The thing about the Creamsicle is that it’s solid. You know what we mean, right? It’s just always there for you. It’s not going to change up its flavors and run out of stock or disappoint you. It’s a staple, and it was a staple when you were eight, and we like that kind of predictability. So that’s why we’re honoring National Creamsicle Day to the fullest extent (by “to the fullest extent” we mean by posting a recipe on our site so you can join in on the Creamsicle-loving day).
Creamsicles are still awesome. They’ll always be awesome. What’s weird, though, is that Creamsicles and Popsicles are kind of like Xerox machines and Kleenex. You know? They’re all trademarks that are used generically. So, maybe the right thing to do to celebrate National Creamsicle Day is to go buy a Creamsicle (which, by the way, are owned by the Popsicle brand). But then you don’t have the opportunity to flex both your mom muscles and your chef muscles, so let’s go with a recipe for striped orange Creamsicles.
- 2/3 cup thawed orange juice concentrate
- 1 tablespoon fresh lemon juice
- zest of 1 lemon
- 1/4 cup yogurt or pudding (yogurt for tangier, pudding for sweeter)
- 1/4 cup half & half
- 1/4 cup milk
- 3 tablespoons sugar
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- Mix the orange layer ingredients together.
- In a separate bowl, whisk together the ingredients for the cream layer.
- Transfer each mixture to a cup or container that will be easy to pour from without too much dripping (note: any extra measuring cups you have lying around will be great for this)
- Pour an orange layer into the molds, being careful not to leave drips along the side. Place in the freezer until solid. (If using paper cups and popsicle sticks, wrap the top of the cup in tinfoil and put the stick through-this will keep it straight as the orange freezes).
- Remove from freezer and pour a layer of the cream mixture into the mold. Place in the freezer as before. Repeat alternating layers until the mold is filled and pops are frozen.