Summer is starting to set in (at least here in Florida). There was a short spell of cool nights over the weekend, but being nearly mid-May, we can reasonably expect the weather to get hotter and hotter and the intense summer heat to set in.
We’ll be getting out the sprinklers and water guns to stay cool and have fun, but a favorite way to stay cool, celebrate summer, and enjoy a treat is to make ice pops! So many store bought frozen desserts have unwholesome sweeteners, creepy flavor additives, thickening gums, and aluminium-based food colorings that stain your children for days. Summer fun should be healthy and wholesome! I knew I could come up with something better, and last summer I dedicated to trying out different ice pop recipe ideas.
Our ice pops are made from raw and cultured grass-fed cream, pastured organic egg yolks, real vanilla, fresh organic and home grown fruit, raw local honey, nuts and coconut and are not only enjoyable, but also provide nourishing natural ingredients.
This recipe is cooling, creamy and delicious. I love the way the tart oranges go with the sweet cream. We went to visit a friend last week who still had oranges on the tree in his back yard. He gave us some and told us the story of how he planted the orange tree. A friend of his would bring back some amazing oranges from a game hunting preserve. One day he asked his friend, “Where do you get those oranges from?” His friend said, “Of course I’m not going to tell you where that tree is! You’ll have to plant your own!” So he saved seeds and he did.
Most oranges don’t grow true to seed, but this one does. It is cold hardy, has few seeds and the fruits were juicy, sweet and fine-flavored. Of course after we made ice pops, we planted the seeds!
Orange Creamsicle Ice Pops
1 1/2 cups Creme Fraiche
1/4 cup raw honey
1 teaspoon vanilla
5 oranges, sectioned (see this post on sectioning citrus) and chopped into small pieces with kitchen scissors or a knife
- Section the oranges into one bowl, and in a separate bowl combine the Creme Fraiche, honey, and vanilla.
- In ice pop molds or freezer-proof cups, add a few spoonfuls of the cream mixture to start. Then add a spoonful of oranges.
- Continue layering into the cups or ice pop molds, until the molds are mostly full. Snap on the caps and freeze for 4-5 hours. When I made this recipe with cups, I grated some orange zest on top for a garnish.
- To unmold from the ice pop molds, run briefly under hot water.