Orange Cream Pops

Line a 9-by-7-by-2-inch baking pan with plastic wrap, allowing a 5-inch overhang on the long sides. Let the ice cream soften at room temperature for about 20 minutes.

In a bowl, combine the softened ice cream and orange juice concentrate and mix until well blended. Pour into the pan and bring the plastic wrap up over the top. Place in the freezer and freeze overnight.

The next day, using a sharp knife, cut the frozen ice cream into 10 rectangles (2 rows, 5 rectangles per row). 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 firm.

Serve immediately, or wrap each pop in waxed paper, twist the paper where the pop meets the stick, and freeze until ready to serve or for up to 1 week. Makes 10 pops.

Adapted from Williams-Sonoma Family Meals, by Maria Helm Sinskey (Oxmoor House, 2008).