Creamy No-Churn Orange Creamsicle Ice Cream

This no-churn orange creamsicle ice cream is a nostalgic twist on the classic summer treat I grew up loving. With a dreamy blend of citrusy orange and creamy vanilla, it tastes just like the frozen popsicle version—but smoother, richer, and easier to make at home. No ice cream maker required!

Why I Love This Recipe

I love how this recipe captures that perfect balance of sweet orange and velvety vanilla cream. It’s cool, refreshing, and incredibly easy to whip up in just minutes. I don’t need any special equipment, and the texture turns out so creamy and smooth, it feels like I spent hours churning. It’s the ultimate summer treat that I can enjoy anytime.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Heavy whipping cream

• Sweetened condensed milk

• Orange juice concentrate (thawed)

• Vanilla extract

• Orange zest (optional, for extra flavor)

• A few drops of orange food coloring (optional, for a creamsicle look)

directions

1. I begin by whipping the heavy cream in a large bowl until stiff peaks form.

2. In a separate bowl, I stir together the sweetened condensed milk, orange juice concentrate, vanilla extract, and orange zest. I add a few drops of food coloring if I want that classic orange hue.

3. I gently fold the whipped cream into the orange mixture until smooth and fully combined.

4. I pour the mixture into a loaf pan or freezer-safe container, smoothing out the top.

5. I cover the pan and freeze for at least 6 hours, or overnight, until firm.

6. Before serving, I let the ice cream sit at room temperature for a few minutes to soften slightly for easy scooping.

Servings and timing

This recipe makes about 6 servings. It takes 10–15 minutes to prepare and about 6 hours to freeze—ready in roughly 6½ hours.

Variations

• I swirl in vanilla yogurt or marshmallow cream for a layered effect.

• Sometimes I add chopped mandarin orange pieces for bursts of juicy texture.

• I replace half the orange concentrate with lemon for a citrus blend.

• For a frozen treat twist, I pour the mixture into popsicle molds instead of a loaf pan.

storage/reheating

I store the ice cream in a sealed container in the freezer for up to 2 weeks. Since it’s best enjoyed soft, I leave it out for 5–10 minutes before scooping. I don’t reheat it, but it pairs perfectly with warm shortbread cookies or pound cake.

FAQs

Can I use fresh orange juice instead of concentrate?

I stick with orange juice concentrate for stronger flavor and better texture—fresh juice is too watery.

Does this ice cream taste like the classic creamsicle?

Yes, it has that sweet, creamy orange flavor that reminds me of the frozen treat I loved as a kid.

Do I need to add food coloring?

Not at all—it’s just for the look. The flavor stays the same without it.

Can I make this dairy-free?

Yes, I use coconut cream and a dairy-free condensed milk alternative—it still turns out creamy and delicious.

Can I double the batch?

Definitely. I use a larger container and give it more freezing time to ensure it sets completely.

Conclusion

This orange creamsicle ice cream is the ultimate no-churn dessert that brings cool, citrusy joy with every scoop. I love how easy it is to make and how nostalgic each bite feels. It’s the kind of homemade treat that instantly lifts my mood—and it always keeps me coming back for more.