Description
Clean, healthy, and super easy 3-ingredient orange creamsicle recipe to make this summer!
Ingredients
- 2 whole Naval Oranges, Including Zest
- 1 can (13 1/2 Oz. Size) Full Fat Coconut Milk, Divided (not Refrigerated)
- 2 Tablespoons Raw Honey, Divided
Preparation
Before slicing the oranges, zest 1 teaspoon of orange zest off the peel. Slice oranges into wedges and remove peel and any seeds. Add orange wedges into a blender, along with half of the raw honey, full fat coconut milk (reserving ⅓ of a cup), and orange zest.
Blend until fully pureed; you don’t want any chunks so really make sure it’s smooth. Pour the orange cream mixture into the popsicle mold, making sure only to fill them about ⅔ of the way up in order to leave space for the cream mixture (see instructions below).
Place the popsicle mold into the freezer and freeze for about 1 hour, until it’s solid enough to hold a popsicle in place without falling over, but not yet frozen.
While the mold is in the freezer, combine remaining ⅓ cup of the coconut milk with remaining honey and mix until smooth (you may need to use a whisk).
After 1 hour, carefully add the popsicle sticks into the center of the popsicles and then carefully pour the sweetened cream mixture to fill the popsicle to the top. Place back in the freezer and freeze until solid, at least 4–5 hours.
