Orange ice cream popsicles are one of those treats that bring childhood memories flooding back, at least for me.  I’ve been wanting to try this ice cream for a while and our recent ice cream social gave me both the inspiration and motivation to give it a shot.  When I smelled the mixture in the blender, I’ll admit I was not optimistic.  You see, this is another ice cream that has sour cream in it, and though I learned with the strawberry ice cream that it actually makes for a fantastic end result, just after blending it completely turned my stomach.  But as I have also learned many times before, you must trust in David.  I let the mixture chill overnight and when I checked it the next day, it had an intoxicating orange-vanilla fragrance, like the popsicles but better.  And that is also how these tasted – like the popsicles, but way better.

All I did to make these into popsicles was pour the ice cream into small paper cups, place a popsicle stick in the center, and let them freeze firm.  Then before serving I peeled off the cups and voila, ice cream pops!  As I mentioned, I did make this in the blender but I think next time I will use the food processor in order to pulverize the orange zest more to make for a smoother texture.  A blender is fine if you have a great one, but I don’t.  These are a lovely refreshing frozen treat, and almost acted as a palate cleanser during our ice cream extravaganza.


2/3 cup sugar
Finely grated zest of 3 oranges, preferably organic
1¼ cups freshly squeezed orange juice
1 cup sour cream
½ cup half-and-half
2 tsp. orange liqueur


  • 01

    In a blender or food processor, combine the sugar and orange zest; pulse the mixture is well blended and the zest is pulverized.  Add in the orange juice, sour cream, half-and-half, and orange liqueur.  Blend well until the sugar is completely dissolved and the mixture is smooth.  Chill thoroughly in the refrigerator.  Freeze in an ice cream maker according to the manufacturer’s instructions.  (Optional: Pour into small paper cups, stick popsicle sticks in the center, and freeze until firm.  Peel off the paper cups before serving.)


  • Donna

    For the orange liqueur, do you mean something like Cointreau or Triple Sec?

  • Annie


  • those are so pretty!

  • Lisa

    What if I wanted to make these for kids. Would the flavor be diminished too much if I left out the liquer?

  • Annie

    No, it’s only 2 tsp.

  • Annie

    And because of that, I served them to kids. 2 tsp. divided between 14 popsicles is essentially nothing.

  • do you think it’s possible to omit orange liqueur?

  • and oh.. we don’t take any kind of liqueur, not because i am scared my kids will get drunk :)

  • Annie


  • thanks Annie!

  • Hi there,

    I don´´´t know, whats half-and-half?

  • These look so refreshing! What a delicious snack!

  • A few years ago I re-created the creamsicle ice cream from my childhood. Following a basic ice cream recipe (and using a borrowed ice cream machine) I managed to develop the flavor through the use of (now don’t gag) original Sunny-D. Regular oj just didn’t bring enough of the right taste. Then at the end I added about 1 tbsp of apriot jam. That nailed it. And to top it off I made a fudgesicle sauce (they still make them) by melting fudgesicles and adding some cream and then, as a thickener, xanthan gum. Who knew? If I can get my act together I’ll try to do this again and post it at my blog. Thanks for reminding me.

  • penandra

    Oh, this sounds so yummy! I am printing out this recipe and will be trying it next January when I have fresh oranges on my tree in the back yard — I will also be leaving out the liquer, no matter how small the amount, it’s still alcohol.

    A friend of mine found one of those tupperware popsicle molds (with ALL the pieces) at a garage sale for a quarter and got it for me . . . I love having homemade popsicles in the freezer for a treat (presently they have chai latte popsicles in them).

  • Annie

    Try Google for questions like this. It is dairy with less fat than cream but more than milk.

  • These look delicious!! Love the ribbons on the popsicle stick-nice touch!

  • Oh, I love these! So adorable, Annie. If this recipe had reared its head earlier this summer, I would have been addicted. Doesn’t mean I’m not going to try them as we head into fall, though! Thanks for sharing these!

  • Those popsicles look so cute with that ribbon! I’m sure they taste great too! I’ll have to try them out. Thanks for the recipe! :)

  • beautiful pics with the matching ribbons. Great recipe…will have to print and add to my file.

  • Cute! These popsicles look awesome!

  • Do you think it would change the outcome if you used agave nectar in place of sugar?

  • Annie

    Yes. Results always vary when substitutions are made.

  • Danielle

    So since you made these into popsicles, does that mean I can make these with just the ingredients and a food processor? Your ice cream recipes always look so delicious but I don’t eat enough ice cream to warrant buying an ice cream maker.

  • Annie

    No, you still freeze it in an ice cream maker before freezing as popsicles. There are apparently ways to make ice cream without a maker but I am not familiar with them.

  • These look amazing. Creamsicles were my favorite growing up. But.. these look much more beautiful.

  • Orange Creamsicle is a long time favorite.. I just have orange creamsicle yogurt this morning :)

  • i was under the same impression as Danielle. So AFTER freezing in the ice cream maker, that is when it can be put into popsicle molds? Would we scoop it in, or let it soften and pour it in?

  • Annie

    It says in the recipe to freeze in an ice cream maker. Then the next step is pouring into the cups. So, you put it directly from the ice cream maker into the molds. No need to let it soften since it is pretty soft immediately after churning.

  • these are adorably cute!

  • Jen

    I ended up making these by just mixing in the blender then putting straight into the freezer as popsicles and it seemed alright – I’m guessing the consistency is different but it worked. The other modification I had to make was that my sticks wouldn’t stay in straight very well (any little knock would have them falling to the side), so I put tinfoil over each cup, puncturing the tinfoil with the sticks to keep the sticks straight.

  • If you substitute the oranges for lemons and use Wallaby Organic European Style Sour Cream, it turns out to be the best lemon ice cream you will ever have!

  • Tiffany

    What orange juice is this? Mandarin? Or just plain and very sour orange? Also, can I substitute the dour cream with creme fraiche because I have creme fraiche available in my house right now.. Thanks in advanced :)

  • annieseats

    Use freshly squeezed orange juice, and you can see the FAQ page for my thoughts regarding substitutions. Thanks, and enjoy!