Orange Cream Pops
Adults and kids alike will love these homemade pops, reminiscent of the creamy orange treats you used to buy from an ice cream truck. Freeze the pops in standard molds, or try the alternative method, which doesn’t require any special equipment. You can also skip the sticks altogether and just serve it in scoops, as you would ice cream.
- 1 qt. (1 l) vanilla ice cream, softened at room temperature for about 20 minutes
- 1/2 cup (4 fl. oz./125 ml) frozen orange juice concentrate, partially thawed
In a bowl, swirl together the ice cream and orange juice concentrate until barely blended.
Spoon the mixture into ice pop molds, dividing it evenly. Insert the sticks. Freeze the ice pops for at least 8 hours or up to overnight. Run the molds under warm water for 30 seconds to release the pops.
Alternatively, line an 8-inch (20-cm) square baking pan with plastic wrap, allowing a 5-inch (13-cm) overhang on 2 of the sides. Spoon the mixture into the prepared pan, bringing the plastic wrap up over the top. Freeze overnight. Cut the frozen ice cream into 10 rectangles. Using a small spatula, lift out each rectangle and insert a wooden pop stick into one end. If the pops have softened, lay them on a baking sheet and return them to the freezer until they have firmed up. Serve directly from the baking sheet, or wrap each pop in waxed paper, twist the paper where the pop meets the stick and freeze until ready to serve. Makes 8 to 10 pops.
Adapted from Williams-Sonoma Dessert of the Day, by Kim Laidlaw (Weldon Owen, 2013)