While the temperatures here in Zichron Yaakov are moderating as we reach the end of August, it is still great weather for (non-dairy) ice cream.
The back story: when I was a kid in the Detroit area, the Creamsicle bar – vanilla ice cream covered in orange flavored sherbet – was second only to the famous Fudgsicle in terms of ice cream treats on a stick. I have no idea how it would taste to me now. What I do know is that this recipe brings back those memories of childhood creamsicles.
Give it a try and let me know what you think!
Ingredients
Juice and Zest (just the orange part of the skin of the orange) from 4 – 5 Navel Oranges
1/2 cup coconut sugar or other sugar of your choice
14 ounces coconut cream
2 Tablespoons Vanilla
2 Tablespoons Vodka (helps to keep the ice cream from getting icy in the freezer)
Instructions
1. Stir together the orange juice, sugar and coconut cream to dissolve the sugar crystals
2. Add 2 Tablespoons Vanilla and 2 Tablespoons Vodka
3. Pour into ice cream maker (or other container suitable for freezing)
4. Fold in the Orange Zest*
If using an ice cream maker, follow standard instructions for chilling the ice cream.
If not using an ice cream maker, freeze the ice cream for 1 – 2 hours and then stir briefly before returning to the freezer. Repeat this every 1 – 2 hours until the ice cream reaches the desired consistency.
Enjoy!
*If like me, you have a someone in your life who is not crazy about the texture of orange zest, you can use a little bit or omit it completely. It will still be delicious.
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