Rich, creamy, and sweet, these mandarin orange flavoured creamsicles are a perfect hot weather dessert or treat. Easily made either vegan or vegetarian.
Servings 62.5 ounce creamsicles
Calories
Author Sylvia Eastman
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Ingredients
5largemandarin oranges{enough for about 2 cups of peel}
3/4cupswhite sugar
1/2 teaspoonvanilla
droporange oil or orange extract{optional, to boost the flavour}
1 1/2 cups milk, cream, coconut cream, or yogurt{any animal or plant-based kind
Instructions
First, calculate how much fluid you need to fill your popsicle molds. This recipe makes approx. 2 cups or 500 ml of liquid. I have 6 molds that are each about 2.5 ounces, or 80 ml. Measure the volume of one of your molds and multiply by the number of popsicles that you want to make to arrive at how much liquid you need, and therefore whether you need to adjust the ingredient quantities.
Make the citrus syrup:Half each mandarin and then juice it. Reserve the juice for other uses, or just drink it! Adding booze is optional.Cut the juiced oranges into quarters and place the orange peels in a glass bowl or other non-reactive type of bowl.Sprinkle the sugar over the orange peels and stir. If you are worried about bugs, cover the bowl. Let the bowl sit on the counter for at least 3 hours and up to about 12. Stir occasionally.Put the peels and syrup in a strainer that’s placed over a small bowl. Use a spoon to press out as much syrup-y goodness as possible. You should have a scant half cup or so.
Combine the citrus syrup, vanilla, orange oil/extract if using, and enough milk or yogurt to reach the volume of liquid that you need.Pour into popsicle molds and freeze for about 5 hours or until solid.
Notes
About the Citrus Syrup
This recipe is heavily adapted from this recipe from Serious Eats.