Frozen Creamsicle Coco-cream
Part 3 of a 3 part series
Summer is here and hot days have arrived. Sometimes I long to be transported back to those carefree afternoons of summer vacation when we lounged by the pool and enjoyed popsicles to help beat the heat. My parents had an old fridge/freezer in the garage that my mom would stock with frozen treats, so my brother and I would keep our sticky messes outside.
Although fudgesicles were a staple, sometimes my mom would mix it up and buy creamsicle popsicles. There was something about the creamy vanilla center with the tangy orange outside that dazzled my tastebuds. It's a flavor that takes me back to those lazy days by the pool.
Here's a dairy-free creamsicle "ice cream" with a coconut milk base, thus the name coco-cream. Serve it with fruit salad, sandwiched between gluten-free gingersnaps, or with a toasted coconut topping. Delish!
Frozen Creamsicle Coco-Cream
makes about 3 cups
1 (14 ounce) can full-fat coconut milk (~2 cups)
1 Tbs orange zest
1 cup orange juice (about 3 medium oranges*)
1 tsp vanilla extract
1 tsp vanilla powder, scraped vanilla bean or more extract
1/3 cup agave nectar or honey
1 Tbs cointreau or grand marnier
Combine ingredients. Stir well.
Pour into ice cream maker and follow manufacture's instructions. Serve immediately or move to freezer safe container for another time. When you are ready, remove ice cream from freezer about 5 minutes before serving to allow it to soften.
*Ingredient Note: for those seasonal sticklers out there who think oranges are a winter crop, we have an orange tree that pumps out sweet juicy oranges year-round. Hooray for fresh orange juice (and mimosas)!