It’s just starting to warm up in Minnesota. We’re starting to see some grass in our yard among the piles of still melting snow where the wind or the plows pushed it into larger piles. And I’m making popsicles! No, this isn’t just me being a crazy Minnesotan and thinking that 50 degrees feels hot. I’m actually making this now because January through April is the peak season for navel oranges. And when oranges are one of your two ingredients in a recipe, you want them to be in season.
I first came up with the desire to make these orange dreamsicle popsicles a couple years ago when I spent a week up in Ely driving my dad to some doctor appointments in the middle of August. My parents are lactose intolerant and can’t just pick up any ice cream treat in the store. My dad was talking about popsicles and loving dreamsicles as a kid (and probably some dreamsicle cookie I had made before), so I figured, why not try to make some of our own dreamsicles.
Here’s what you need:
Yep, just 2 ingredients. I did use lactose free ice cream – Breyer’s is the only brand I have seen that makes it, although there are lots of dairy alternative products available now too– when I made it with my parents that first time.
Start by juicing some oranges. I love these handheld juicers (#CommissionsEarned). The orange one is giant compared to my lime/lemon juicer but worth it for this.
The next step, we learned in trial and error. The first time we made these, we pushed ice cream down into the molds and poured the orange juice over, hoping for a swirl effect. Well, you can probably guess what happened. The ice cream floated to the top and the orange went to the bottom and you had a popsicle that was literally one half orange and one half ice cream. No orange and ice cream, dreamsicle magic happening.
So then my mom was home when we made our second attempt and she suggested we soften the ice-cream first and then stir in the orange juice. This turned out great. They do get a tiny bit icy, because of the high water content of the orange juice but for what we were after – a quick and easy and lactose-free popsicle this method was just the ticket.
Scoop some vanilla ice cream into a large measuring cup (because it has a spout) and use a rubber spatula to stir to help soften it.
Pour in the orange juice.
And stir it until it forms a mostly uniform mixture.
Pour the mixture into popsicle molds ((#CommissionsEarned)– whatever kind you have.
Mine you have to pop the cover on and then slide sticks in. Follow the instructions for your version.
When they are frozen, I unmold them by filing a sink up with warm water and holding the popsicle molds in the water (without submerging) for a little bit at a time until you can remove them. Wrap up the popsicles and pop them back in the freezer.
There is something about the combination of fresh squeezed orange juice and vanilla ice-cream that is just magical.
- 1 c fresh squeezed orange juice, from about 4 large navel oranges
- 1 ½ c ice cream
- Scoop ice cream into a large measuring cup or a bowl (preferably something with a spout). Mix the ice cream with a rubber spatula until it is stirrable and starting to soften but isn’t melted.
- Pour the orange juice into the ice cream and stir until it’s a uniform mixture.
- Pour into ice cream molds.
- Freeze until solid, overnight is best.
- Fill a sink with warm water. Put the popsicle molds into the water but hold it up so it doesn’t submerge. Hold it there for about 10 seconds at a time until the popsicles loosen and you can pop them out.
- Remove popsicles from mold and wrap in plastic wrap, waxed paper, or a plastic bag. Return to freezer.
These really are delicious and taste just as good now when we are just dreaming about summer in Ely. Perhaps they help with the Cabin Fever ! The picture you posted of them is excellent Dana! Such nice use of contrast! Mom