Vegan Orange Creamsicle
Prep time 2 hours
Cook time 4 hours
Total time 6 hours
Serves: 6
Ingredients
Vanilla cashew cream layer
½ cup cashews
1 Tablespoon+1 teaspoon maple syrup
1 Tablespoon non-alcohol vanilla extract
½ cup water
Orange layer
1½ cups cut orange meat (about 2 large oranges)
¼ cup carrot juice (optional for added color)
Some maple syrup to taste (adjust accordingly to the sweetness of the oranges)
1½ teaspoons non-alcohol vanilla extract
Instructions

  1. Soak the cashew for 2-4 hours. When finished, rinse well and drain.
  2. Add all the vanilla cashew cream ingredients into the blender, and blend until smooth. If you don’t have a
    high speed blender, and the cream ends up a little grainy, you can strain it with a fine mesh sieve.
  3. Transfer it into a measuring cup or something that would make it easy to pour into the popsicle mold.
    Rinse out the blender.
  4. Segment the oranges to cut out the orange meat, and throw it into the blender with the rest of the orange
    layer ingredients.
  5. Transfer it into a measuring cup or something that would make it easy to pour into the popsicle mold.
  6. Pour in the vanilla cashew cream half way up the mold. Stick the mold in the freezer for 20 minutes. This
    helps with marbling the popsicle later, but if you don’t have time, skip this and go straight to pouring the
    next orange layer.
  7. Take the mold out of the freezer, and pour in the orange layer. To marble, use a popsicle stick and scrape
    down the sides in a few places.
  8. Insert the popsicle sticks and close up the mold. Put it in the freezer and freeze for 4-5 hours until it’s
    solid.
  9. Take it out whenever you want to have one, and run the mold under water for a few seconds. Carefully
    pull out the popsicle