One of the first things I remember doing each and every time I arrived at my grandma’s house in Honolulu was run out to the large reach-in freezer in the shed outside and dig for boxes of orange creamsicles. Most of the time my hunt was successful, she was always prepared and knew our favorite treats. To this day the sweet, velvety combination of oranges and cream bring me back to hot days spent on her lanai making plumeria leis with my cousins and splashing in the neighbor’s pool.
These cool treats are easy to make and are a refreshing way to cool down on these hot and humid summer days. If you don’t have popsicle molds they can easily be made in little paper cups. They take minutes to mix up, and if you don’t have the patience to create the layers as I did, the flavors will be just a divine if you choose to simply pour both mixtures in the molds and freeze it all at once.
Alcohol adds a little kick and softens the texture of pops. Alcohol doesn’t freeze, so adding a small amount to ice pops and sorbets offers a softer texture. The addition of sugar will also reduce the ice shards in most pops – so if you end up experimenting with recipes this summer be sure to let me know how yours turn out with varying amounts of sugar and alcohol.
orange + coconut milk cream pops
makes 10-12 pops
- 2 cups fresh squeezed orange juice
- 2 cups (1, 15oz can) whole fat coconut milk
- 1/2 cup honey, divided
- 1/4 cup Chambord, divided (or any sweet fruity liquor)
In a small bowl whisk together orange juice, 1/4 cup honey and 2 T liquor. In a separate bowl whisk together coconut milk, 1/4 cup honey and 2 T liquor.
Pour half of the orange mixture into your molds. Freeze for about one hour or until mostly firm, pour half of your coconut mixture over the frozen orange juice and freeze. Repeat with remaining orange and coconut mixtures until your molds are full. When you add the last layer, insert popsicle sticks. Freeze for an additional 6-8 hours before serving.