These homemade 3-Ingredient Orange Creamsicles are smooth, creamy, and full of nostalgic flavour - just like the classic, but made with better-for-you ingredients. Blended with fresh oranges, creamy coconut milk, a splash of vanilla, and a touch of honey, they’re bright, refreshing, and taste just like summer in a popsicle.
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Why You'll Love This Recipe
These Orange Creamsicle popsicles are a refreshing twist on a nostalgic classic. They’re creamy, citrusy, and made with simple, wholesome ingredients - no artificial flavours or colours here. Perfect for both kids and adults, this homemade version is just as tasty as the ones you remember, but much healthier.
- A healthy take on a childhood favourite
- Naturally sweetened and made with real fruit
- Creamy, citrusy, and super refreshing
- Easy to make with simple pantry ingredients
Ingredients
- Coconut milk - Full-fat canned coconut milk gives that ultra-creamy base. You can also use Greek yogurt for a tangier version.
- Oranges - Fresh navel oranges or mandarins bring in the classic citrus flavour. Their natural sweetness helps balance the richness of the coconut milk.
- Orange zest - Boosts the citrus flavour and gives the popsicles a more intense, aromatic orange taste.
- Honey - Adds natural sweetness and helps soften the popsicle texture for a smoother bite.
- Vanilla extract - For that classic creamsicle flavour that ties the citrus and cream together.
See recipe card for quantities.
Instructions
STEP 1: Using a fine grater, zest oranges until you get 1 teaspoon of orange zest.
STEP 2: Peel and slice oranges into segments (roughly 1.5 cups of orange segments).
STEP 3: Add ingredients into blender.
STEP 4: Blend ingredients until smooth. Taste and adjust as needed.
STEP 5: Pour mixture into popsicle molds. Leave a bit of room at the top (about ¼") of the molds to allow for expansion during freezing.
STEP 6: Freeze for at least 6 hours (or overnight if possible.
STEP 7: Once frozen, run popsicle mold under warm water to loosen popsicles, then slide them out. Enjoy!
Storage and Equipment
You’ll need a good blender or food processor to get a smooth, even mixture. I love using my Vitamix for fruit popsicles because it’s powerful enough to blend everything down to a perfectly smooth texture (especially great if using frozen fruits). But if you're looking for something more budget-friendly, a Nutribullet works great too.
When it comes to popsicle molds, I personally prefer those made from silicone, like this one here (which is the one I use). The flexible silicone base makes it easy to push in to release the popsicles, which being sturdy enough so that it doesn't tip over easily. But if you don't have a mold, sticking popsicle sticks into paper cups, ice cube trays, or muffin tins can also work in a pinch too.
My recipe makes roughly 30 ounces of popsicle mixture, which fills 10 standard 3-ounce molds. If your mold is smaller or you’re making fewer popsicles, simply scale the recipe down to match the volume you need.
Store popsicles in a freezer-safe container or freezer bag for up to 2 months. Individually wrap popsicles in parchment paper to prevent sticking in the freezer.
Toasty's Tips
- My recipe makes roughly 30 ounces of popsicle mixture, which fills 10 standard 3-ounce molds. If your mold is smaller or you’re making fewer popsicles, simply scale the recipe down to match the volume you need.
- Use Full-Fat Coconut Milk or Yogurt for the creamiest texture. Lower-fat options tend to get icier.
- Zest first, then peel. Zesting oranges is much easier before peeling them.
- Don’t Skip the Vanilla Extract – It’s the secret to making these taste just like classic creamsicles.
- Always Taste Before Freezing. Freezing dulls flavours, so your mixture should taste slightly sweeter and stronger than how you want the final popsicle to be. Give it a quick taste and adjust sweetness, citrus, or salt as needed before you pour it into your molds.
- Add a Bit of Sweetener. Natural sweeteners like honey, maple syrup, or agave don’t just enhance flavour - they also lower the freezing point, which helps your popsicles freeze softer and smoother. Even using naturally sweet, ripe fruit helps with this!
- Leave Room at the Top. Always leave about ¼ inch of space at the top of your molds. Liquid expands as it freezes, so this helps prevent overflow and keeps your molds clean.
- Run Molds Under Warm Water to Release. To release popsicles easily, run the molds under warm water for 10-15 seconds. They should slide right out - or if you’re using silicone molds, just push them out from the bottom.
- Store Popsicles Properly. Once frozen, remove the popsicles from their molds, wrap them individually in parchment paper, and store in a freezer-safe container or bag. This helps prevent sticking and freezer burn.
Other Recipes to Try:
Looking for other Homemade Popsicles like this? Try these:
📖 Recipe
3-Ingredient Orange Creamsicles
Suggested Equipment
Ingredients
- 1 can full-fat coconut milk - 13.5 oz can (or 1.5 cups Greek yogurt)
- 1.5 cups orange segments - 2 large or 3 medium sized, peeled
- 1 teaspoon orange zest
- ¼ cup honey - or maple syrup or agave
- 2 teaspoon vanilla extract
Instructions
- Zest oranges until you get 1 teaspoon of orange zest.
- Peel and slice oranges into segments (roughly 1.5 cups of orange segments).
- Add ingredients into blender.
- Blend ingredients until smooth. Taste and adjust as needed.
- Pour mixture into popsicle molds.
- Freeze for at least 6 hours (or overnight if possible).
- Once frozen, run popsicle mold under warm water to loosen popsicles, then slide them out. Enjoy!
Notes
- Watch the full step-by-step video tutorial here.
- My recipe makes roughly 30 ounces of popsicle mixture, which fills 10 standard 3-ounce molds. If your mold is smaller or you’re making fewer popsicles, simply scale the recipe down to match the volume you need.
- Use Full-Fat Coconut Milk or Yogurt for the creamiest texture. Lower-fat options tend to get icier.
- Zest first, then peel. Zesting oranges is much easier before peeling them.
- Don’t Skip the Vanilla Extract – It’s the secret to making these taste just like classic creamsicles.
- Always Taste Before Freezing. Freezing dulls flavours, so your mixture should taste slightly sweeter and stronger than how you want the final popsicle to be. Give it a quick taste and adjust sweetness, citrus, or salt as needed before you pour it into your molds.
- Add a Bit of Sweetener. Natural sweeteners like honey, maple syrup, or agave don’t just enhance flavour - they also lower the freezing point, which helps your popsicles freeze softer and smoother. Even using naturally sweet, ripe fruit helps with this!
- Leave Room at the Top. Always leave about ¼ inch of space at the top of your molds. Liquid expands as it freezes, so this helps prevent overflow and keeps your molds clean.
- Run Molds Under Warm Water to Release. To release popsicles easily, run the molds under warm water for 10-15 seconds. They should slide right out - or if you’re using silicone molds, just push them out from the bottom.
- Store Popsicles Properly. Once frozen, remove the popsicles from their molds, wrap them individually in parchment paper, and store in a freezer-safe container or bag. This helps prevent sticking and freezer burn.
STEP-BY-STEP VIDEO
You can find step-by-step video tutorials for all of my recipes on my YouTube Channel. There you'll find many more tips and tricks to help you along!
Nutrition
Note: Nutrition information is automatically calculated, so should only be used as an approximation.
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