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Orange Creamsicles (Paleo Vegan)

Yields6 ServingsPrep Time10 minsTotal Time10 mins

One of my favourite frozen treats growing up were creamsicles. In the summer I could be seen rummaging through our ever so deep chest freezer in search of one stray that may have fallen out of the box. Fast forward to my teen years when I learned that I was allergic to dairy. Fast forward to adulthood when I found that I could no longer have refined sugar. I have not had a creamsicle for many years, but I still distinctly remember the bright sweet citrusy flavour and the wonderfully creamy texture. I have tried to re-create the perfect creamsicle but without all the things I, and many others cannot eat. I used low glycemic coconut nectar to sweeten these, however you can use the liquid sweetener of your choice, including your favourite KETO sweetener. These are also kid tested and approved so they are sure to be a hit with both young and old alike. I recommend getting a set of stainless steel popsicle molds for these as they release frozen treats like a dream. Silicone is my next choice for popsicle molds. It know it will not be easy, but hold out for at least 8 hours to make sure these have frozen in the freezer before you attempt to devour them.

 1 ⅔ cups full fat canned coconut milk do not use
 ¼ cup plain unsweetened dairy free yogurtI use Lavva brand yogurt
 3 medium/large oranges, zestedI use a microplane zester
  cup freshly squeezed orange juice
 4 tbsp coconut nectar
 1 tbsp vanilla extract
 1 tbsp arrowroot starch

Place all of the ingredients in a blender and power on high until smooth and frothy. Scrape down the sides of the blender half way through if needed and blend again. Depending on your blender you will need to blend for 2-4 minutes. Pour into 6 popsicle molds. Insert popsicle sticks and place on a flat surface in your freezer for at least 8 hours to fully firm up. Enjoy!

Nutrition Facts

Serving Size 1 creamsicle

Servings 0