Orange Creamsicle Popsicles
Creamy vanilla yogurt swirls with bright orange juice in these easy, no-cook popsicles that taste just like the classic ice cream truck treat, with far less sugar.
- Prep
- 15 min
- Cook
- —
- Wait
- 6 hr 30 min
- Total
- 6 hr 45 min
- Makes
- 8 popsicles (about 3-ounce / 90 ml molds)
Steps
Before you start
- Make sure your popsicle molds fit in a level space in your freezer.
- Plan for about 6½ hours total, including freezing; overnight is even better for clean unmolding.
- Chill the orange juice and yogurt so the mixtures stay cold and layer neatly.
- Use pulp-free orange juice for the smoothest texture.
Prepare the molds
- Set the popsicle molds upright in their tray or stand on a flat surface, and clear a level spot in your freezer.
- Have the sticks and lids ready.
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Ready when: Molds stand upright and steady.
Tip: Fill a tray or baking sheet under the molds so you can carry them to the freezer without spilling.
Mix orange layer
- In a liquid measuring cup, whisk the orange juice, 2 tablespoons honey, and orange zest (if using) for about 30 seconds until the honey fully dissolves.
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Ready when: No honey streaks remain at the bottom of the cup.
Tip: If the honey is thick, warm the jar in hot tap water for a few minutes first.
Mix creamy layer
- In a medium bowl, whisk the vanilla yogurt, 1 tablespoon honey, vanilla extract, and salt for about 1 minute until smooth and pourable like thick cream.
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Ready when: Mixture is completely smooth with no lumps.
Tip: If your yogurt is very thick, whisk in 1 to 2 tablespoons of the orange mixture so it pours easily.
Fill the molds
- Alternate spoonfuls of creamy mixture and pours of orange mixture into each mold, using about 2 tablespoons (30 ml) of creamy and 2 tablespoons (30 ml) of orange per mold, filling to within ¼ inch (6 mm) of the top.
- Start with creamy and finish with orange.
- Tap each mold gently on the counter to settle the layers.
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Ready when: Each mold is filled to ¼ inch below the rim with visible layers.
Tip: Leave a little headspace because the mixture expands as it freezes.
Swirl the layers
- Insert a butter knife or skewer into each mold and make one or two gentle up-and-down swirls to create a marbled creamsicle look.
- Do not over-stir or the colors will blend into a pale orange.
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Ready when: Orange and cream ribbons are visible against the mold walls.
Add sticks and freeze
- Cover the molds with their lid, or with foil pierced for the sticks.
- Insert the sticks and freeze on a level shelf for at least 6 hours, or overnight, until completely solid.
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Ready when: Popsicles are rock solid and the sticks do not wiggle when pushed.
Tip: If sticks float up, freeze for 1 hour first, then insert them once the surface is slushy.
Unmold and serve
- Run the outside of the molds under warm (not hot) tap water for 10 to 20 seconds, then gently wiggle and pull each popsicle out by its stick.
- Serve right away.
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Ready when: Popsicle slides out smoothly with a glossy surface.
Tip: Do not yank hard; if it resists, run it under warm water a few more seconds.
Good to know
Tips
- Whole-milk yogurt freezes creamier; nonfat yogurt can turn icy.
- Taste the orange mixture before freezing and add a bit more honey if your juice is tart, since freezing dulls sweetness.
- Chilled mixtures layer more cleanly than room-temperature ones.
- If you don't have popsicle molds, use 3-ounce paper cups and wooden sticks, inserting the sticks after 1 hour.
Make ahead
"Popsicles can be frozen up to 2 weeks in advance. Freeze them fully, then unmold and wrap individually for longer storage."
Storage & reheating
"Keep in the molds or individually wrapped in parchment inside an airtight container in the freezer for up to 2 weeks. Not suitable for room temperature or fridge storage; eat within a few minutes of unmolding, as they melt quickly."
Substitutions
- vanilla yogurt → plain whole-milk Greek yogurt plus 1 extra tablespoon honey. Greek yogurt gives a thicker, tangier popsicle; thin it with 2 tablespoons milk.
- honey → maple syrup or agave. Use the same amount; flavor will be slightly different. Honey should not be given to children under 1 year.
- vanilla yogurt → coconut yogurt (vanilla). Makes the popsicles dairy-free; texture will be slightly softer.
- orange juice → freshly squeezed orange juice, strained. Use about 3 to 4 medium oranges to get 1¼ cups (300 ml); adjust honey to taste.
