconut milk cans upright in the fridge overnight. This allows the cream to separate and rise, making it easier to scoop out the thick portion.
- Use a Metal Loaf Pan: Freeze the ice cream in a metal pan for faster, more even freezing. Metal conducts cold better than glass or plastic, improving the final texture.
- Taste Before Freezing: After blending, taste the base and adjust the sweetness or acidity if needed. The cold will dull the sweetness slightly, so it should be slightly sweeter at room temperature.
Frequently Asked Questions
You can, but fresh juice gives the ice cream a better flavor. If you use store-bought orange juice, choose one without pulp and added sugar for better control over the sweetness and texture.
Some brands don’t fully separate, especially if they contain emulsifiers. Try placing the can in the coldest part of your fridge or switching to a brand with just coconut and water listed in the ingredients.
Make sure your mixture is well-blended and tightly covered before placing it in the freezer. Adding sweetened condensed milk also helps stop crystal formation.
Storing & Reheating
Let your orange creamsicle ice cream chill undisturbed in the freezer for at least 6-8 hours, then transfer to long-term storage containers once it’s firm. Keep it in a freezer-safe container with minimal space to reduce air exposure. A metal loaf pan tightly wrapped with foil or a silicone lid works well. For the best flavor quality, enjoy it within 2-3 weeks.
More Vegan Desserts
Orange Creamsicle Ice Cream (Only 5 Ingredients)
DESCRIPTION
INGREDIENTS
- 1 cup orange juice freshly squeezed
- 2 cans (13.5) oz unsweetened full fat coconut milk chilled in the refrigerator overnight
- 1 can (11.25) oz sweetened condensed milk (dairy-free) I prefer the coconut or oat milk condensed milk
- ½ cup maple syrup
- 1 teaspoon vanilla extract pure
- 1 tablespoon orange zest grated from the orange
- ¼ teaspoon salt
METHOD
- Grate the zest from the oranges using a zester or a box grater.Note: Only remove the colored part of the orange (not the pith). The pith will have a bitter taste.
- Squeeze out the fresh juice from orange using a citrus squeezer.
- Scoop out the thick coconut cream from the chilled coconut milk cans, and place the cream into a blender cup.
- Add orange zest, orange juice, vanilla extract, maple syrup, salt and blend at a high speed till smooth and creamy.
- Pour the ice cream mixture into a bread tin, cover with foil, and freeze for at least 6-8 hours or overnight until firm.
- Take the ice cream out of the freezer for about 1-15 minutes before serving to allow it to soften. Note: It helps to wet your ice cream scooper in hot water before scooping.
Vee S. says
You mention adding stevia sweetener in the directions, but you don't list the amount in the ingredients list. ???? Thanks.
Puja Verma says
You can try using stevia sweetener as a substitute (1/2 tsp of pure stevia extract for 1/2 cup maple syrup), but keep in mind that this will change the overall flavor. Another option is to try replacing just 1/4 cup of maple syrup (half) with 1/4 tsp of pure stevia extract. To avoid too much change in flavor, other options include coconut nectar or agave nectar.