Why You’ll Love This Recipe

Tastes just like an orange creamsicle in ice cream form
No-churn or churn versions depending on your preference
Perfect blend of tangy orange and creamy vanilla
Fun to make and even more fun to eat
Great for summer parties, BBQs, or an anytime sweet treat

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Base (for no-churn version)

Heavy whipping cream
Sweetened condensed milk
Vanilla extract

Orange swirl

Orange juice (fresh or bottled)
Orange zest
Granulated sugar
Cornstarch or gelatin (optional, for thickening swirl)
Optional: orange extract for stronger flavor
Optional: orange food coloring for classic look

Directions

Make the orange swirl: In a saucepan, heat orange juice, zest, and sugar over medium heat until the sugar dissolves. Simmer for a few minutes until slightly thickened. If using cornstarch or gelatin, dissolve and stir in to help thicken. Let cool completely.
Whip the cream: In a large bowl, beat the heavy cream until stiff peaks form.
Mix base: In a separate bowl, combine sweetened condensed milk and vanilla extract. Gently fold in the whipped cream until smooth and fluffy.
Layer and swirl: Pour half of the cream mixture into a loaf pan or container. Spoon some of the orange swirl over it. Repeat with remaining cream and swirl. Use a knife to gently swirl through the layers.
Freeze: Cover and freeze for at least 6 hours or overnight until firm.
Serve: Let sit at room temperature for a few minutes to soften slightly before scooping. Enjoy as is or with extra orange zest on top.

Servings and timing

Servings: 8–10 scoops
Prep time: 15–20 minutes
Freeze time: At least 6 hours
Total time: About 6–7 hours

Variations

Churn version: Use a custard base (egg yolks, sugar, milk, cream) and churn according to ice cream maker instructions
Lighter version: Use half-and-half and low-fat condensed milk, though texture may be softer
Orange creamsicle pops: Pour mixture into molds and freeze as individual popsicles
Extra citrus: Add a splash of lemon juice for added tang
Swirl with jam: Use orange marmalade or citrus curd for the swirl instead of cooked juice

Storage/Reheating

Storage: Freeze in an airtight container for up to 2 weeks
Serve: Let rest on the counter for 5–10 minutes before scooping
Avoid refreezing: Repeated thawing and freezing may change texture

FAQs

1. Can I make this without sweetened condensed milk?

Yes, but you’ll need a custard-style base instead, using egg yolks, sugar, and cream.

2. Does this taste like the popsicle?

Yes—it’s creamy, citrusy, and nostalgic just like the classic orange creamsicle bar.

3. Can I make it dairy-free?

Use coconut cream and a dairy-free condensed milk substitute, though texture may vary slightly.

4. What kind of orange juice is best?

Freshly squeezed provides the best flavor, but bottled 100% juice also works well.

5. Can I add fruit pieces?

You can, but be sure to chop them small and drain well to avoid icy texture.

6. Is the food coloring necessary?

Not at all. It’s just for that signature creamsicle hue. Leave it out if you prefer all-natural.

7. Can I make this with an ice cream maker?

Yes—churn the base first, then fold in the orange swirl at the end before freezing.

8. How long does it take to freeze?

It usually takes about 6 hours, but overnight is best for a firm texture.

9. Can I double the recipe?

Yes—use a larger container and increase freezer time slightly if needed.

10. What can I serve with this?

Great with shortbread cookies, ice cream cones, or a drizzle of white chocolate.

Conclusion

Orange Creamsicle Ice Cream is a creamy, dreamy frozen dessert that’s as fun to make as it is to eat. With its refreshing citrus swirl and velvety vanilla base, it delivers a perfect blend of nostalgia and indulgence—ideal for warm days or anytime you need a sweet escape.