These are the orange creamsicle pops that I made on season 3 episode 8 of Zoë Bakes on Magnolia Network! In this episode I taste my way through the Minnesota State Fair with my friend and fellow cookbook author, Jessie Sheehan. Inspired by our visit, I make an angel food cake covered in a cherry studded whipped cream and these delightful and refreshing orange creamsicle pops.
These homemade popsicles are such a fun treat to make and you’ll be delighted by how easy they are! A food processor and ice cube mold do all the heavy lifting and you can try out all different kinds of flavors to suit your taste.
Be sure to check out the episode to see me make this gorgeous angel food cake as well! If you love recipes like this one, be sure to check out my collection of frozen desserts, which includes everything from a simple take on peach melba to semifreddo and baked Alaska.
- 8 oz cream cheese at room temperature
- 1 14-oz can sweetened condensed milk
- Zest of 2 oranges
- 1/3 cup freshly squeezed orange juice
- 2 tbsp freshly squeezed lemon juice
- 1 cup chopped chocolate
- 1/4 cup coconut oil
- 1 tsp pure vanilla extract
- Sprinkles for garnishing optional
- In a food processor, blend the cream cheese and the sweetened condensed milk until smooth. Add the orange zest, orange juice, and lemon juice and blend until thoroughly combined. Pour the mixture into silicone ice-pop molds. Freeze for 30 minutes or until firm enough to hold ice-pop sticks. Place a stick in each pop and continue to freeze for several hours, until completely frozen.
- Once the pops are frozen, make the chocolate glaze. In a microwave-safe bowl, combine the chocolate, coconut oil, and vanilla. Microwave the mixture in 10-second increments until just melted. Cool to room temperature.
- Unmold the pops, dip each in chocolate glaze, then in sprinkles, if desired. Return to the freezer until ready to serve.