Orange creamsicles are a delightful combination of sweet, citrus flavor and childhood memories! In this recipe, orange creamsicle meets Dalgona whipped cream for a yummy (and gorgeous) drink!
What is an Orange Creamsicle?
When you hear orange creamsicle, most people will think of the sweet, tangy, orange and vanilla flavored cream popsicle. Creamiscle is actually a trademarked term for a popsicle with an ice cream core and fruity-flavored outer layer. ‘Popsicle’ is also a major trademarked brand.
Now, the flavor is used not just in cold recipes but in a ton of creative recipes like cookies, pies, smoothies and even cocktails. Combining the super popular flavor with the Dalgona whipped trend takes it to a completely new level. It’s like a grown-up version of your favorite childhood treat!
What is the Cream in Creamsicles?
Depending on the recipe, the ‘cream’ in creamsicles can come from milk, milk substitutes, cream, or yogurt. For this recipe, both the coconut milk and the whipped orange cream add that creamy element.
What Kind of Milk Can I Use in This Recipe?
You can use any kind of milk in this recipe, dairy or non-dairy both work just fine. I like to use coconut milk, though I encourage you to experiment with different types of regular and non-dairy milk (like nut milk or oat milk) to make it perfect for you.
Is This Recipe Gluten Free?
Yes! This recipe is gluten free.
How to Make a Whipped Orange Creamsicle
To make this, you will need the following:
Note that, if you are using aquafaba, adding 1/4 tsp cream of tartar will get you firmer peaks in your mixture. It works great with and without, but if you prefer stiffer peaks, add the cream of tartar. If you’re already a Dalgona fan, note that you wouldn’t need this for the coffee version. You need extra froth assistance with the egg white (or aquafaba), but there are already stabilizers in instant coffee that help keep the whip firm.
Add the sugar and whip until stiff peaks form. See photo 1 below. Make sure the egg white/aquafaba is stiff before adding the sugar, especially if using a heavy sugar like coconut sugar. After adding the sugar, the creamsicle whip is ready when it sticks to your whisk (photo 2 below).
Add in the orange extract or flavor and whip again to mix and make sure the peaks are stiff. Make sure not to add the orange extract until this point, or the egg whites will not properly whip. The powder will weigh the mixture down too much to froth properly.
Mix the milk and orange juice in a large glass. Top with the orange creamsicle whip, and garnish with the orange zest if you are using a fresh orange.
Admire your drink (it looks pretty amazing) then dive in and enjoy!
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Whipped Orange Creamsicle
- Whisk, electric mixer, or frother.
- 1 egg white or 2 tbsp aquafaba* (aka chickpea liquid)
- 1 tbsp sugar granulated white, turbinado, or cane
- 1 tsp orange extract or flavor
- 1/2 cup milk I used coconut milk, but any kind works
- 1/4 cup orange juice if using fresh oranges, add a pinch of zest, too
- Whip the egg white (or aquafaba) until it is frothy and mostly stiff with a whisk, hand mixer, or handheld frother. Add the sugar and whip until stiff peaks form and it sticks to your whisk. Add in the extract and whip again to mix and make sure the peaks are stiff.
- Mix the milk and orange juice in a glass with the zest if you are using a fresh orange.
- Top with the whipped orange floof and enjoy!